Garlic Rosemary Tri-Tip Roast

I like meat, and beef by far is my favorite cut.
Growing up we’d eat pork, chicken and beef in that order because pork is cheaper.
Beef and especially steak was reserved for the grown-ups.
Not until I started Culinary school did I eat steak on a more regular basis.

This roast is good eaten for dinner but it also makes great left-overs (if there are any left after dinner, it’s that good)

  • 1 tri tip roast, 2-1/2 lb.
    1/4 cup red wine
    2 tbsp. olive oil
    1 rosemary sprig
    3 cloves garlic
    Salt and pepper

    Marinate tri-tip for at least an hour or overnight.
    Preheat oven to 425 degrees. Place roast in 9-by-13 baking pan.
    Place in an ovenproof dish that has an oven rack, uncovered, and bake at 425 for 45 minutes.
    Take it out of the oven, drape it loosely with aluminum foil, and let stand for 10-15 minutes for medium rare.
    Meat will continue to cook as it stands, this way you get a nice tender roast.
    Slice thinly on the diagonal edge.
    I save the drippings to dip my meat in. (which is why we never have leftovers because it’s so good!)


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