Oven Roasting Tri-Tip

By danand

Details

Servings 1
Adapted from scottskitchen.com

Preparation

Step 1

« Scott's High Heat Upside-Down Roast Turkey Recipe

For our Christmas Eve family get together, we like to serve main course meat entrees that are really easy to eat in a buffet style setting - without formal sit down dinner place settings for every guest. Most of our guests will be eating with their plate in their lap, so something lovely like a

We've settled on serving a combination of honey baked ham, just heated to room temperature in a 450 degree oven for little more than 5 minutes, and beef tri-tip roasts. The ham is super easy to prepare, comes basically pre-sliced (spiral cut) and preparation literally requires unwrapping it, putting it briefly in the oven to warm and then choosing which serving platter to use to present it! A couple of choices in gourmet mustards to accompany the ham and that half of the main course is ready to go!

Doing the tri-tips in the oven sacrifices a bit of the smoky flavor from the Weber BBQ version -- but the super-easy preparation and not having guests following me out onto the patio!) makes the oven version perfect for winter-time cooking and entertaining. But you'll want to do the rubs (or marinades) enough in advance to ensure the beef ends up being very flavorful.

Directions

Take the tri-tips out of the refrigerator and their Ziplock bags and begin letting them warm to room temperature. Place the tri-tips into a suitable oven roasting pan (I prefer to use Pyrex baking dishes because they clean up so readily!) Preheat the oven to 450 degrees.

Open the oven and cover the tri-tips with aluminum foil. Reduce the heat to 350 degrees and roast for 15 minutes.

Now they're ready! At 55 minutes from when you started, remove the foil, place a tri-tip on a cutting board and slice 1/4 inch slices diagonally across the grain. Each slice will end up being 1-4 inches in length. Serve on a platter with accompanying sauces - BBQ sauce, steak sauce are good to have along side.

for a special treat! (Note that a second oven may be required for their combined preparation because of the temperature gymnastics used in both recipes!)

(Added: December 26, 2005)

For tonite's dinner, I googled "roasted tri-tip" just for timing and you were 2nd in the results! I ended up adding another 10 minutes or so just because the tri-tip was pretty big. In any event, your instructions worked out really well, and this worked much better than using the indoor grill. Thanks, Scott!

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