FryBoy
Washing Up
Mylegsbig said:i want to do it low and slow.
I would do it on the grill, like a thick steak, or at high heat in the oven.
However, in his 1977 treatise, Theory and Practice of Good Cooking, James Beard does suggest one method for low-temperature roasting of a rib roast, which might work with a smaller tri-tip. His method can be summarized as follows:
Leave the meat at room temperature for several hours (I'm not too keen on that). Season it with pepper and rosemary and put it on a rack in a shallow roasting pan (which allows the heat to circulate). Take the roast's internal temperature at the center of the thickest portion.
Heat the oven to 250 degrees Fahrenheit. Roast the meat about 20 minutes per pound without basting. After two hours (that would make this a 6-pound roast), take the temperature again, salt the roast and add a little more pepper.
Continue roasting for another hour. Take the temperature again and calculate the time it will take to reach 120 to 125 degrees Fahrenheit (e.g., if it's going up 10 degrees an hour and is at 110, it will take roughly one more hour). When it gets to 120 to 125, which is medium rare, remove the roast and let it rest for 15 to 20 minutes before carving.
Again, this method is for a much larger piece of meat than what you have. Whether it will work well with a smaller roast is something you'll have to find out. One problem that I anticipate is that because the cooking time will be much shorter for a small roast, the outside of the roast won't be as well-browned as most people would prefer. That contrast between the well-done, deeply browned exterior and the juicy red interior of the roast adds to the overall enjoyment of the meal.Heat the oven to 250 degrees Fahrenheit. Roast the meat about 20 minutes per pound without basting. After two hours (that would make this a 6-pound roast), take the temperature again, salt the roast and add a little more pepper.
Continue roasting for another hour. Take the temperature again and calculate the time it will take to reach 120 to 125 degrees Fahrenheit (e.g., if it's going up 10 degrees an hour and is at 110, it will take roughly one more hour). When it gets to 120 to 125, which is medium rare, remove the roast and let it rest for 15 to 20 minutes before carving.
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