Oven Roasted Tri-Tip


  • 1 teaspoon salt
  • 1 1/2 teaspoons garlic salt
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon dried dill
  • 1/4 teaspoon dried sage
  • 1/4 teaspoon crushed dried rosemary
 Prepare the Santa Maria Rub and pat it into the meat on both sides, and let it it stand at room temperature for 2 hours if you are cooking it right away.

  1. Pre-heat the oven to 450 degrees. 
  2. Place tri-tip in a roasting pan with a rack and place in hot oven. 
  3. Roast for 30 minutes or to 140 degrees internal tempurature for medium rare.
  4. Tent the meat loosely while you make the pan sauce. 
  5. Allow the meat to stand for 15 minutes before carving. 
  6. Carve by slicing the meat into thin slices across the grain. 


  • 1/2 cup beef or chicken stock
  • 1/4 cup red wine
  • 1 teaspoon minced garlic
  • 1 tablespoon Dijon mustard

optional: 1 teaspoon of any fresh herbs you may like, such as rosemary, thyme or 1/2 teaspoon dried.
salt and freshly ground black pepper

  1. Place the pan you roasted the meat in over the burner, add the garlic, stir for 1 minute, add stock, wine, and any herbs. 
  2. Bring to a boil, scraping up any browned bits from the bottom of the pan. 
  3. Reduce the sauce slightly, then whisk in the mustard and taste it for salt and pepper. 
  4. Pour the sauce over the sliced meat and serve immediately. 

NOTE: This is a lean cut of meat which means that sometimes there are no pan drippings, so put a pat of butter in the pan, add the wine and the rest of the ingredients. It will still pick up the flavor.

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