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.
Some other roasts that are great for the holidays are Beef Pot Roast, Instant Pot Pork Roast, or Roasted Rosemary Pork Loin.
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.
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:
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:
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.
- 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.
- Braise at 325 degrees for 2 ½ hours.
- Make a red wine glaze by straining the braising liquid, add the vinegar, and simmer. Whisk in the beurre manie.
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
Start at the smallest tip of the tri tip, cutting 1 inch-½ inch slices. Slice against the grain about half way up, if you look at each slice they will look like dots of fibers, not long strands.
Then turn your knife 90 degrees and continue cutting across the widest part of the tri tip.
This is an AMAZING video from Jess Pryles showing how to cut 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:
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.
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.
Other Delicious Dinner Recipes from Mom’s Dinner
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Braised Tri Tip with Red Wine Glaze
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.
- Place your Dutch Oven or roasting pan over medium-high heat on the stove top. Add the oil and let it get hot.
- 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!!!)
- Add in the garlic and tomato paste, stir around the pan to mix with the veggies.
- Pour in the beef stock and wine and deglaze the bottom of the pot further.
- Add in the bay leaves, rosemary, and thyme.
- 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.
- 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.
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.
Notes:
- 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.
If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.
Lori
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!
Lauren
One look at these pictures and I KNEW I had to make this! Love the red wine sauce with the tender beef! SO good!