Oven Baked Beef Tri Tip With Veggies On The Side Food

OVEN BAKED BEEF TRI-TIP, WITH VEGGIES ON THE SIDE

Steps:

• 1. Rub the roast with the olive oil, and then salt, and pepper both sides. Allow it to rest in your kitchen until it comes up to room temperature, about an hour.
• 2. Chef's Tip: I think that salt & pepper, is all this roast needs; however, you could easily add other spices, such as: garlic powder, cayenne, chili powder... the list goes on and on.
• 3. Chef's Note: If you do a lot of grilling, you know the importance of bringing things like roasts, and large cuts of beef up to room temperature before grilling (or in our case, before baking). It stabilizes the meat, and gives you a more predictable cooking time. This process will take about an hour, and gives you plenty of time for the rest of the prep.
• 4. While the beef is resting, prep the veggies. Quarter the potatoes, and then slice the other veggies into large chunks.
• 5. Chef's Note: The number of veggies you prepare is directly proportional to the number of mouths you're feeding. And feel free to add other veggies to the mix.
• 6. Place a piece of parchment paper on top of a piece of aluminum foil; place the veggies on the foil, drizzle with olive oil, and sprinkle with some salt and pepper.
• 7. Fold the aluminum foil together, and then crimp to seal.
• 8. Go out and buy an oven. Once it has been properly installed and tested, place a rack in the middle, and one on the bottom, and preheat to 430f (220c).
• 9. Fifteen minutes before you're going to put the roast in the oven, place the veggies in the sealed foil on the bottom rack of the oven.
• 10. Place a piece of parchment paper in the bottom of a baking tray, and then put a wire rack on top.
• 11. Chef's Tip: If you don't have an arrangement where you can put a rack inside a baking tray, you really should consider buying one. There are so many baking applications, where I want the baked items above the floor of the tray. If you go out to your local discount store, you can pick up a tray, and a rack to fit it for probably fewer than 15 bucks; it's an excellent investment for your kitchen.
• 12. Place the roast on the baking tray, and stick it into the preheated oven on the middle rack.
• 13. Lower the temperature of the oven to 355f (180c), and wait thirty minutes.
• 14. Rare: 120 to 125f (49 to 52c) the center is red, about 30 minutes. Medium Rare: 130 to 135f (55 to 58c) the center is very pink, about 40 minutes. Medium 140 to 145f (60 to 63c) the center is light pink, about 50 minutes. Medium Well 150 to 155f (65 to 68c) no pink, about 60 minutes.
• 15. Chef's Note: I refuse to cook any beef to the well-done stage. In my opinion, that is the quickest way to ruin a good roast. Sorry, that's just how I was trained.
• 16. Remove the roast, tent with foil, and allow it to rest for 10 minutes before carving.
• 17. Remove the veggies, and open the foil container. Be careful not to burn yourself on the escaping steam.
• 18. Place the roast on a serving dish, and carve several slices, and then surround with the veggies. Enjoy.
• 19. Keep the faith, and keep cooking.

PERFECT OVEN ROAST BEEF WITH TRI TIP OR LONDON BROIL CUTS

Steps:

• Preheat oven to 350 degrees F.
• Combine olive oil and spices, and let roast sit at room temperature while oven heats.
• Line baking sheet with aluminum foil. Rub all sides of roast with spice mixture, and bake in preheated oven for 40-60 minutes to desired level of doneness. (I like to cook to an internal temperature of 145 degrees for rare steak.)
• Allow steak to rest for at least five minutes before cutting into 1/2" thick slices to serve.

THE BEST BEEF TRI-TIP

Steps:

• 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.

OVEN ROASTED BEEF TRI-TIP

Steps:

• 1. 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.
• 2. 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.
• 3. 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.
• 4. 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.

OVEN-ROASTED TRI-TIP

Steps:

• Toss tri-tip with oil, soy sauce, onion, cumin, garlic, and pepper. Marinate in the refrigerator for 2 hours, or up to 24 hours. Let rest at room temperature while preheating the oven.
• Preheat the oven to 425 degrees F (220 degrees C).
• Place tri-tip in a shallow roasting pan, preferably on a rack. Remove onions from marinade and place around the beef.
• Roast in the preheated oven until internal temperature reaches 135 degrees F (57 degrees C) for medium-rare or 150 degrees F (66 degrees C) for medium, 30 to 45 minutes.
• Allow to rest at least 15 minutes before slicing against the grain.

OVEN TRI-TIP WITH ROSEMARY-GARLIC VEGETABLES

Steps:

• Combine rosemary, garlic, salt and pepper to form a paste.
• Spread half of herb paste evenly over roast.
• Add olive oil to remaining paste; place vegetables in large bowl; pour herb-oil over vegetables, stirring to coat.
• Place roast, fat side up, on rack in open roasting pan; Arrange vegetables around roast (DON'T add water or cover).
• Roast at 425°F for 35 to 40 minutes for rare to medium; Remove roast and peppers to warm platter, allow to stand 10 minutes.
• Meanwhile increase oven temperature to 475°F and continue cooking potatoes and onions 10 minutes or until tender and lightly browned: add potatoes and onions to meat platter, carve roast against grain and serve with vegetables.

BRAISED TRI-TIP ROAST

Steps:

• Preheat the oven to 325 degrees F.
• Heat the oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Season the roast lightly with salt and pepper. Put the roast fat-side down in the pot. Cook until the bottom is browned, about 3 minutes, then carefully flip the roast to brown on the other side, an additional 3 minutes. Remove the meat to a plate.
• Drain off all but 2 tablespoons of fat from the pot. Add the onions and stir periodically until they soften and start to brown, about 8 minutes. Stir in the onion soup mix, thyme, bay leaves and 2 cups water. Add the meat with all its juices back to the pot. Bring the liquid to a simmer. Cover, transfer the pot to the oven and cook until the meat is very tender but still sliceable, 2 1/2 to 3 hours.
• Transfer the meat to a cutting board. Discard the thyme sprigs and bay leaves from the braising liquid and skim off any excess fat. Slice the meat across the grain into slices 1/2 to 1 inch thick, spoon the braising liquid over and serve hot.

GRILLED OR OVEN-ROASTED SANTA MARIA TRI-TIP

Steps:

• Trim silver skin. The meat may have a thick layer of fat, some of which can be sliced off, but keep a good amount to help baste meat.
• Sprinkle meat with rub and massage lightly all over. Cover and refrigerate at least an hour or as long as overnight. Remove from refrigerator an hour before cooking.
• Prepare charcoal grill or heat a gas grill to high. Place roast on grill and sear one side well, 6 to 8 minutes, checking for flare-ups. Turn the roast and sear other side for about the same time. Then lower gas to medium-high or move the meat to a cooler part of the charcoal grill.
• Turn meat again and cook another 8 to 10 minutes. Flip and cook again. A 2-pound roast will require about 20 to 25 minutes total cooking time. The roast is ready when an instant-read thermometer reaches 130 degrees when inserted into the thickest part of the meat.
• Rest roast on a cutting board 10 to 20 minutes. Slice against the grain. The roast is shaped like a boomerang, so either cut it in half at the center of the angle, or slice against the grain on one side, turn the roast and slice against the grain on the other side.

HEARTY BAKED BEEF STEW

Steps:

• In a large bowl, combine the tomatoes, water, tapioca, sugar, salt and pepper. Stir in the remaining ingredients., Pour into a greased 13x9-in. or 3-qt. baking dish. Cover and bake at 375° for 1-3/4 to 2 hours or until meat and vegetables are tender. Serve in bowls.