If you haven’t already, starting tomorrow you are going to be inundated with images of and recipes for turkey (actually, there are a couple great ones coming up here at Bull BBQ), so why not enjoy a little beefiness? This recipe couldn’t be easier to make in the middle of the holiday madness. Red wine, rosemary, and garlic – a classic marinade!
- 2 to 2½ pound tri-tip roast, preferably with a little fat
- 2 cups red wine
- ½ cup red wine vinegar
- 2 Tablespoons finely chopped fresh rosemary
- 2 Tablespoons mined garlic
- 1½ teaspoons kosher salt, plus more for seasoning
- ¾ teaspoon freshly ground black pepper, plus more for seasoning
- Place roast in a large zip lock bag. Stir together the remaining ingredients and add to the bag. Squeeze the excess air from the bag and seal. Marinate in the refrigerator overnight.
- Remove roast from marinade and discard the marinade. Let sit at room temperature for 30 to 60 minutes prior to grilling.
- Set up grill for both direct grilling over medium-high heat and also a zone for indirect heat. Sear meat fat side up until well-marked and a little charred. Turn and repeat on the other side. Move to the indirect area, cover grill and and grill until an instant-read thermometer inserted into the thickest part registers 130 degrees F, about 30 minutes. Tri tips are best served rare or medium; overcooking can dry the meat, leaving it tough and unappetizing.
- Transfer meat to a cutting board and let rest 15 minutes before slicing. Slice into ¼-inch slices on the bias and across the grain. Serve immediately.
Cheers & Happy Grilling!