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You are here: Home / Recipes / Beef

Braised Tri Tip with Red Wine Glaze

By Susie Weinrich · Date Oct 28, 2021· 3 Comments · May contain affiliate links.

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Braised Tri Tip is an excellent beef dish to serve at the holidays or any family dinner. It is less expensive than brisket but still has a really nice beef flavor. This roast cooks up perfectly in the oven with a red wine braising liquid, that also makes a beautiful glaze for serving.

braised tri tip cut into slices and drizzled with red wine glaze

Some other roasts that are great for the holidays are Beef Pot Roast, Instant Pot Pork Roast, or Roasted Rosemary Pork Loin.

RELATED: Grilled Tri Tip with Mustard Butter

Table of Contents hide
1 What is Tri Tip
2 Braising VS. Roasting
3 Ingredients
4 Trimming a Tri Tip
5 Step by Step Picture Instructions
6 Cutting a Tri Tip
7 Serving
8 How Much Per Person
9 Tips for the BEST Braised Tri Tip
10 Other Delicious Dinner Recipes from Mom’s Dinner
11 Did you make this recipe?
12 Braised Tri Tip with Red Wine Glaze

What is Tri Tip

Tri Tip, originally called the California Cut, is a cut of beef from the bottom sirloin. It is called the tri tip because it literally has 3 tips, and looks like a triangle.

It is becoming increasingly popular because it is a lean cut of beef that is still super flavorful AND economical.

raw tri tip showing the grain
fat cap side of a raw tri tip

This cut is traditionally cooked on a grill or smoked. However, we have found that it cooks up beautifully in a braising liquid.

Flavor

Although tri tip is considered a lean cut of beef it is still incredibly flavorful. It has rich beef flavor similar to a chuck roast.

It also has beautiful marbling throughout which lends to the buttery flavor.

The fat cap renders perfectly when cooked low and slow. It not only creates a wonderful crust on this roast, it is super flavorful too, like the beef fat on a ribeye!

Other Tri Tip Recipes

If you really love the flavor on this Braised Tri Tip then I recommend checking out some other tri tip recipes too:

  • Marinated and Grilled Tri Tip
  • Smoked Tri Tip

Braising VS. Roasting

Braising is a cooking method that starts by browning the meat at high temperatures and then cooking the meat low and slow in some form of liquid, usually a broth or wine.

Roasting is a cooking method that uses hot air surrounding that meat, very little or no liquid is used in roasting.

Ingredients

Here are the items that you need to make Braised Tri Tip:

ingredients for braised tri tip

Carrots/Celery/Onions/Garlic – Just do a rough cut here, you will not be serving these veggies they are just flavoring the braising liquid.

Red Wine – I like to use a Malbec, Cabernet, Shiraz, Zinfandel, or Merlot here. Something bold that I also like to drink.

Apple Cider Vinegar – don’t skip this part!!! It really finishes the red wine glaze by adding a little high note.

Butter/Flour – these are the last ingredients added. They are mashed together to make a beurre manie, which is a liquid thickener.

Trimming a Tri Tip

This triangle shaped beef cut should come nice and trimmed up.

The only thing you will need to check is if there is any silver skin remaining. This will literally be shiny silvery looking stirpes that you will not be able to chew through!

Also if there is excess fat cap you will want to trim that down to ½-1/4 inch thick.

Step by Step Picture Instructions

To make a Braised Tri Tip with Red Wine Glaze

  • Prick the fat cap of the tri tip with a fork and then season with salt and pepper.
  • Brown both sides in oil.
  • Soften the onions, celery, and carrots. Add the garlic and tomato paste.
carrots, onions, and celery softened in a dutch oven
  • Pour in the beef broth, red wine, and add the herbs.
  • Nestle the roast back in the pot, cover with parchment paper and then cover with a lid.
beef broth, red wine, herbs in a dutch oven
browned tri tip nestled in a dutch oven
parchment paper tucked around a tri tip in a dutch oven
  • Braise at 325 degrees for 2 ½ hours.
tri tip that has been braised in red wine and beef broth
  • Make a red wine glaze by straining the braising liquid, add the vinegar, and simmer. Whisk in the beurre manie.
solids from the braising liquid in a strainer over a sauce pot
red wine glaze in a sauce pan

Cutting a Tri Tip

As always, it is crucial to cut beef against the grain. Doing so ensures the most tender chew on any cut.

Because of where the tri tip is cut from it has two different grains, you will want to take note of this before you sear.

Correctly Cutting A Tri Tip

Serving

This Braised Tri Tip is excellent served with mashed potatoes or stuffing, a roasted veggie and of course dinner rolls. Here are some recipe ideas to choose from:

  • mashed potatoes in a bowl
    Creamy & Flavorful Instant Pot Mashed Potatoes
  • A large serving bowl of Yukon Gold Mashed Potatoes topped with melting butter
    The BEST Yukon Gold Mashed Potatoes
  • homemade stuffing in a baking dish
    Perfect Homemade Stuffing
  • a large cast iron skillet full of cooked crispy little potatoes
    Crispy Cast Iron Skillet Potatoes
  • fennel that has been roasted on a baking sheet
    Easy Oven Roasted Fennel
  • Roasted Asparagus spears on a plate
    Oven Roasted Asparagus
  • sauteed green beans in a pan with garlic and kosher salt
    Sautéed Green Beans with Garlic
  • roasted brussels sprouts in a black bowl
    Roasted Brussels Sprouts with Bacon & Cranberries

How Much Per Person

When you are gauging how much tri tip to purchase, go by the raw meat weight.

You will want to plan about ½ a pound of raw tri tip per person. It will shrink a little in size by rendering while it braises in the oven, so it will be a little less than ½ lb. cooked tri tip per person when it comes to serving.

a plate of sliced tri tip with stuffing and green beans

Tips for the BEST Braised Tri Tip

  • Take the extra time at the beginning to get a nice brown seared crust on the roast, it adds great flavor and texture, especially to the fat cap.
  • Leave a little fat cap on the tri tip, about ¼ inch, it renders slightly to add flavor to the roast and the sauce AND is delicious beef fat!!!!!
  • Take note of the two directions of grain, make sure you cut against the grain.
  • Use a red wine that you also would like to drink, the flavor will concentrate in the oven.
  • Don’t skip the fresh herbs, they impart amazing flavor to the glaze.
  • Use the parchment to aid in the braising of the tri tip.
  • Cut the roast the right way!!! It has two grains, watch this video to make sure you get a tender chew.
a spoon drizzling red wine glaze on a tri tip

Other Delicious Dinner Recipes from Mom’s Dinner

  • roasted chicken in a Dutch Oven
    Ultimate Guide to Beautifully Roasted Chicken
  • Italian Meatballs in a Marinara Sauce
    Very Best Baked Italian Meatballs
  • sliced pork tenderloin on a plate with herbs
    Marinated Rosemary Pork Tenderloin
  • a close up of pot roast,cooked carrots and mashed potatoes
    Beef Pot Roast with Gravy

Susie leaning on the kitchen counter

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Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

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sliced tri tip with red wine glaze and herbs

Braised Tri Tip with Red Wine Glaze

A beautiful beef cut that is braised in red wine and beef broth, then finished and served with a red wine glaze. Tri Tip is an economical and lean cut of beef yet really flavorful (like a chuck roast).
LISTEN TO THE FULL AUDIO RECIPE WITH THE PLAYER BELOW.
5 from 7 votes
Print Pin Rate Save Saved!
Prep Time: 30 minutes minutes
Cook Time: 2 hours hours 30 minutes minutes
Total Time: 3 hours hours
Servings: 5 people
Calories: 597kcal
Author: Susie Weinrich

Equipment

  • Roasting Pan or 6 qt Dutch Oven
  • Parchment paper

Ingredients

Tri Tip

  • 3 lb. fresh tri tip - with good marbling
  • 2 tablespoon oil - canola or olive oil
  • kosher salt and black pepper

Braising Liquid

  • 1 yellow onion - sliced
  • 2 carrots - cut into 1 inch pieces
  • 2 celery stalks - cut into 1 inch pieces
  • 3 garlic cloves - chopped
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 tablespoon tomato paste
  • 1 cup beef broth
  • 1 cup good red wine - (something you would want to drink)
  • 2 bay leaves
  • 2-3 sprigs each: thyme and rosemary
  • 1 teaspoon apple cider vinegar
  • 2 tablespoon butter - softened
  • 2 tablespoon all purpose flour

Instructions
 

Tri Tip Note

  • Because of where the tri tip is cut from it will have two different grains (see photo), so you will have two different cutting directions. There is a video linked in the note box below that shows how to cut your tri tip for optimal tenderness.

Braised Tri Tip Recipe Instructions

  • Preheat the oven to 325°.
  • Trim the fat cap on the tri tip so that it is ½-1/4 inch thick. Also remove any silver skin (if there is any).
    Prick the fat cap, down to the meat, with a fork or sausage pricker. This will help the fat render and get a nice crust.
    Generously salt and pepper the tri tip on both sides. Lightly rub it into the meat.
    3 lb. fresh tri tip, kosher salt and black pepper
  • Place your Dutch Oven or roasting pan over medium-high heat on the stove top. Add the oil and let it get hot.
    2 tablespoon oil
  • Place the trip tip, fat side up, in the hot oil and brown the first side, about 5 minutes. Flip and brown the other side, about 4-5 minutes.
    Remove the tri tip to a plate.
  • In the now empty pan add the onions, carrots, celery and salt and pepper. Soften and brown lightly for about 10 minutes. Scraping up any browned bits on the bottom of the pan as you are able (this is called deglazing and is full of flavor!!!)
    1 yellow onion, 2 carrots, 2 celery stalks, ½ teaspoon kosher salt, ¼ teaspoon black pepper
  • Add in the garlic and tomato paste, stir around the pan to mix with the veggies.
    3 garlic cloves, 1 tablespoon tomato paste
  • Pour in the beef stock and wine and deglaze the bottom of the pot further.
    1 cup beef broth, 1 cup good red wine
  • Add in the bay leaves, rosemary, and thyme.
    2 bay leaves, 2-3 sprigs each: thyme and rosemary
  • Nestle the tri tip into the liquid, fat side up. Place a piece of parchment paper directly over the roast. This will help the braising liquid work it's magic!
  • Cover the pot with a lid, or if you do not have a lid tightly cover with foil.
  • Place in the oven to braise for 2 ½ hours.
  • Remove the braised tri tip from the pot to a separate plate or wooden cutting board, cover with foil. Let rest for 15 minutes.
  • Meanwhile make the red wine glaze:

Red Wine Glaze

  • Place a fine mesh strainer over a sauce pan and strain the braising liquids from the solids. Discard the solids.
  • Place the sauce pan/braising liquid over medium high heat, add the apple cider vinegar, and then simmer the sauce for 5 minutes.
    If any brownish-tannish bubbles/scum rises to the top, skim that off and discard.
    1 teaspoon apple cider vinegar
  • Mix the softened butter with the flour by mashing with a fork, this is called a beurre manie and will thicken your sauce beautifully!
    Turn the heat to low, then whisk the beurre manie into the sauce.
    Once thickened pull from the heat. Taste for seasoning.
    2 tablespoon butter, 2 tablespoon all purpose flour

Serving

  • Cut the roast into ½ inch thick slices, serving 2-3 slices per person, plate and drizzle with the red wine glaze. Serve additional glaze on the side.
    See the video linked in the notes box below on how to properly cut a tri tip!
    Pro Tip: When you cut the tri tip the meat should look like dots of fibers, not long strands. This is how you know you are cutting against the grain.
  • This is excellent with roasted asparagus, sautéed garlic green beans, or roasted fennel, and Garlic Mashed Potatoes (or the Instant Pot version), or Stuffing.

Recipe Tips and Notes:

Recipe Tips:
  • Take the extra time at the beginning to get a nice brown seared crust on the roast, it adds great flavor and texture, especially to the fat cap.
  • Leave a little fat cap on the tri tip, about ¼ inch, it renders slightly to add flavor to the roast and the sauce AND is delicious beef fat!!!!!
  • Take note of the two directions of grain, make sure you cut against the grain.
  • Use a red wine that you also would like to drink, the flavor will concentrate in the oven.
  • Don’t skip the fresh herbs, they impart amazing flavor to the glaze.
  • Use the parchment to aid in the braising of the tri tip.
  • Cut the roast the right way!!! It has two grains, watch this video to make sure you get a tender chew.
MORE TRI TIP: Grilling a tri tip is another great way to cook this cut of beef. Pop over and check out this Marinated Grilled Tri Tip next time you buy this cut.
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1serving | Calories: 597kcal | Carbohydrates: 9g | Protein: 58g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 189mg | Sodium: 642mg | Potassium: 1121mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4277IU | Vitamin C: 4mg | Calcium: 93mg | Iron: 5mg

About Susie Weinrich

Susie Weinrich is the recipe developer, food photographer, and content creator behind Mom's Dinner. She has over 20 years experience in the food industry. Currently, Susie shares all her recipes and food knowledge on Mom's Dinner. You will find her recipes are easy to follow and full of tips and tricks to make sure the recipe you are making turns out perfect!

Comments

    5 from 7 votes (4 ratings without comment)

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  1. Karen Marion says

    November 26, 2023 at 2:07 pm

    5 stars
    Susie, I make this incredible Tri Tip roast at least twice a month! We absolutely love it! I’ve shared your recipe, I can’t even count the times. Everyone loves it, some tweak it to their liking or follow it to the T. The only thing I do different, is keep the onions and carrots! They are so yummy!
    Thank you! You cook right up my alley!

    Reply
  2. Lori says

    December 06, 2022 at 8:36 pm

    5 stars
    Oh my! I was so excited to make this! I love the tip on how to cut a tri tip and totally learned something new. And that sauce…I was licking the plate…incredible!! Thank you for a great recipe!

    Reply
  3. Lauren says

    December 06, 2022 at 12:14 pm

    5 stars
    One look at these pictures and I KNEW I had to make this! Love the red wine sauce with the tender beef! SO good!

    Reply
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Susie Weinrich is a professional food photographer and recipe developer. Her thoroughly tested recipes and step-by-step guides give readers confidence in the kitchen.

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