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Roast Tri Tip Recipe

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This recipe for Roast Tri Tip is from Pfeiffer Pfamily Cookbook 2011, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Tri tip roast
2 cloves garlic, sliced thin
2 Tbsp. Coarse sea salt
1 Tbsp. Coarse ground pepper
1 Tbsp. Rosemary, dried and crushed
1 Tbsp. Thyme
1 Tbsp. Mustard seed, crushed
Directions:
Directions:
Make slits in roast and place a slice of garlic in each slit. Mix rest of ingredients together and rub on roast. Let sit in refrigerator at least 1 hour. Remove from refrigerator and let come to room temperature (about 1-2 hours).
Heat oven to 425°. Place roast, fat side up, on rack in shallow roasting pan. Do not add water or cover. Roast 30 to 40 minutes for medium rare; 40 to 45 minutes for medium. Remove roast when meat thermometer registers 135° for medium rare; 150° for medium. Let stand, loosely covered, 15 minutes before carving. (Temperature will continue to rise 10° to reach 145° for medium rare; 160° for medium.)

 

 

 

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