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    Home > Main Courses > Main Dishes Beef > Oven Roasted Tri-tip with Rosemary and Thyme

    Oven Roasted Tri-tip with Rosemary and Thyme

    Published: May 10, 2021 · Modified: Sep 11, 2022 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe
    oven baked tri-tip roast served with peas and potatoes

    This oven roasted tri-tip takes advantage of coating a beef tri-tip roast with Dijon mustard. This not only flavors the meat, but acts as a binder to hold fresh herbs in place as it cooks. This is a beautiful tender juicy recipe for cooking tri-tip in the oven that’s not only incredibly easy but impressive enough for entertaining. Let’s take a look.

    Baked tri-tip roast sliced and served with smashed potatoes and peas

    This oven roasted tri-tip recipe was first published in November, 2013 and updated May, 2021 with updated photos.

    Jump to:
    • About this Recipe and Why It Works
    • What Exactly Is A Tri-Tip Roast?
    • How To Cook a Tri-tip In The Oven
    • Tips and FAQ’s
    • In Conclusion, Oven Roasted Tri-tip
    • What To Serve With A Beef Tri-Tip Roast
    • Oven Roasted Tri-tip With Rosemary and Thyme

    About this Recipe and Why It Works

    This oven-roasted tri-tip recipe is one of my “go-to” recipes when I’m entertaining guests. Hands off cooking, easy to prepare, can be prepped ahead of time and an impressive beef dinner to satisfy those beef lovers.

    The recipe comes from a 1-day cooking school I attended in Heidelberg, Germany.

    Even though our project was to learn to make dumplings, spaetzle and a German dessert, I actually found this oven roasted tri-rip recipe to be the best take-away of the day.

    I couldn’t keep my eyes off those roasts that were lined up on roasting pans, slathered with Dijon mustard and piled high with fresh rosemary and thyme sprigs. I was intrigued. And with good reason.

    Super simple in preparation, the beef spent a short time in the oven and with a very surprising flavorful end result.

    This roasted tri-tip recipe roast shines with dijon flavor and the rosemary and thyme flavors are very evident on the palate.

    Not being sure of the exact cut of meat the German chef used, I applied the recipe and technique on a beef tri-tip roast in my own kitchen and it worked beautifully.

    What Exactly Is A Tri-Tip Roast?

    A tri-tip is actually part steak and part roast and absolutely beefy delicious. Where is the tri tip roast cut from? It’s a cut taken from the bottom of the sirloin.

    The top sirloin produces cuts great for grilling, while the bottom sirloin produces cuts like the tri-tip roast and the sirloin bavette, which are good for roasting or grilling.

    Tri tip roasts may be labeled as bottom sirloin roast.

    It’s a lean triangular muscle with plenty of beefy flavor. Tri-tip roasts are most famous grilled as the Santa Maria Tri-Tip.

    How To Cook a Tri-tip In The Oven

    I’m no stranger to tri-tips. I’ve reverse seared them, and I’ve Santa-Maria’d them on the grill. I’ve also cooked them in a crockpot for a long roast. They’ve always been full of flavor and tender in texture.

    Tri-tips are good candidates for the grill, for the oven, or even a smoker.

    I usually opt for to cook a beef tri-tip roast in the oven. It’s the best way to cook a tri-tip roast during colder months. This oven roasted tri-tip is easy, hands off, and it fills the house with mouthwatering aromas.

    Tri-tip roasts usually weigh in at 2 pounds, with a thickness of about 2 inches. Even though it’s considered a lean cut, it should be nicely marbled. The beauty of a tri-tip roast is it takes less time to cook than other roast beef cuts.

    How to cook a tri-tip roast in the oven, slow or fast? Simple.

    Beef tri-tip roast coated with Dijon Mustard
    Step 1
    • Step 1: Preheat the oven to 425 degrees. A hot oven like this will sear the outside of the meat quicker leaving the meat tender and juicy on the inside.
    • Step 2: Let the tri-tip roast come to room temperature. Some say to slice off the layer of fat from the roast, but I prefer to leave it on for flavor and to keep the roast juicier.
    • Step 3: Place the trip tip roast on a roasting pan fitted with a rack. Using a basting brush, liberally coat the top of the roast with Dijon mustard.If you don’t have a roasting pan, you can use a baking dish, or better yet, a cast-iron skillet.
    Beef tri tip recipe topped with Dijon mustard and fresh rosemary and thyme
    Step 2
    • Step 4: Cover the roast with fresh stalks of rosemary and thyme, gently pressing the fresh herbs into the mustard. The sticky mustard helps them stay in place.
    • Step 5: Place the meat in the oven and roast for 10 minutes. Turn the heat down to 350 and continue roasting to desired doneness. About 20 minutes longer.
    • Step 6: Remove the beef tyri-tip roast from the oven and tent it with foil. Let is rest for 10 minutes. This will allow the meat to continue to cook while drawing the juices into the meat so they don’t spill out all over the cutting board.
    • Step 7: Remove the fresh rosemary and thyme, slice the tri-tip against the grain and serve.

    Tips and FAQ’s

    Tri-Tip Cooking Temp

    A good guideline for a beef tri-tip roast is as follows: Rare, (120 degrees) medium rare (135 degrees) or medium (140 degrees). Your best friend when cooking any type of meat is an instant read thermometer. Use one to determine the internal temperature of the meat by inserting the probe into the meat half-way. When desired temperature has been reached, remove from the oven and tent the meat.

    How To Select A Good Tri-Tip Roast

    Look for a well marbled roast with good red color.

    Should I Trim The Fat From A Tri-Tip Roast?

    There’s really no reason to trim or cut the fat from a tri-tip roast. Leaving the fat will lock in the natural juices and add flavor as it bakes in the oven.

    How Do I Carve a Tri-tip Roast?

    With a cut of meat like a tri-tip, always cut against the grain. Why against the grain? It shortens the muscle fibers and makes it easier to chew. With its triangular shape, the grain of the meat changes direction. Be aware of this and follow the pattern of the meat. Look for the direction the grain is running, and then cut the meat against that pattern. To make it easier, cut the roast in half where the grain changes direction, then carve.

    Storing Leftovers

    Place any left over tri-tip in an air tight container. It will keep in the refrigerator for 3 days. Left over tri-tip is great for sandwiches, just slice the meat as thin as you can. To freeze leftovers, place in a freezer container and freeze for up to three months. Thaw overnight in the refrigerator.

    What Is A Substitution for Tri-Tip

    A 2-inch thick or greater sirloin roast or London Broil.

    Presentation Tip

    Sprinkle the sliced tri-tip roast with small leaves of fresh thyme.

    I’ve included an affiliate link for a digital read thermometer for your convenience. I am a member of the Amazon Affiliate Program. If you purchase this digital read thermometer through this link, I will receive a small commission at no extra charge to you.

    In Conclusion, Oven Roasted Tri-tip

    Sliced Tri-tip steak roasted in the oven served with smashed potatoes and peas.

    It’s amazing how the herbs and spices infuse flavor deep into the meat for a delicious entree. It’s a perfect recipe for entertaining and easy enough for a weeknight meal.

    I hope you give this oven roasted tri-tip a try and if you do, please come back and give the recipe a star rating. And if you have a favorite tri-tip recipe let me know, I’d love to give it a try.

    What To Serve With A Beef Tri-Tip Roast

    • Crispy Roasted Smashed Potatoes with or without the Chimichurri Sauce
    • Sheet Pan Oven Roasted Mediterranean Broccoli
    • Slow Cooker Garlic Butter Baked Potatoes
    • Green Vegetable Medley

    And if you’re looking for more beef recipes, don’t miss my Main Course Beef Category. You’ll find lots of steak, burgers and roasts recipe, including the most popular on my site for Coca Cola Crock Pot BBQ Beef Brisket recipe.

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    • Old fashioned pot roast on a platter with potatoes and carrots.
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    And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

    If you’ve tried this or any other recipe on my website, please leave a star rating in the recipe card below. And write a review in the comment section. I always appreciate your feedback.

    Baked tri-tip roast sliced and served with smashed potatoes and peas

    Oven Roasted Tri-tip With Rosemary and Thyme

    Oven Roasted Tri-tip with Rosemary and Thyme. Slathered with Dijon mustard and topped with Rosemary and thyme. Easy, delicious and perfect for entertaining.
    5 from 5 votes
    Print Pin Rate
    Course: Main Course Beef
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 35 minutes minutes
    Servings: 6
    Calories: 25kcal
    Author: Lea Ann Brown

    Ingredients

    • Salt and pepper to taste
    • 2 pounds Tri-Tip Roast
    • 2 Tablespoons Dijon Mustard
    • 5 sprigs fresh thyme
    • 4 sprigs fresh rosemary
    Prevent your screen from going dark

    Instructions

    • Let the tri-tip roast come to room temperature. Some say to slice off the layer of fat from the roast, but I prefer to leave it on for flavor and to keep the roast juicier.
    • Preheat the oven to 425 degrees. A hot oven like this will sear the outside of the meat quicker leaving the meat tender and juicy on the inside.
    • Place the trip tip roast on a roasting pan fitted with a rack. Using a basting brush, liberally coat the top of the roast with Dijon mustard.If you don't have a roasting pan, you can use a baking dish.
    • Cover the roast with fresh stalks of rosemary and thyme, gently pressing the fresh herbs into the mustard. The sticky mustard helps them stay in place.
    • Place the meat in the oven and roast for 10 minutes. Turn the heat down to 325 and continue roasting to desired doneness. About 20 minutes longer.
    • Temp To Cook Tri-Tip: Rare, (120 degrees) medium rare (135 degrees) or medium (140 degrees)
    • Tent the roast with foil and let is rest for 10 minutes. This will allow the meat to continue to cook while drawing the juices into the meat so they don't spill out all over the cutting board.
    • To serve, slice thin against the grain.

    Notes

    Optional: I like to make this roast without searing the meat first. I feel the mustard and herb flavors penetrate the meat better placing them on rare beef. If you do want to sear the meat, heat a skillet over medium high heat. Once the skillet is hot, add 1 tablespoon oil. Once the oil is shimmering add the tri-tip roast and sear on both sides. Remove the seared roast to a roasting pan and then slather on the mustard and place the herbs on top. Roast at 425 degrees for about 20 minutes, or to desired doneness. 
    Tip: With its triangular shape, the grain of the meat changes direction. Why against the grain? It shortens the muscle fibers and makes it easier to chew. Be aware of this a follow the pattern of the meat. Look for the direction the grain in running and then cut the meat against this pattern.
    Presentation tip: Once plated, sprinkle the slices of tri-tip roast with small leaves of fresh thyme. Using delicate thyme leaves rather than fresh rosemary is better because fresh rosemary can be tough and fibery.
    Substitution for a Tri-Tip Roast: A 2-inch thick or greater sirloin roast or London Broil. 

    Nutrition

    Calories: 25kcal | Carbohydrates: 1g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 57mg | Potassium: 7mg | Fiber: 1g | Sugar: 1g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    Oven Roasted Tri-Tip with Rosemary and Thyme…It’s What’s for Dinner.

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    Reader Interactions

    Comments

    1. John / Kitchen Riffs says

      May 12, 2021 at 7:42 am

      Mmmm, what a great cut of meat! I usually cook tri-tip on the grill, but lately have been doing it in the oven more and more. Much easier to control the degree of doneness. Your recipe looks great — love how you’ve flavored it. Thanks!

      Reply
    2. mjskitchen says

      May 11, 2021 at 3:42 pm

      What a brave soul you are for roasting tri-tip for guests. I love the flavor of a perfectly cooked tri-tip but I’ve always found it a tricky meat to cook perfectly. Too long and it gets tough, unless you cook it for 2 hours and then it’s pull apart tender. But the best flavor comes in the manner that you use here, to the perfect temp for medium rare IMO. Love your Dijon coating and herbs. Sounds like the perfect complement for tri-tip.

      Reply
    3. Larry says

      May 10, 2021 at 1:28 pm

      Looks and sounds delicious. I really like tri tip but I rarely see it in our local stores so it requires a trip to Knoxville to get it, which we need to do.

      Reply
    4. Diane Tompkins says

      December 27, 2019 at 2:51 pm

      Oh, how I would love to win this Deiss Kitchen Tool. I love your website and recipes etc. The giveaways are so nice. Thank you for a chance to win. Diane T

      Reply
    5. mimi rippee says

      December 18, 2019 at 10:37 am

      What a perfect way to cook this tri tip. I have a sous vide and typically do that to it, but I need to add some mustard and rosemary to the bag next time! Merry Christmas!

      Reply
    6. Lori DeLeon says

      December 16, 2019 at 7:51 pm

      I’d like to enter the drawing for the Deiss kitchen tools.

      Reply
    7. J says

      December 16, 2019 at 11:23 am

      Thank you for a chance to win and thinking of the emailers! Good luck everybody!
      I love that orange building too and nobody would get lost trying to find that color bc it stands right out! Lol.

      Merry Christmas to you and your family! ?

      Reply
    8. Denise Kross says

      December 15, 2019 at 6:23 pm

      Great ideas for food & travel. Would love to win your 4 gifts. Thanks

      Reply
    9. Maggie Bradshaw says

      December 15, 2019 at 6:06 pm

      I would love to win some Deiss kitchen tools. Thank you for the chance!

      Reply
    10. Roz | La Bella Vita Cucina says

      December 15, 2019 at 10:47 am

      5 stars
      What a great giveaway that I’d like to enter, please. I’d really like to have these kitchen gadgets to update my utensils and most especially add the instant-read meat thermometer since I make prime rib a lot!

      Thanks,
      Roz

      Reply
    11. Tracy Canning says

      December 15, 2019 at 10:46 am

      5 stars
      I’d love to win the digital thermometer and cooking tools! Tri tip is one of my favorites and I’m anxious to try your additions of Dijon, rosemary and thyme to my usual prep.

      Reply
    12. Shirley Sewell says

      December 15, 2019 at 9:59 am

      5 stars
      I would very much like to win the Deiss Kitchen tools. Thanks for the opportunity to enter and possibly win.

      Reply
      • John COLLINS says

        December 15, 2019 at 10:22 am

        Hello Lee Ann, Please enter me in to your Deiss Kitchen drawing. I have really enjoyed many of your recipes! John

        Reply
    13. Carole says

      December 15, 2019 at 9:19 am

      Tri tip looks GOOD and easy to make.

      Reply
    14. Margie Taylor says

      December 15, 2019 at 8:47 am

      5 stars
      I would love to win. It is hard find a tri-tip beef in my area. We need a good butcher shop near me.

      Reply
    15. Katie Phillips says

      December 15, 2019 at 8:26 am

      5 stars
      My husband and I lived in Hohenfels, Germany for three years. I loved every minute of it and wish we could move there. Your pictures are gorgeous!

      Reply
    16. Bill Oliver says

      December 15, 2019 at 8:22 am

      I would like to win

      Reply
    17. Linda Manning says

      December 15, 2019 at 7:49 am

      Hi Lea Ann, I love your recipes and have learned so much from you. I would like to enter the drawing for the Deiss kitchen tools.

      Reply
    18. Larry says

      December 15, 2019 at 5:48 am

      I would like to win

      Reply
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    I'm Lea Ann, Welcome to my Colorado kitchen. I'm a Culinary School Grad with a passion to inspire you to cook as often as you can. Here you'll find Wild West Colorado inspired recipes along some Southwestern and Mexican food favorites. I also share some special recipes from school along pro cooking tips. If you're an adventurous cook looking to spice up your meal plans, you'll find plenty of reliable, approachable, easy to follow recipes.

    More about me →

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