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!
- 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.
- 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.