Best Oven Baked Beef Tri Tip With Veggies On The Side Recipes

OVEN ROASTED TRI TIP RECIPE

Steps:

• Preheat Oven to 275 Degrees
• If you are using the Cosori Air Fryer Oven I used the Roast setting and also turned on the low speed convection fan.
• If using a temperature probe insert lengthwise in the thickest part of the roast.
• Season Roast with Salt, Pepper, Garlic, and Seasoned Salt. Pat in the spices.
• Rub Roast with Olive Oil
• Place roast on roasting pan with a rack to keep roast elevated off the bottom of the pan.
• Pour 1/2 Cup of Water or Broth in Bottom of Roasting Pan.
• Place roast in oven and roast at 275 degrees for about 42 minutes. This can take up to an hour. Cook meat to an internal temperature of 128 degrees for rare to medium-rare.
• Once the meat has reached the desired temperature it is time to sear the meat. This can be done under the broiler, on a medium-high grill or in a skillet.
• Sear time on broil in the Cosori Air Fryer Oven was 10 minutes per side.Sear time under the broiler or on a grill would be 5 minutes per side.Pan searing would be about 5 minutes per side.
• Once the meat has been seared meat must rest. I find 20 to 30 minutes is sufficient.
• Slice meat across the grain with the knife on an angle.
• Enjoy this wonderful cut of meat.

OVEN TRI-TIP WITH ROSEMARY-GARLIC VEGETABLES

Steps:

• Combine rosemary, garlic, salt and pepper to form a paste.
• Spread half of herb paste evenly over roast.
• Add olive oil to remaining paste; place vegetables in large bowl; pour herb-oil over vegetables, stirring to coat.
• Place roast, fat side up, on rack in open roasting pan; Arrange vegetables around roast (DON'T add water or cover).
• Roast at 425°F for 35 to 40 minutes for rare to medium; Remove roast and peppers to warm platter, allow to stand 10 minutes.
• Meanwhile increase oven temperature to 475°F and continue cooking potatoes and onions 10 minutes or until tender and lightly browned: add potatoes and onions to meat platter, carve roast against grain and serve with vegetables.

THE BEST BEEF TRI-TIP

Steps:

• Preheat the oven to 225 degrees F (110 degrees C).
• Mix salt, pepper, paprika, garlic powder, cayenne, dried rosemary, and fresh rosemary together in a small bowl.
• Place tri-tip in a baking pan. Season generously with the spice rub until both sides are completely covered.
• Bake in the preheated oven until an instant-read thermometer inserted into the thickest part reads 130 degrees F (54 degrees C) for medium-rare, or until desired doneness, 1 1/2 to 2 hours. Flip meat over halfway.
• Cover pan with aluminum foil and let meat rest for 20 minutes. Remove tri-tip to a cutting board and cut into 2 pieces along where the grain changes direction. Slice meat across the grain and transfer to serving plates.
• Mix beef broth in with the pan drippings and drizzle over the slices.

OVEN BAKED BEEF TRI-TIP, WITH VEGGIES ON THE SIDE

Steps:

• 1. Rub the roast with the olive oil, and then salt, and pepper both sides. Allow it to rest in your kitchen until it comes up to room temperature, about an hour.
• 2. Chef's Tip: I think that salt & pepper, is all this roast needs; however, you could easily add other spices, such as: garlic powder, cayenne, chili powder... the list goes on and on.
• 3. Chef's Note: If you do a lot of grilling, you know the importance of bringing things like roasts, and large cuts of beef up to room temperature before grilling (or in our case, before baking). It stabilizes the meat, and gives you a more predictable cooking time. This process will take about an hour, and gives you plenty of time for the rest of the prep.
• 4. While the beef is resting, prep the veggies. Quarter the potatoes, and then slice the other veggies into large chunks.
• 5. Chef's Note: The number of veggies you prepare is directly proportional to the number of mouths you're feeding. And feel free to add other veggies to the mix.
• 6. Place a piece of parchment paper on top of a piece of aluminum foil; place the veggies on the foil, drizzle with olive oil, and sprinkle with some salt and pepper.
• 7. Fold the aluminum foil together, and then crimp to seal.
• 8. Go out and buy an oven. Once it has been properly installed and tested, place a rack in the middle, and one on the bottom, and preheat to 430f (220c).
• 9. Fifteen minutes before you're going to put the roast in the oven, place the veggies in the sealed foil on the bottom rack of the oven.
• 10. Place a piece of parchment paper in the bottom of a baking tray, and then put a wire rack on top.
• 11. Chef's Tip: If you don't have an arrangement where you can put a rack inside a baking tray, you really should consider buying one. There are so many baking applications, where I want the baked items above the floor of the tray. If you go out to your local discount store, you can pick up a tray, and a rack to fit it for probably fewer than 15 bucks; it's an excellent investment for your kitchen.
• 12. Place the roast on the baking tray, and stick it into the preheated oven on the middle rack.
• 13. Lower the temperature of the oven to 355f (180c), and wait thirty minutes.
• 14. Rare: 120 to 125f (49 to 52c) the center is red, about 30 minutes. Medium Rare: 130 to 135f (55 to 58c) the center is very pink, about 40 minutes. Medium 140 to 145f (60 to 63c) the center is light pink, about 50 minutes. Medium Well 150 to 155f (65 to 68c) no pink, about 60 minutes.
• 15. Chef's Note: I refuse to cook any beef to the well-done stage. In my opinion, that is the quickest way to ruin a good roast. Sorry, that's just how I was trained.
• 16. Remove the roast, tent with foil, and allow it to rest for 10 minutes before carving.
• 17. Remove the veggies, and open the foil container. Be careful not to burn yourself on the escaping steam.
• 18. Place the roast on a serving dish, and carve several slices, and then surround with the veggies. Enjoy.
• 19. Keep the faith, and keep cooking.

GRILLED OR OVEN-ROASTED SANTA MARIA TRI-TIP

Steps:

• Trim silver skin. The meat may have a thick layer of fat, some of which can be sliced off, but keep a good amount to help baste meat.
• Sprinkle meat with rub and massage lightly all over. Cover and refrigerate at least an hour or as long as overnight. Remove from refrigerator an hour before cooking.
• Prepare charcoal grill or heat a gas grill to high. Place roast on grill and sear one side well, 6 to 8 minutes, checking for flare-ups. Turn the roast and sear other side for about the same time. Then lower gas to medium-high or move the meat to a cooler part of the charcoal grill.
• Turn meat again and cook another 8 to 10 minutes. Flip and cook again. A 2-pound roast will require about 20 to 25 minutes total cooking time. The roast is ready when an instant-read thermometer reaches 130 degrees when inserted into the thickest part of the meat.
• Rest roast on a cutting board 10 to 20 minutes. Slice against the grain. The roast is shaped like a boomerang, so either cut it in half at the center of the angle, or slice against the grain on one side, turn the roast and slice against the grain on the other side.

SANTA MARIA-STYLE TRI TIP ROAST

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Whisk kosher salt, black pepper, granulated garlic, onion powder, oregano, cayenne pepper, rosemary, sage, lemon pepper, seasoned salt, and beef bouillon together in a small bowl. Sprinkle spice mixture on all sides of roast and rub spices into meat.
• Heat a skillet over high heat. Cook roast in hot skillet until browned, 2 to 3 minutes per side. Transfer meat, fat-side facing up, to a roasting pan. Cover the roasting pan with aluminum foil.
• Roast in the preheated oven until just turning from pink to grey, about 90 minutes. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C). Uncover roast and tent loosely with aluminum foil; let rest for 10 minutes before slicing across the grain.