Tri-tip is a juicy, flavorful and economical cut. Try roasting a Certified Hereford Beef tri-tip with a chili crust to make an instant family favorite for dinner tonight!
When roasting beef, reserve the pan drippings after cooking to create a flavorful gravy.
1 Certified Hereford Beef Tri-Tip roast (1-1/2 to 2 pounds)
Salt and pepper
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon pepper
Heat oven to 425°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Roast.
Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness.
Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
Carve roast across the grain into thin slices. Season with salt and pepper, as desired.
Juicy, tender and versatile, this roast offers rich beef flavor. Easily recognized by its triangular shape, this West Coast favorite is gaining broader popularity.
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