- One trimmed tri-tip roast
- 1/3 cup red wine
- One tablespoon olive oil
- One teaspoon basil, dried
- One teaspoon thyme, dried
- One teaspoon dry mustard
- Ground black pepper
- Mix the dry spices and generously rub them into the tri-tip on all surfaces. Put meat in a plastic bag and keep it in the fridge overnight. About 4 hours before cooking time, add the red wine to the meat and seal again. The sitting infuses both moisture and flavor into the meat.
- First, preheat your oven to 450°F. As you wait, take the meat out of the fridge, and leave it to return to room temperature. Once it’s ready, put it on a roasting pan and toss it into the oven. Let it roast for 15 minutes.
- Once reached, turn down the oven temperature to 350°F, and roast the meat for another 25 minutes. Once the internal temperature reads 140°F, it’s ready. You can also tell it’s done when the meat is a bit pink in the middle.
- Take the tri-tip out of the oven and let it sit on the counter for 10 minutes. Cut against the grain to serve the slices.
Also, look at this helpful video recipe for more help on cooking tri-tip in the oven at 350°F.