Braised Tri Tip with Red Wine Glaze

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.

Course Dinner

Cuisine American

Prep Time 30

Cook Time 2 30

Total Time 3

Servings people

Calories 597kcal

Author Susie Weinrich

Equipment

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.

Video

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.

Nutrition