A roast... tender, tasty and juicy! But how do you make one? Below you'll find great tips on preparing and cooking your roast to perfection. Would you like to try a new roast recipe? Just go back to Consumer News and click on Holiday Roasts for all kinds of delicious roast possibilities!

ROASTING TIMETABLE

When deciding what size roast to buy to satisfy holiday appetites, plan to serve 6 ounces of
cooked beef per person. All cooking times are based on meat removed directly from the refrigerator.
After roast stands 10-15 minutes after removing from oven, final temperature should be
Medium rare: 145ºF --- Medium: 160ºF

Beef Cut

Oven Temp.
(preheated)

Lbs. 

Servings
Per Lb.* 

Approx. Total
Cooking Hours 

Remove Roast from oven when meat temperature reaches:
Eye Round Roast 325 degrees F 2-3 2 Med. rare: 1½ to 1¾ 135º F
Rib Eye Roast
(small end) 		 350 degrees F 4-6 1¾ Med. rare: 1¾ - 2 / Med: 2 - 2½ 135º F / 150º F
6-8 1¾ Med. rare: 2 - 2¼ / Med: 2½ - 2¾ 135º F / 150º F 
Rib Eye Roast
(large end) 		 350 degrees F 4-6 1½ Med. rare: 2 - 2½ / Med: 2½ - 3 135º F / 150º F 
6-8 1½  Med. rare: 2¼ - 2½ / Med: 2½ - 3 135º F / 150º F 
Rib Roast
(chine bone removed)		 350 degrees F 6-8 1¼ Med. rare: 2¼ - 2½ / Med: 2¾ - 3 135º F / 150º F 
8-10 1¼ Med. rare: 2½ - 3 / Med: 3 - 3½ 135º F / 150º F 
Round Tip Roast 325 degrees F 4-6  2 Med. rare: 2½ - 3 / Med: 2½ - 3 140º F / 155º F 
6-8 2 Med. rare: 2½ - 3 / Med:. 3 - 3½ 140º F / 155º F 
Tenderloin Roast 425 degrees F 2-3 2 Med. rare: 35-40 min. / Med:. 45-50 min. 135º F / 150º F 
4-5 2 Med. rare: 50-60 min. / Med:. 60-70 min. 135º F / 150º F 
Tri-Tip Roast 425 degrees F 1½ - 2 2 Med. rare: 30-40 min. / Med:. 40-45 min. 135º F / 150º F 

* 6 oz. cooked, trimmed beef per serving.

STEP 1: Heat oven (see Roasting Timetable for temperature). Place roast, straight from refrigerator, fat side up, on rack in shallow roasting pan. Insert meat thermometer into thickest part, not touching bone or fat.

STEP 2: Season beef before roasting as desired. Do not add water or cover roast. Roast according to Roasting Timetable above.



STEP 3: Remove roast when thermometer registers 135-140°F (medium rare) or 150-155°F (medium). This is 5 to 10°F below final desired doneness. Tent roast loosely with aluminum foil. Let stand 15 minutes.

STEP 4: Roast temperature will continue to rise about 5 to 10°F to final desired doneness and will be easier to carve. Carve across the grain, when possible. Garnish and Enjoy!

 

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Michigan Beef Industry Commission
2145 University Park Drive, suite 300
Okemos, Michigan 48864
(517)347-0911 FAX: (517)347-0919
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