Roast Beef Cooking Times
Timetable And Tips
Here’s a handy kitchen chart outlining how long to cook roast
beef. Oven temperature and cooking times can fluctuate depending on the cut and
size of the beef so it’s nice to have a quick guide to refer to. Don’t miss the
tips underneath the chart!
These cooking times are based on roasts chilled at refrigerator
temperature, if the roast has been sitting at room temperature before being
placed in the oven, time will need to be lowered/adjusted.
|
Cut Of Beef
|
Oven Temp.
|
Weight
(in lbs.)
|
Time: Minutes
(per pound)
|
|
Rib Roast
(chine bone removed)
|
350°F
|
4-6 lbs
|
Medium-Rare: 22-26 min.
Medium: 28-34 min.
Medium-Well: 34-36 min.
|
|
Rib Eye Roast
|
350°F
|
4-6 lbs
|
Medium-Rare: 20-22 min.
Medium: 20-24 min.
Medium-Well: 22-24 min.
|
|
Eye Round Roast
|
325°F
|
2-3 lbs
|
Medium-Rare: 35-45 min.
Medium: 45-53 min.
Medium-Well: 45-60 min.
|
|
Round Tip Roast
|
325°F
|
3-4 lbs
|
Medium-Rare: 30-35 min.
Medium: 38-45 min.
Medium-Well: 45-48 min.
|
|
Sirloin Tip Roast
|
325°F
|
3-4 lbs
|
Medium-Rare: 35-37 min.
Medium: 37-39 min.
Medium-Well: 38-40 min.
|
|
Rolled Rump Roast
|
325°F
|
4-6 lbs
|
Medium-Rare: 25-27 min.
Medium: 27-29 min.
Medium-Well: 28-30 min.
|
|
Tenderloin Roast
(whole)
|
425°F
|
4-6 lbs
|
Medium-Rare: 50-60 min. total
Medium: 60-70 min. total
Medium-Well:
|
|
Tenderloin Roast
(center cut)
|
425°F
|
4-6 lbs
|
Medium-Rare: 35-40 min. total
Medium: 40-50 min. total
Medium-Well:
|
Internal Temperatures
|
Rare
|
Medium-Rare
|
Medium
|
Medium-Well
|
Well-Done
|
|
140°F
|
145°F
|
160°F
|
165°F
|
170°F
|
These are just general guidelines, if you have a recipe advising
a different
temperature and length of time to cook the roast, follow the
recipe.
Preheat oven to
correct temperature before placing roast in oven.
Remove roast from
oven when the internal temperature is about 10°F lower than what you want and
allow the roast to sit for about 15 minutes before carving. This will make the
roast juicier, the internal temperature will still rise as the roast is sitting
on the counter.
To measure internal
temperature, insert a meat thermometer in the thickest part of the roast
(without touching the bone, if any).
For best results,
roast meat on a rack inside a shallow pan, uncovered. This will roast the meat
evenly and keep the meat out of any juices as it cooks.
Cook roast with the
fat side up, this will baste the meat as it cooks.
Taken from www.tipnut.com