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I received a food wish for roast beef recently, which can be done with many different cuts, but I ended up deciding on the always amazing beef tri tip, since it’s affordable, flavorful, and using this low-temp roasting technique, nearly fool-proof. Above and beyond the great results, this is also one of the easiest approaches out there.


No marinating, no searing, no nothing; just rub on some salt and spices, and pop it into the oven until it reaches the doneness you want. Of course, you can sear it before roasting, or do a reverse-sear afterward, but even without those optional steps, you’re going to be enjoying a lovely plate of roast beef.

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. I went with 128 F., thinking it would climb up to 135-ish, but it never went over 130. That worked for me, since I love medium-rare meat, but if you want something a little more done, maybe pull at 135. Either way, be sure to wrap it, and let it rest for 20 minutes before cutting into some of the juiciest beef you’ve ever had.


This is one of those “professional” cuts of beef that are popular in restaurants, and barbecue joints, but not so much for the home cook. It might be a regional thing, as they are a little more common in California, but I really just think it’s a matter of folks not knowing what a great, and easy cut of beef this is. So, with apologies to all the people that wanted to keep this a secret, I’ll close by saying I really do hope you give this a try soon. Enjoy!


Ingredients for 6 generous servings:
2 1/2 to 3 pound beef tri tip
For the rub:
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon smoked paprika
1 teaspoon garlic powder
1/4 teaspoon cayenne
1 teaspoon dried rosemary
1 tablespoon freshly minced fresh rosemary

– Optional ingredient suggestion: 1/2 cup beef or chicken broth to mix into the salty, but delicious pan drippings.

– Roast at 225 F. for about 1 1/2 to 2 hours, or until it reaches 130 F. for medium-rare.

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