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Cooking Beef Roasts |
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| Beef Cut | Oven
Temperature (preheated) |
Weight (pounds) |
Approx. Total Cooking Time (based on meat removed directly from refrigerator) |
Remove roast from oven when internal temperature reaches: |
|
Ribeye Roast,
|
350°F | 3 to 4 | Medium Rare: 1-1/2 to 1-3/4 hours | 135ºF |
| Medium: 1-3/4 to 2 hours | 150ºF | |||
| 4 to 6 | Medium Rare: 1-3/4 to 2 hours | 135ºF | ||
| Medium: 2 to 2-1/2 hours | 150ºF | |||
| 6 to 8 | Medium Rare: 2 to 2-1/4 hours | 135ºF | ||
| Medium: 2-1/2 to 2-3/4 hours | 150ºF | |||
| 325°F | 8* to 10* | Medium Rare: 2-1/2 to 3-1/4 hours | 135ºF | |
| Medium: 3 to 3-3/4 hours | 145ºF | |||
| Ribeye
Roast, large end |
350ºF | 3 to 4 | Medium Rare: 1-3/4 to 2-1/4 hours | 135ºF |
| Medium: 2 to 2-1/2 hours | 150ºF | |||
| 4 to 6 | Medium Rare: 2 to 2-1/2 hours | 135ºF | ||
| Medium: 2-1/2 to 3 hours | 150ºF | |||
| 6 to 8 | Medium Rare: 2-1/4 to 2-1/2 hours | 135ºF | ||
| Medium: 2-3/4 to 3 hours | 150ºF | |||
| Rib
Roast, chine bone removed |
350ºF |
4
to 6 (2 ribs) |
Medium Rare: 1-3/4 to 2-1/4 hours | 135ºF |
| Medium: 2-1/4 to 2-3/4 hours | 150ºF | |||
| 6
to 8 (2 to 4 ribs) |
Medium Rare: 2-1/4 to 2-1/2 hours | 135ºF | ||
| Medium: 2-3/4 to 3 hours | 150ºF | |||
| 8
to 10 (4 to 5 ribs) |
Medium Rare: 2-1/2 to 3 hours | 135ºF | ||
| Medium: 3 to 3-1/2 hours | 150ºF | |||
| Tenderloin
Roast, well trimmed |
425°F | 2
to 3 center cut |
Medium Rare: 35 to 40 minutes | 135ºF |
| Medium: 40 to 50 minutes | 150ºF | |||
| 4
to 5 whole |
Medium Rare: 50 to 60 minutes | 135ºF | ||
| Medium: 60 to 70 minutes | 150ºF | |||
Round Tip Roast, cap off *Tent loosely with aluminum foil halfway through roasting time. |
325ºF | 3 to 4 | Medium Rare: 1-3/4 to 2 hours | 140ºF |
| Medium: 2-1/4 to 2-1/2 hours | 155ºF | |||
| 4 to 6 | Medium Rare: 2 to 2-1/2 hours | 140ºF | ||
| Medium: 2-1/2 to 3 hours | 155ºF | |||
| 6 to 8 | Medium Rare: 2-1/2 to 3 hours | 140ºF | ||
| Medium: 3 to 3-1/2 hours | 155ºF | |||
| 8* to 10* | Medium Rare: 3 to 3-3/4 hours | 135ºF | ||
| Medium: 3-3/4 to 4-1/2 hours | 150ºF | |||
| Top
Round Roast *Tent loosely with aluminum foil halfway through roasting time. |
325ºF | 6* to 8* | Medium Rare: 2-1/2 to 3 hours | 135ºF |
| 8* to 10* | Medium Rare: 3 to 3-3/4 hours | 135ºF | ||
| Eye Round Roast | 325ºF | 2 to 3 | Medium Rare: 1-1/2 to 1-3/4 hours | 135ºF |
| Tri-Tip Roast | 425ºF | 1-1/2 to 2 | Medium Rare: 30 to 40 minutes | 135ºF |
| Medium: 40 to 45 minutes | 150ºF | |||
Medium rare doneness = 145°F final internal
temperature after 15 to 20 minutes standing time
Medium doneness = 160°F final internal temperature after 15 to 20 minutes
standing time