Hello fellow 'hounds,
I have a tri-tip roast, a little over 2 pounds, that I would like to roast in the oven. I've checked on-line, and all the instructions I find say to cook it at 425 degrees F. for a total of 30-40 minutes. My brain is telling me this is too high a temp. for too short a time. Can this be right? We like our meat on the rare side. Any advice/recipes appreciated, I'd like to cook this tonight. Thanks!
i got a tritip @ trader joes (about 2 lbs)
wanted to oven roast it and had no idea what or how to do it.
found this: http://www.sallybernstein.com/food/co...
i let the meat sit out on a roasting rack for about 2 hrs (as suggested
)seasoned the top with fresh garlic (chopped), little salt, little ground pepper, little cayenne, little cinnamon (yes!), little rosemary and thyme.
in the pan i put some chicken stock and wine (red) and drizzled a small quantity of olive oil over the roast before cooking (at 450)
i put a digital thermom in the roast at 1/3 (not middle cause i like rare) and set as suggested to 115
came out PERFECTLY
not sure the time it cooked...i just waited for the thermom to ring @ 115 in a HOT oven.
highly recommend this recipe and the instructions for oven roasting a tritip.
i trusted the source.
Thanks for all the tips everyone! The tri-tip I had was about 2.5 pounds. I ended up roasting it at 425 degrees for about 35 minutes, took it out and covered it with foil and let it rest for 10-15 minutes. It turned out perfectly to our taste, on the rare side. Now, what to do with the leftovers???
On the tri tips I get the instruction is 450 degrees uncovered for 15 minutes then drop temp to 350, cover meat with foil and roast for 20 minutes then uncover and roast for ten minutes more for rare. comes out great every time. Probe it near the end, try for 120 degrees, let sit out 10 minutes. Great piece of meat!
Tri tip can be difficult, since the meat slopes so quickly and has a thick and thin part. You can trim the edges to get a more even thickness & then 425 for 20-30 is good.
If not, perhaps consider searing it in safflower/canola and then transfer to the oven. Just watch it carefully.