This is not as tender as a prime rib, but if cooked to the right doneness, you’ll be enjoying juicy, flavorful, and plenty tender enough meat. To that end, I’d avoid the temptation to cook this rare, which can make it too chewy. I like to pull it at 130 F. internal temp, which after resting will give you something closer to medium. For me, this provides the best texture, and an even beefier flavor.
Having said that, there should be something for everyone. Plenty of nice pink meat to go around, and the narrower end will provide just enough well-done for your Aunt. You know, the one who's afraid to get a brain parasite after watching that show on Discovery Channel. As I mentioned in the video, any veal, beef, or chicken stock/broth will work for the sauce, but I used a super sticky oxtail broth that I will show at future date. If you can’t wait, simply do our beef stock recipe with oxtails. Anyway, if you’re looking to do a beef roast for the holiday table, I hope you give this peppery tri tip a try. Enjoy!
Ingredients for about 6 portions: 2 1/2 to 3 pound beef tri tip roast, trimmed 3-4 garlic cloves crushed with a pinch of salt and a tablespoon of olive oil salt to taste enough very coarsely ground black, white, green, and pink peppercorns to cover the surface,
about 4-5 tbsp Start at 450 F. for 15 minutes, removed and turn roast, reduce heat to 200 F. and roast to an internal temperature of 125-130 F. Let rest 15 minutes!
For the pan sauce; Reserved pan drippings, about 2 tbsp 1 rounded tablespoon flour 3 cups rich *veal, beef, or chicken broth or stock (or oxtail…coming soon!) 1 tbsp balsamic vinegar salt and cayenne to taste *Most fancy grocery stores will sell frozen veal stock or demi-glace (already reduced-by-half veal stock), which is great for special occasion sauces like this.
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