Alexander Valley Cabernet Sauvignon

Main Entree

Grilled Beef Tri-Tip with Cabernet Barbeque Sauce

Grilled Beef Tri-Tip with Cabernet Barbeque Sauce


4 pounds beef tri-tip

For the dry rub:
1/4 cup smoked Spanish paprika
1/3 cup kosher salt
2 tablespoons granulated sugar
2 tablespoons brown sugar
2 tablespoons chile powder
2 tablespoons freshly ground black pepper
1 tablespoon onion powder

For the Cabernet BBQ Sauce:
4 tablespoons butter
1 yellow onion, diced
2 garlic cloves, minced
2 cups ketchup
1 cup Cabernet Sauvignon
1/2 cup apple cider vinegar
1/2 cup brown sugar
1/4 teaspoon coriander seeds
1/2 teaspoon mustard seeds
1/4 teaspoon celery seeds
Salt and fresh ground pepper to taste
1 tablespoon garlic powder


Trim meat of excess silver skin or unwanted fat and set aside. Thoroughly combine spices for dry rub and spread evenly over meat. Place seasoned meat in a large resealable bag or in a covered container. Refrigerate for at least 8 hours (up to two days). Remove meat from refrigerator 1/2 hour prior to cooking. Meanwhile, prepare the sauce. In a large sauce pot, add butter and onion. Saute onion until translucent. Add garlic and saute for 2 minutes. Add ketchup and simmer for 8 minutes. Add remaining ingredients and reduce by half. Remove from heat and carefully puree in blender. Add water, if necessary, to adjust to desired consistency. Season with salt and pepper to taste. Pass mixture through a strainer and cool. Place tri-tip on preheated grill. Once meat has reached desired doneness, remove from heat and baste with barbeque sauce. Allow tri-tip to rest for 20 minutes. Slice meat against the grain. Add more sauce if desired and season to taste. Serve with ciabatta rolls. Serves 8.

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