|
ROASTING GUIDELINES |
|
BEEF CUT |
OVEN TEMPERATURE
(preheated) |
WEIGHT
(pounds) |
Approximate
TOTAL COOKING TIME
(based on meat removed directly from refrigerator) |
REMOVE ROAST FROM OVEN WHEN INTERNAL TEMPERATURE
REACHES |
|
Ribeye Roast, small end |
350°F |
3 to 4 |
Medium rare: 1-1/2 to 3/4 hours |
135°F |
|
|
|
Medium: 1-3/4 to 2 hours |
150°F |
|
|
4 to 6 |
Medium rare: 1-3/4 to 2 hours |
135°F |
|
|
|
Medium: 2 to 2-1/2 hours |
150°F |
|
|
6 to 8 |
Medium rare: 2 to 2-1/4 hours |
135°F |
|
|
|
|
Medium: 2-1/2 hours to 2-3/4 hours |
150°F |
|
Ribeye Roast, large end |
350°F |
3 to 4 |
Medium rare: 1-3/4 to 2-1/4 hours |
135°F |
|
|
|
|
Medium: 2 to 2-1/2 hours |
150°F |
|
|
|
4 to 6 |
Medium rare: 2 to 2-1/2 hours |
135°F |
|
|
|
|
Medium: 2-1/2 to 3 hours |
150°F |
|
|
|
6 to 8 |
Medium rare: 2-1/4 to 2-1/2 hours |
135°F |
|
|
|
|
Medium : 2-3/4 to 3 hours |
150°F |
|
Rib Roast |
350°F |
4 to 6 |
Medium rare: 1-3/4 to 2-1/4 hours |
135°F |
|
(chine bone removed) |
|
(2 ribs) |
Medium: 2-1/4 to 2-3/4 hours |
150°F |
|
|
|
6 to 8 |
Medium rare: 2-1/4 to 2-1/2 hours |
135°F |
|
|
|
(2 to 4 ribs) |
Medium: 2-3/4 hours to 3 hours |
150°F |
|
|
|
8 to 10 |
Medium rare: 2-1/2 to 3 hours |
135°F |
|
|
|
(4 to 5 ribs) |
Medium: 3 to 3-1/2 hours |
150°F |
|
Tenderloin Roast |
425°F |
2 to 3 |
Medium rare: 35 to 40 minutes |
135°F |
|
|
|
(center-cut) |
Medium: 45 to 50 minutes |
150°F |
|
|
|
4 to 5 |
Medium rare: 50 to 60 minutes |
135°F |
|
|
|
(whole) |
Medium: 60 to 70 minutes |
150°F |
|
Tri-Tip Roast |
425°F |
1-1/2 to 2 |
Medium rare: 30 to 40 minutes |
135°F |
|
|
|
|
Medium: 40 to 45 minutes |
150°F |
|
Round Tip Roast |
325°F |
3 to 4 |
Medium rare: 1-3/4 to 2 hours |
140°F |
|
|
|
|
Medium: 2-1/4 to 2-1/2 hours |
155°F |
|
|
|
4 to 6 |
Medium rare: 2 to 2-1/2 hours |
140°F |
|
|
|
|
Medium: 2-1/2 to 3 hours |
155°F |
|
|
|
6 to 8 |
Medium rare: 2-1/2 to 3 hours |
140°F |
|
|
|
|
Medium: 3 to 3-1/2 hours |
155°F |
|
Rump Roast |
325°F |
3 to 4 |
Medium rare: 1-1/2 to 2 hours |
135°F |
|
Bottom Round Roast |
325°F |
3 to 4 |
Medium rare: 1-1/2 to 2 hours |
135°F |
|
Eye Round Roast |
325°F |
2 to 3 |
Medium rare: 1-1/2 to 1-3/4 hours |
135°F |
|
Meatloaf
Cook to 160°F (medium)
|
350°F |
1-1/2
(8 x 4 inch loaf) |
Medium: 1-1/4 hours |
160°F |