Yes, you really can do tri-tip in the oven – and it tastes pretty darn good!

Ingredients:

• 4 – 4 ½ lbs tri-tip
• Santa Maria Rub
• 1 c beef stock
• ½ c red wine
• 2 tsp minced garlic
• 1 Tab Dijon mustard
• salt and freshly ground black pepper

Directions:

1. Prepare the Santa Maria Rub.
2. Use a damp towel to lightly moisten the roast with water, then pat with the prepared rub on both sides.
3. Place in ziploc bag.
4. Refrigerate overnight, for the flavors to fully come together.
5. Pre-heat the oven to 450°.
6. Place tri-tip in a roasting pan with a rack, fat side up, and place in hot oven.
7. Roast for 30 minutes.
8. Flip the roast over and roast for an additional 15 – 30 minutes until it reaches 130°.
9. Remove roast from oven and place on carving board.Tent with foil and allow the meat to stand for 15 minutes before carving.
10. Carve by slicing the meat into thin slices across the grain.
11. Place the pan you roasted the meat in over a stove burner, add the garlic, stir for 1 minute.
12. Add beef stock and wine.
13. Bring to a boil, scraping up any browned bits from the bottom of the pan.
14. Reduce the sauce slightly, then whisk in the mustard and taste it for salt and pepper.
15. Place a tbs of sauce over meat on each plate and serve the rest in a bowl.

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.

Serves: 10

Source:  GOK

Santa Maria Rub 

Ingredients:

• 2 tsp salt
• 1 Tab garlic salt
• 1 tsp celery salt
• ½ tsp ground black pepper
• ½ tsp onion powder
• ½ tsp paprika
• ½ tsp dried dill
• ½ tsp dried sage
• ½ tsp crushed dried rosemary

Directions:

Mix together the salt, garlic salt, celery salt, black pepper, onion powder, paprika, dill, sage, and rosemary in a bowl.

Serves:  Makes about 1/4 cup.

Source: Just a Pinch Recipes, Real Recipes From Real Home Cooks – added by Bonnie D