Tender Herb-Crusted Tri Tip Roast: A California Classic Dinner Recipe

Perfect Herb-Crusted Tri Tip Roast with Red Wine Glaze

Looking for a show-stopping dinner that’s easier than it looks? This tri tip roast recipe delivers incredible flavor with minimal effort. The secret lies in a savory herb crust and a simple red wine reduction that transforms this affordable cut into a restaurant-worthy centerpiece.

Why You’ll Love This Tri Tip Roast Recipe

The tri tip is a triangular cut of beef from the bottom sirloin that offers the perfect balance of flavor, tenderness, and value. This recipe brings out its natural qualities with:

• Bold Flavor: A robust herb and mustard crust that infuses every bite
• Tender Texture: Slow-roasted to the perfect medium-rare
• Impressive Presentation: Beautiful sliced against the grain for maximum tenderness
• Time-Saving: Most of the cooking time is hands-off

What Is Tri Tip Roast?

Tri tip is a triangular muscle cut from the bottom sirloin subprimal cut. This beef cut originated in California and is sometimes called “The California Cut.” It’s lean but marbled enough to stay juicy, making it perfect for roasting.

Ingredients for the Perfect Tri Tip Roast

• 1 (1½-2 pound) beef tri tip roast, trimmed
• 2 tablespoons olive oil, divided
• 3 cloves garlic, minced
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme leaves
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ½ cup dry red wine (such as Cabernet Sauvignon)
• ½ cup beef broth
• 1 tablespoon butter (for finishing the sauce)

Kitchen Tools You’ll Need

• Roasting pan or cast iron skillet
• Meat thermometer
• Sharp carving knife
• Small saucepan (for the red wine reduction)

How to Cook the Perfect Tri Tip Roast

1. Remove your tri tip roast from the refrigerator and allow it to come to room temperature for 30-45 minutes before cooking. This ensures even cooking.
2. Preheat your oven to 425°F (220°C).
3. In a small bowl, combine 1 tablespoon olive oil, minced garlic, Dijon mustard, rosemary, thyme, salt, and pepper to create a paste.
4. Pat the tri tip roast dry with paper towels, then rub the herb paste all over the meat, coating it evenly on all sides.
5. Heat the remaining tablespoon of olive oil in a large oven-safe skillet or roasting pan over medium-high heat. Once hot, sear the tri tip for 3-4 minutes on each side until a golden brown crust forms.
6. Transfer the skillet to the preheated oven and roast for 20-25 minutes for medium-rare (internal temperature of 135°F/57°C) or 25-30 minutes for medium (140°F/60°C).
7. Remove the roast from the oven, transfer to a cutting board, tent loosely with foil, and let rest for 10-15 minutes. The temperature will rise 5-10 degrees while resting.
8. While the meat rests, place the roasting pan on the stovetop over medium heat. Add red wine and beef broth, scraping up all the flavorful browned bits from the bottom of the pan.
9. Simmer the sauce until reduced by half, about 5-7 minutes. Remove from heat and whisk in the butter for richness and shine.
10. Slice the tri tip roast thinly against the grain for maximum tenderness.
11. Serve the sliced tri tip with the red wine reduction drizzled over the top.

Pro Tips for a Perfect Tri Tip Roast

• Know Your Grain Direction: The tri tip has two different grain directions, so adjust your slicing angle when you reach the center of the roast.
• Don’t Skip the Resting Period: This allows juices to redistribute throughout the meat, ensuring a moist final result.
• Use a Meat Thermometer: This is the only way to ensure your perfect level of doneness.
• Try a Different Rub: For a Southwestern twist, substitute the herbs for 2 tablespoons of your favorite BBQ rub.

How to Tell When Your Tri Tip Roast Is Done

The best way to check doneness is with an instant-read thermometer. Here’s a quick guide:

• Rare: 125°F (52°C)
• Medium-rare: 135°F (57°C) – Recommended for optimal flavor and tenderness
• Medium: 145°F (63°C)
• Medium-well: 150°F (66°C)
• Well done: 160°F (71°C)

Remember that the temperature will rise 5-10 degrees during the resting period.

What to Serve with Tri Tip Roast

This versatile main dish pairs beautifully with many sides:

• Creamy mashed potatoes or roasted garlic potatoes
• Grilled or roasted vegetables like asparagus or Brussels sprouts
• A fresh green salad with vinaigrette
• Crusty artisan bread for soaking up the delicious sauce

Storing and Reheating Leftover Tri Tip

If you’re lucky enough to have leftovers:

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: Wrap tightly and freeze for up to 3 months.
• Reheating: For best results, reheat slices gently in a skillet with a splash of beef broth to maintain moisture. Avoid microwaving if possible, as it can toughen the meat.

Frequently Asked Questions About Tri Tip Roast

Can I cook tri tip roast in a slow cooker?

Yes! While this recipe uses the oven method for a beautiful crust, you can adapt it for a slow cooker. Sear as directed, then cook on low for 6-7 hours until tender.

Is tri tip the same as brisket?

No, these are different cuts. Tri tip comes from the bottom sirloin, while brisket comes from the chest area. Tri tip cooks much faster and is typically served medium-rare to medium.

Can I grill my tri tip roast instead?

Absolutely! Tri tip is excellent on the grill. Use indirect heat at 350-400°F after an initial sear and cook to your desired temperature.

Why This Tri Tip Roast Recipe Works Every Time

This tri tip roast recipe balances simplicity with sophisticated flavor. By creating a flavorful herb crust and finishing with a wine reduction, you’ll get restaurant-quality results with minimal effort. Whether for a special occasion or a weekend family dinner, this tri tip roast is sure to become a favorite in your recipe collection.

Recipe inspired by AllRecipes