TRITIP ROAST OVEN RECIPES

Steps:

• Santa Maria Rub Ingredients 1 teaspoon salt 1 1/2 teaspoons garlic salt 1/2 teaspoon celery salt 1/4 teaspoon ground black pepper 1/4 teaspoon onion powder 1/4 teaspoon paprika 1/4 teaspoon dried dill 1/4 teaspoon dried sage 1/4 teaspoon crushed dried rosemary 1 (2 1/2 pound) beef tri-tip roast Directions Mix together the salt, garlic salt, celery salt, black pepper, onion powder, paprika, dill, sage, and rosemary in a bowl. Store in an airtight container at room temperature until ready to use. This is enough rub for two tri-tips. Use a damp towel to lightly moisten the roast with water, then pat with the prepared rub on both sides. Refrigerate for a minimum of 2 hours, up to overnight, for the flavors to fully come together. If you are going to be cooking the meat right away, let rubbed tri-tip sit at room temperature for two hours. Cook's Tip: This rub is also great on grilled chicken, shrimp and fish. Can be used as a seasoning salt.
• Prepare the Santa Maria Rub and pat it into the meat on both sides, and let it it stand at room temperature for 2 hours if you are cooking it right away. If not, you may leave it in the fridge covered overnight. Just bring it to room temperature before cooking.
• Pre-heat the oven to 450 degrees. Place tri-tip in a roasting pan with a rack and place in hot oven, and roast to your preference. Check internal temperature after 20 minutes. It should be blood rare. That is too rare for us, so I roasted it for 30 minutes (140 degrees) . Tent the meat loosely while you make the pan sauce. Allow the meat to stand for 15 minutes before carving. Carve by slicing the meat into thin slices across the grain. After roasting 30 minutes, mine was medium rare in the center when I carved it. Perfect when the pan sauce was poured over it. Serve immediately. Makes great sandwiches the next day.
• PAN SAUCE: 1/2 cup beef or chicken stock 1/4 cup red wine 1 teaspoon minced garlic 1 tablespoon Dijon mustard optional: 1 teaspoon of any fresh herbs you may like, such as rosemary, thyme or 1/2 teaspoon dried. salt and freshly ground black pepper Use the pan you roasted the meat in (even if it is dry, the flavors are still there) over the burner, add the garlic, stir for 1 minute, add stock, wine, and any herbs. Bring to a boil, scraping up any browned bits from the bottom of the pan. Reduce the sauce slightly, then whisk in the mustard and taste it for salt and pepper. Pour the sauce over the sliced meat and serve immediately. NOTE: This is a lean cut of meat which means that sometimes there are no pan drippings, so put a pat of butter in the pan, add the wine and the rest of the ingredients. It will still pick up the flavor.

Steps:

• Combine all ingredients, except garlic and rosemary, and blend well.
• Place roast in an oven-proof baking dish.
• Cover roast with the marinade and place in the refrigerator for 24 hours, turning and basting a few times, ending with the fat side down.
• Preheat oven to 425 degrees.
• Sprinkle the garlic powder and crushed rosemary over the top of the roast.
• Puncture the roast with a fork all over the top, and bake for 30-40 minutes, or until a meat thermometer reads 135 degrees for medium-rare.
• Remove from oven and allow to rest about 5 to 10 minutes.
• Carve against the grain and serve, using the juices as a gravy.