My husband and I recently went to a wedding in Napa and had the pleasure of dining at Ad Hoc, which was amazing. We had their roasted tri-tip and vowed to find a similar recipe. Tri-tip is the cut of meat from the bottom section of the what is considered to be sirloin and is usually barbecued. However this recipe roasts the tri-tip slowly and is amazing. I recently served it to my in-laws and it was one of my easiest and most delicious meals yet. Try serving it with Baked Beans or Jalapeno Cheddar Cornbread.
One day ahead of cooking, rub one 2 1/2 pound tri-tip roast with:
1/2 teaspoon pepper
2 teaspoons paprika
Wrap the rubbed roast with plastic wrap and refrigerate overnight. The next day, bring the meat to room temperature before cooking, about 30 minutes. Preheat oven to 300 degrees. Put a large roasting rack into a roasting pan. Heat some olive oil in a large frying pan, about 1 tablespoon, over high heat. Pat the meat dry with paper towels and sprinkle with Kosher salt. Once the oil is shimmering hot, add the meat and sear, without moving it, on one side for about 1-2 minutes. Turn the meat over and add to the pan:
1 tablespoon butter
1 large sprig of rosemary
1 garlic clove, smashed
5 lemon slices, thinly sliced
As the butter melts, tip the pan and start basting the meat. Cook for another 2 minutes. Transfer the roast to the rack , arranging the lemon slices, garlic and rosemary on top of the meat. Pour any remaining butter from the pan over the meat. Place in the oven and roast for 40-60 minutes or until a meat thermometer reads 135 degrees (medium rare) in the center of the meat. Take out and let the meat rest 30 minutes before serving, covering loosely with foil. (This is such an important step because the meat will continue to cook while it is resting and keep the meat juicy). Slice across the grain to serve.