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 Home » Beef Recipes & Basics » Beef Basics & Cookery Tips » Beef for the Holidays » Roasting Timetable
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Beef 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 internal temperature should be: Medium rare – 145° F. Medium – 160° F.
|
Beef Cut |
Oven Temp. (preheated) |
Weight of roast in lbs. |
Servings Per Lb.* |
Approximate Total
Cooking Hours |
Remove Roast from oven when thermometer reaches: |
|
Eye Round Roast |
325° F |
2-3 |
4 |
Med. Rare: 1-1/2 to 1-3/4 hours |
135° F |
|
Rib Eye Roast
boneless
(small end) |
350° F |
4-6
6-8 |
3
3 |
Med. Rare: 1-3/4 to 2, Med: 2 to 2-1/2
Med. Rare: 2 to 2-1/4; Med: 2-1/2 to 2-3/4 |
135° F / 150° F
135° F / 150° F |
|
Rib Eye Roast
boneless
(large end) |
350° F
|
4-6
6-8 |
3
3 |
Med. Rare: 2 to 2-1/2; Med: 2-1/2 to 3
Med. Rare: 2-1/4 to 2-1/2; Med: 2-1/2 to 3 |
135° F / 150° F
135° F / 150° F |
|
Rib Roast (chine bone removed) |
350° F |
6-8
8-10 |
2-1/2
2-1/2 |
Med. Rare: 2-1/4 to 2-1/2; Med: 2-3/4 to 3
Med. Rare: 2-1/2 to 3; Med: 3 to 3-1/2 |
135° F / 150° F
135° F / 150° F |
|
Round Tip Roast |
325° F |
4-6
6-8 |
4
4 |
Med. Rare: 2 to 2-1/2; Med: 2-1/2 to 3
Med. Rare: 2-1/2 to 3; Med: 3 to 3-1/2 |
140° F / 155° F
140° F / 155° F |
|
Tenderloin Roast (well-trimmed) |
425° F |
2-3
4-5 |
4
4 |
Med. Rare: 35-40 min.; Med: 45-50 min.
Med. Rare: 50-60 min.; Med: 60-70 min. |
135° F / 150° F
135° F / 150° F
|
|
Tri-Tip Roast |
425° F |
1-1/2 to 2 |
4 |
Med. Rare:30-40 min.;
Med.:40-45 min. |
135° F / 150° F |
|
Round Tip Roast
|
325° F |
3-4
4-6
6-8 |
4
4
4 |
Med. Rare: 1-3/4 to 2;
Med.:2-1/4 to 2-1/2
Med. Rare: 2 to 2-1/2;
Med.: 2-1/2 to 3
Med. Rare: 2-1/2 to 3;
Med.:3 to 3-1/2 |
140° F / 155° F
140° F / 155° F
140° F / 155° F
|
|
Round Sirloin Tip Center Roast |
325° F |
2 to 2-1/2 |
4 |
Med. Rare:1-1/4 to 1-1/2 |
140° F |
|
Rump Roast |
325° F |
3 to 4 |
3 to 4 |
Med. Rare:1-1/2 to 2 |
135° F |
|
Bottom Round Roast |
325° F |
3 to 4 |
3 to 4 |
Med. Rare:1-1/2 to 2 |
135° F |
|
Eye Round Roast |
325° F |
2 to 3 |
3 to 4 |
Med. Rare:1-1/2 to 1-3/4 |
135° F |
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Ground Beef, meatloaf |
350° F |
8X4-inch
1-1/2 pounds |
4 |
Med.: 1-1/4 hours |
160° F |
* 3 ounce cooked, trimmed beef per serving
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