Burgundy Pepper Tri Tip

Step 1

Prep your ingredients for the marinade: Pinot Noir wine, olive oil, soy sauce, molasses, four cloves of fresh garlic that are minced, dried oregano and a black pepper mill to cover the meat.

Step 2

Tri-Tip roasts will be sold untrimmed, with the fat on. If you work with a butcher you can ask them to trim most of the fat off for you.

Step 3

With most of the fat removed from the surface, we're allowing the meat to be properly tenderized and flavored by the marinade. There will be enough fat ribboned on the inside and slightly left on the outside, to give the right amount of juiciness and perfect bite.

Step 4

When your roast is trimmed and ready, liberally cover with fresh-cracked black pepper.

Step 5

Place the roast in a sealable bag.

Step 6

Inside the bag, or in a separate bowl, mix all of the ingredients provided (except for the pepper): wine, olive oil, molasses, soy sauce, garlic, oregano.

Step 7

Pour all of the marinade into the bag with the roast.

Step 8

Try to remove most all of the air from the bag and allow the meat to be fully covered in the marinade. Chill in the refrigerator for about 24 hours.

Step 9

Baking-time will be about 12 minutes per pound. For the size roast we are using, that means that you'll be baking for about an hour.

Step 10

Place your roast in either an uncovered dutch oven, or baking pan. Pre-heat your oven to 450 degrees Fahrenheit/232 Celsius. After the oven has come to this heat, put the roast in the oven. Then change the temperature to 350 degrees Fahrenheit/176 Celsius. Set a timer for 30 minutes.

Step 11

After 30 minutes, you'll want to use a thermometer to check the internal temperature and see where you are at in the baking-process.

Step 12

For the perfect-finish, the goal is to get your internal temperature to 135-140 degrees. Once you hit that temperature, take it out of the oven and set it aside to allow it to cool and rest.

Step 13

After 10 minutes of rest-time, you can slice into the Tri-Tip and serve!

Step 14

Serve as-is, chop to top a salad with citrus vinaigrette, or make sandwiches using toasted Brioche buns and pair with your favorite barbecue sauce.

Step 15

For more details, and how I put this together, please see the YouTube video with this recipe.