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.
This oven roasted tri-tip recipe was first published in November, 2013 and updated May, 2021 with updated photos.
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.
- 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.
- 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
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.
Look for a well marbled roast with good red color.
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.
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.
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.
A 2-inch thick or greater sirloin roast or London Broil.
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
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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Oven Roasted Tri-tip With Rosemary and Thyme
- Salt and pepper to taste
- 2 pounds Tri-Tip Roast
- 2 Tablespoons Dijon Mustard
- 5 sprigs fresh thyme
- 4 sprigs fresh rosemary
- 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.
Oven Roasted Tri-Tip with Rosemary and Thyme…It’s What’s for Dinner.