Wine Country Tri Tip

Pair with our Pair with East Bench Zinfandel

Yield: 4 Servings


  • 1 (2-pound) beef tri-tip roast
  • 5 Cups Zinfandel
  • 1/4 Cup Celery Chopped
  • 1 1/2 Cups Leeks Chopped
  • 3/4 Cups Onions Chopped
  • 3/4 Cups Carrots Chopped
  • 10 Cloves Crushed Garlic
  • 1/2 Bunch Thyme
  • 1/4 Bunch Parsley
  • 2 Bay Leaves
  • 1 Cup Worcestershire
  • 1 Cup Soy Sauce
  • 2 Cups Ridge Olive Oil



  • Sweat the vegetables and herbs over medium heat for 10-15 mintues. Season with fresh cracked pepper.
  • Add red wine and bring to a boil. Reduce by 25%. Remove from heat and cool.
  • Whisk in worcestershire, soy sauce and olive oil. Pour over meat. Marinate for 12-24 hours.

Tri Tip

  • Grill Tri Tips over a hot flame to get nice char and color, then move to the cooler side of the grill.
  • Cook, turning often, until you reach 130 degrees in the thickest part of the steak. Approx 45min.
  • Take off grill, tent with foil and let the meat rest for at least 10 minutes, prior to slicing.


In order to qualify for user related discounts, you must log in before proceeding with checkout. Click the button below to log in and receive these benefits, or close the window to continue.

Log In