This recipe creates a great rendition of a traditional dish with red kidney beans, rice, cheese, and lots of spices. It is tasty when served as a main course and goes well with a salad and some crusty bread.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr 30 mins |
| Additional Time: | 20 mins |
| Total Time: | 2 hrs |
| Servings: | 8 |
| Yield: | 1 2 1/2-pound tri-tip |
Ingredients
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- 1 teaspoon dried rosemary
- 1 tablespoon chopped fresh rosemary leaves
- 1 (2 1/2 pound) beef tri-tip roast
- ½ cup beef broth (Optional)
Instructions
- 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.
- Since we’re using such a low temperature, there isn’t going to be much carry-over heat, so be sure that you reach your target temperature before pulling it out.
- Feel free to use chicken broth instead of beef broth.
Nutrition Facts
| Calories | 274 kcal |
| Carbohydrate | 1 g |
| Cholesterol | 132 mg |
| Dietary Fiber | 1 g |
| Protein | 38 g |
| Saturated Fat | 4 g |
| Sodium | 1540 mg |
| Sugars | 0 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Well.Chef, you’ve got a winner here. Made this tonight and it was awesome. I didn’t have cayenne pepper but it still turned out awesome. Prior to the dry rub, I rubbed some olive oil all over the tritip. I will be sure to use this again. I’d like to give it a go in the smoker as well. Thanks chef!
I don’t own a grill and when I cook tri-tip in the skillet it comes out tough. This recipe is awesome. It is so easy, you just have to plan ahead. It came out perfectly medium rare and it was juicy and tender. Yes, I would say that this is the best beef tri-tip. For those who complained of too much salt, use Diamond Crystal Kosher salt. I personally thought the salt was fine. If you don’t like a lot of salt, cut the measurement in half. What ever you do, do not use regular table salt.
The techniques, simplicity and flexibility of this recipe are fantastic. The slow cook and accurate internal temp netted an evenly cooked piece of meat that was nearly medium rare top to bottom, end to end. The 5 min of prep and the otherwise zero effort make this one of the easiest dishes that exceed expectations. It’s def a heavy spice blend if you just taste the meat on its own, but the bold flavor does balance out over a clean starch and veg, and especially if you do a pan dripping sauce. My new go-to. 200%.
Delicious, easy to prepare, will definitely keep on file. thank you.
This a great recipe! The rub is very familiar to me. I do use less salt though (1 Tbsp). As far using “regular salt,” in place of Kosher salt, Just Don’t! If you follow this recipe, You’ll have a great meal….
Followed instructions exactly. Easy and delicious. Clean up was a breeze as well.
I have been roasting and barbequing Tri-Tip for years. This is the easiest best tasting Tri-Tip I ever made. My family begs me to make it at least once a month.
Best tri-tip ever! Mmm, flavor! Some reviews complained of too much salt. Here is a tip: use Diamond Crystal Kosher salt. Any other brand will need to be reduced to about half.
This is the worst recipe ever !! My meat and my time was a complete waste of time and money It says to add Kosher salt but I don’t have that so I added regular salt It turned out so salty that no one could eat it. The worst thing I have ever cooked !!!!!! Should have just poured salt on everyone’s plate and skipped paying for meat and time spent cooking it !
The dry rub was wonderful. I cut the salt almost by half and used regular paprika since I had it on hand but I’m excited to try it with the smoke paprika next time.
I think this recipe has WAY too much salt. Did you mean 2 teaspoons? I think that would have been MUCH better. Next time.
By far the absolute BEST tri-tip!! This turns out like a seriously tasty prime rib! The gravy/juice is a must to make with this! For those complaining about the salt. You measure Kosher and regular salt differently. For around a 2.5lb cut, I use about 1T. and 1/2 t. combined of salt. Also, the smoked paprika vs regular paprika in the recipe is a game changer. Definitely go w/ the smoked! I don’t use the full amount of cayenne, but have in the past and it’s not too hot. (I’m not one for spicy food.) Thank you Chef John, this one is simply amazing if you’re having guests over or someone you just want to impress!
The only things I did differently was I didn’t have fresh rosemary and I cooked it in the air fryer and it was so delicious!!! Holy cow (no pun intended) I never make meat good.
My first tri tip. Wonderfull flavor and texture. I purchased a pre seasoned Santa maria 1.9 lb roast. No prep. It reached 130 degrees in 1 hour 25 minutes and tented with foil for 20 minutes. Presents itself beautifully, a perfect medium rare. What do you think?
Excellent rub, I did half the kosher salt. I googled the low temperature of slow cookers and read 190°. I thought that was fairly close to the 225° for the oven. I sprayed the crock with canola and added my 1.8 lb. roast. No broth, figured it’d be similar to the oven. I flipped the roast after the first hour and checked temp an hour later. It was at 140° so I turned it to warm setting for the next hour. Then took it out and tented it with foil. It turned out marvelous and had it with baby yellow potatoes and spinach. Thanks Chef John!
This is fantastic Tri Tip. I tend to love food that is flavorful without a dozen sauces thrown on top of it. This has such flavor yet very simple and easy to cook.
Delicious, but only used ONE TEASPOON kosher salt. Didn’t have any garlic or rosemary, so added a little onion powder instead. Best roast beef sandwich I’ve ever had. Did add a cup of hot beef bouillon broth to the pan after resting for a delish au jus sauce.
Made this once and the tri-tio was awesome. Making this recipe again today with half the salt as others have said there is to much salt and we agree, for our taste.
One of my husbands favorite meals.
My review disappeared so hopefully it doesn’t show up twice! This is a fantastic recipe! It doesn’t require marinading the meat or doing anything fussy. I think cooking the meat low and slow really made the tri tip juicy and tender!!
great introduction for me cooking tri tip for the first time. This cut is unheard of in New England… now that I live In CA, I am trying to get familiar with local cooking. I did cut the salt by over half, doubled the cayenne. Today is my third use of this recipe… the slow oven is perfect for warmer weather. The kitchen doesn’t get overheated a real plus when running a/c !