| Roasting Guidelines |
Beef Cut |
Oven Temp.
(preheated) |
Weight |
Apprx. Total
Cooking Time |
Done when
int. temp. is |
Ribeye Roast(small end) |
350�F |
3 to 4 lbs
4 to 6 lbs
6 to 8 lbs
|
Medium rare:
1-1/2 to 1-3/4 hrs.
Medium:
1-3/4 to 2 hrs.
Medium rare:
1-3/4 to 2 hrs.
Medium:
2 to 2-1/2 hrs.
Medium rare:
2 to 2-1/4 hrs.
Medium:
2-1/2 to 2-3/4 hrs.
|
135�F
150�F
135�F
150�F
135�F
150�F
|
Rib Roast(chine bone removed) |
350�F |
4 to 6 lbs
(2 ribs)
6 to 8 lbs
(2 to 4 ribs)
8 to 10 lbs
(4 to 5 ribs)
|
Medium rare:
1-3/4 to 2-1/4 hrs.
Medium:
2-1/4 to 2-3/4 hrs.
Medium rare:
2-1/4 to 2-1/2 hrs.
Medium:
2-3/4 to 3 hrs.
Medium rare:
2-1/2 to 3 hrs.
Medium:
3 to 3-1/2 hrs.
|
135�F
150�F
135�F
150�F
135�F
150�F
|
Tenderloin Roast |
425�F |
2 to 3 lbs
(center-cut)
4 to 5 lbs
(whole)
|
Medium rare:
35 to 40 min.
Medium:
45 to 50 min.
Medium rare:
50 to 60 min.
Medium:
60 to 70 min.
|
135�F
150�F
135�F
150�F |
Tri-Tip Roast(bottom sirloin) |
425�F |
1-1/2 to 2 lbs |
Medium rare:
30 to 40 min.
Medium:
40 to 45 min.
|
135�F
150�F
|
Round Tip Roast |
325�F |
3 to 4 lbs
4 to 6 lbs
6 to 8 lbs
|
Medium rare:
1-3/4 to 2 hrs.
Medium:
2-1/4 to 2-1/2 hrs.
Medium rare:
2 to 2-1/2 hrs.
Medium:
2-1/2 to 3 hrs.
Medium rare:
2-1/2 to 3 hrs.
Medium:
3 to 3-1/2 hrs.
|
140�F
155�F
140�F
155�F
140�F
155�F
|
Eye Round Roast |
325�F |
2 to 3 lbs |
Medium rare:
1-1/2 to 1-3/4 hrs. |
135�F |
MeatloafUSDA/FSIS recommends cooking ground beef to medium (160�F) doneness, until not pink in center. |
350�F |
8 x 4 inches
1-1/2 lbs |
Medium:
1-1/4 hrs. |
160�F |
- Medium rare doneness = 145�F final meat temperature after 15 to 20 min. standing time.
- Medium doneness = 160�F final meat temperature after 15 to 20 min. standing time.
- All cooking times are based on beef removed directly from refrigerator.
|