Roasted Beef Tri-Tip with Bourbon Glaze


An exquisite, moist, very flavorful tri-tip roast can be prepared in under an hour following this easy recipe.

Your family or guests will be wowed with the seared, seasoned rind and juicy, meaty center, but what will really have them talking is the Bourbon Glaze.

The bourbon is not the star, but it accentuates the combinations of sautéed onions, beef broth and vinegar. Cooked down with brown sugar and Tabasco sauce, it’s syrupy with a subtle hint of sweetness and bite.

And the glaze is also great on pork, chicken or seafood.

I recommend starting the glaze first. Once it starts to boil, you can begin roasting the beef tri-tip. In 45 minutes to an hour, depending on your wellness preference, dinner is ready.

I layered white sweet potatoes under my roast, but you can add any root vegetables to the pan, such as carrots, parsnips, turnips or onions.

This roast is beautiful enough for Christmas dinner, but easy enough to make on a weeknight. Enjoy!

Bourbon Glaze

Prep Time: 5 minutes

Cook Time: 20 minutes


  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 1 onion, chopped
  • 2 cups brown sugar
  • ½ cup beef broth
  • ½ cup soy sauce
  • ½ cup red wine vinegar
  • 2 tablespoons bourbon
  • 1 tablespoon Tabasco sauce

Heat olive oil in a saucepot. Sauté garlic and onions over medium heat for five minutes, until tender.

Add remaining ingredients and bring to a boil. Continue boiling for 20 minutes.

Serve alongside tri-tip.
Roasted Beef Tri-Tip with Bourbon Glaze

Prep Time: 10 minutes

Cook Time: 35 minutes

Roasted Beef Tri-Tip with Bourbon Glaze


  • 2-3 lb. Beef Tri-tip
  • 1 tablespoon kosher salt
  • 1 tsp. course ground black pepper
  • ½ tsp. granulated garlic
  • ¼ tsp. ground thyme
  • 1 ½ cups beef broth
  • ¼ cup bourbon
  • 3 potatoes, diced (optional)

Preheat oven to 425 degrees.

Combine the spices and rub liberally all over the tri-tip. Place the tri-tip on a roasting rack.

Add the broth, bourbon and potatoes to the roasting pan.

Place the roasting rack with the tri-tip in the pan over the potatoes.

Roast uncovered 30 minutes for medium rare (130-140 degrees). Add 10-30 minutes for medium (140-150 degrees) or well done (150-165 degrees).

Increase the oven to broil and broil for 5 minutes to sear the outside of the meat.

Remove from the oven. Brush or pour on the bourbon glaze.

Cover with foil and rest for 10-15 minutes.

Slice and serve with additional bourbon glaze and the roasted potatoes.


  • Walter Randell says:

    I tried this last night and it was amazing. I changed it a little by cooking the roast on my big green egg. Thank you for sharing!!!

  • Susanna says:

    Just made the glaze for tonight’s roast. It is very Asian tasting and super sweet. The bourbon is overpowered by the soy sauce. Wish I’d left out the soy sauce and used more beef broth instead. Asian wasn’t the style I was going for and the roast veggies and salad I have planned might not be the best accompaniments after all.

    • zestuous says:

      Thanks for your feedback Susanna. I’m sorry this wasn’t exactly what you were looking for. Your substitution for more broth, less soy sauce, sounds like a good alternative. You could also reduce the brown sugar, but the glaze wouldn’t be as thick.

  • Jessica says:

    WOW! I just stumbled on your website, and I can’t wait to try your other recipes…My roast is in the oven, and the glaze is WONDERFULLLL!! 🙂

  • Anonymous says:

    Made this for a birthday party tonight. First time cooking for such a large group. About thirty people. Cooked two of them together on a roasting rack with russet potatoes underneath. Turned out absolutely wonderfully!! Very easy to make as long as you follow instructions and have a meat thermometer. A lot of people who didn’t know me kept coming up and complimenting the tri tip and asking me how long I’ve been cooking professionally. I hardly ever cook so it really made me feel awesome. Give it a shot if you have the extra dough to spend on this delicious cut of meat.

  • Mia says:

    This was incredibly delicious and very easy to make. The glaze is very addictive, it tasted good an anything!

  • Pandora says:

    I have made this several times now. I prefer baked potatoes, though. I do have an issue with the name of the recipe, though. At our house it is referred to as Crack Tri Tip because It. Is. The. BOMB. Even better with leftovers the next day (if there ARE any.)

  • Jennifer says:

    I just made this tonight for a thin sliced grilled london broil. Excellent! Thanks for the recipe!

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  • Lisa says:

    This looks incredible! That glaze would also be perfect for stir frys and swedish meatballs.

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