| Oven Roasts |
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| 1. |
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Heat oven to temperature on chart. Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so that tip is centered in thickest part of roast. Do not add water or cover. |
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| 2. |
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Roast according to chart. Remove when meat thermometer registers 135°F to 140°F for medium-rare, 150°F to 155°F for medium. Let roast stand 15 minutes. Temperature will continue to rise 5°F to 15°F to reach desired doneness. This will make carving easier. |
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| BEEF CUT |
OVEN TEMP.
(preheated) |
WEIGHT
(pounds) |
TOTAL COOKING TIME |
| Tri-Tip Roast |
425°F |
1 1/2 to 2 |
Medium-rare:
Medium: |
30 to 40 mins.
40-45 mins. |
| Eye Round Roast |
325°F |
2 to 3 |
Medium-rare: |
1 1/2 to 1 3/4 hours |
| Round Tip Roast |
325°F |
3 to 4 |
Medium-rare:
Medium: |
1 3/4 to 2 hours
1/4 to 2 1/2 |
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4 to 6 |
Medium-rare:
Medium: |
2 to 2 1/2 hours
2 1/2 to 3 hours |
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6 to 8 |
Medium-rare:
Medium: |
2 1/2 to 3 hours
3 to 3 1/2 hours |
| Tenderloin Roast |
425°F |
2 to 3
(center cut) |
Medium-rare:
Medium: |
35 to 40 minutes
45 to 50 minutes |
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Medium-rare:
Medium: |
50 to 60 minutes
60 to 70 minutes |
| Standing Rib Roast |
350°F |
4 to 6(to ribs) |
Medium-rare:
Medium: |
1 3/4 to 2 1/4 hours
2 1/4 to 2 3/4 hours |
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6 to 8
(2 to 4 ribs) |
Medium-rare:
Medium: |
2 1/4 to 2 1/2 hours
2 3/4 to 3 hours |
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8 to 10
(4 to 5 ribs) |
Medium-rare:
Medium: |
2 1/2 to 3 hours
3 to 3 1/2 hours |
| Rib-eye Roast, Boneless, Small End |
425°F |
3 to 4 |
Medium-rare:
Medium: |
1 1/2 to 1 3/4 hours
1-3/4 to 2 hours |
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4 to 6 |
Medium-rare:
Medium: |
1 3/4 to 2 hours
2 to 2 1/2 hours |
| Rib-eye Roast, Boneless, Large End |
425°F |
3 to 4 |
Medium-rare:
Medium: |
1 3/4 to 2 1/4 hours
1 3/4 to 2 hours |
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4 to 6 |
Medium-rare:
Medium: |
1 3/4 to 2 hours
2 to 2 1/2 hours |
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6 to 8 |
Medium-rare:
Medium: |
2 1/4 to 2 1/2 hours
2 1/2 to 3 hours | All cooking times are approximate and are based on removing beef directly from refrigerator.
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