Cooking Roasts
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 click here for all kinds of delicious roast possibilities!
Roasting Timetable
When deciding what size roast to buy to satisfy any appetite,
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: 145° F --- Medium: 160° F
|
Beef Cut
|
Oven Temp.
(preheated)
|
Weight
|
Approx. Total
Cooking Time
MR=medium rare,
M=medium
|
Remove when internal temp. reaches:
|
Ribeye Roast
small end |
350°F |
3 to 4 lbs |
MR: 1-1/2 to 1-3/4 hrs
M: 1-3/4 to 2 hrs |
135°F
150°F |
| 4 to 6 lbs |
MR: 1-3/4 to 2 hours
M: 2 to 2-1/2 hours |
135°F
150°F |
| 6 to 8 lbs |
MR: 2 to 2-1/4 hrs
M: 2-1/2 to 2-3/4 hrs |
135°F
150°F |
Ribeye Roast
large end |
350°F |
3 to 4 lbs |
MR: 1-3/4 to 2-1/4 hours
M: 2 to 2-1/2 hours |
135°F
150°F |
| 4 to 6 lbs |
MR: 2 to 2-1/2 hours
M: 2-1/2 to 3 hours |
135°F
150°F |
| 6 to 8 lbs |
MR: 2-1/4 to 2-1/2 hours
M: 2-1/2 to 3 hours
|
135°F
150°F |
Rib Roast
(chine bone removed) |
350°F |
4 to 6 lbs
(2 ribs) |
MR: 1-1/2 to 1-3/4 hrs
M: 1-3/4 to 2 hrs |
135°F
150°F |
6 to 8 lbs
(2 to 4 ribs) |
MR: 1-3/4 to 2 hours
M: 2 to 2-1/2 hours |
135°F
150°F |
8 to 10 lbs
(4 to 5 ribs) |
MR: 2 to 2-1/4 hrs
M: 2-1/2 to 2-3/4 hrs |
135°F
150°F |
Shoulder Tender
Petite Roast |
425°F |
Varies |
MR: 20 to 25 minutes |
145°F |
| Tenderloin Roast |
425°F |
2 to 3 lbs
(center-cut) |
MR: 50 to 60 minutes
M: 60 to 70 minutes |
135°F
150°F |
4 to 5lbs
(whole) |
MR: 50 to 60 minutes
M: 60 to 70 minutes |
135°F
150°F |
Tri-Tip Roast
(bottom sirloin) |
425°F |
1-1/2 to 2 lbs |
MR: 30 to 40 minutes
M: 40 to 45 minutes |
135°F
150°F |
| Round Tip Roast |
325°F |
3 to 4 lbs |
MR: 1-3/4 to 2 hours
M: 2-1/4 to 2-1/2 hours |
140°F
155°F |
| 4 to 6 lbs |
MR: 2 to 2-1/2 hours
M: 2-1/2 to 3 hours |
140°F
155°F |
| 6 to 8 lbs |
MR: 2-1/2 to 3 hours
M: 3 to 3-1/2 hours
|
140°F
155°F |
Round (Sirloin) Tip
Center Roast |
325°F |
2 to 2-1/2 lbs |
MR: 1-1/4 to 1-1/2 hours 135°F |
135°F |
| Eye Round Roast |
325°F |
2 to 3 lbs |
MR: 1-1/2 to 1-3/4 hours 135°F |
135°F |
| Meatloaf |
350°F |
8 x 4 inches, 1-1/2 lbs |
M: 1-1/4 hours 160°F |
135°F |
|
USDA/FSIS recommends cooking ground beef to medium (160°F) doneness, until not pink in center.
|
Medium rare doneness = 145°F final meat temperature after 15 to 20 minutes standing time.
Medium doneness = 160°F final meat temperature after 15 to 20 minutes standing time.
All cooking times are based on beef removed directly from refrigerator. |
Step 1:
Heat oven to temperature specified in roasting timetable.
Step 2:
Place roast (straight from refrigerator) fat side up on rack in shallow roasting
pan. Season roast before cooking, if desired. Insert ovenproof meat
thermometer so tip is centered in thickest part of roast, not resting in fat or
touching bone. Do not add water; do not cover.
Step 3:
Roast according to timetable. Transfer roast to carving board; tent loosely with
aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise
5ºF to 10ºF to reach desired doneness, and roast will be easier to carve.)