Woe is me!!!!!!!! I need a sirloin tip roast recipe!!!

bdavidson

I bought 4 racks of baby backs at Costco on Wednesday which was the sell-by date on the package. I kept them all refrigerated until this evening when I went to remove the membrane and apply the rub for tomorrow's Christmas dinner. UGHHHHHHHH!! 2 of the racks were BAD...really bad. The other two are ok.
Anyway, I'm down to only half the number of ribs I need, and I expect nothing to be open tomorrow morning to rescue the dinner. I went snooping through the freezer and pulled out a sirloin tip roast which I am planning to use as a supplement tomorrow. [p]Any thoughts on a quick recipe I could use for it?

mollyshark

bdavidson,[p]You got me before coffee![p]I just did one. It's a touchy cut. I didn't have time for marinade or brine or anything, so coated it heavily with some dizzy pig and poked garlic slivers all over it. Did a fairly hot sear (about 600) and then stuck it on a rack over a pan of beer at about 350. Do NOT let it get over like 130 internal. It sounds raw-ish, but for some reason on these, 130 comes out rare. 140 is almost done, and mine, at 145, was virtually no pink![p]Slice it THIN THIN THIN because it is tasty, but chewy. [p]Another option is to do it like a potroast inside. Definitely comes out more tender, but a totally different flavor (more..well, pot roast like!). [p]One other option if you have it around that is kind of a cross between the two. Coat it with a pack of french onion soup (dry stuff), slice an onion on top of it (looks nice), and wrap it up in foil. Stick it on the rack over a plate setter at 325 ish until you can poke it nicely. It's one of those emergency recipes that happens to work in an egg or an oven.[p]NOW can I have some coffee?[p]mShark

bdavidson

mollyShark,
have a cup on me!