Update (12/18/19): I’ve updated our tri-tip recipe to use a slow-roasting technique that I find delivers a more tender and flavorful roast. Here’s the updated recipe.
We’ll be hosting Christmas Eve again at our house this year – and we’re handling the just main courses while the rest of the family is bringing salads, side dishes, and desserts!
Last year, we were about to head for Hawaii for another family reunion – and didn’t cook anything! But, this year, we’re back with our favorites again: a combination of honey-baked ham along with our easy Lazy-S easy oven-roasted tri-tips.
We first shared our approach to this Christmas Eve menu back in 2005 – and we’ll be following the same approach this year. The honey-baked ham is basically just a warm up exercise – nothing complicated about preparing it.
For the tri-tips, we’ll have one plain (unmarinated) tri-tip along with a couple of marinated tri-tips. Our favorite local meat market (Bianchini’s Market in Portola Valley) highly recommends their Zinfandel-marinated tri-tips – so we’ll be giving them a try this year. But, the unmarinated version – with just lots of salt and pepper several hours ahead of roasting – is pretty special too!
See the directions here for how we like to prepare the tri-tips (in the morning) and then cook them (in the late afternoon)!
Yum! And, Merry Christmas!
Scott's Kitchen 