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Roasting
Timetable When deciding what size roast to buy to satisfy holiday
appetites, plan to serve 6 ounces of cooked beef per person. Let roast stand 15 minutes after removing from oven. The final temperature will rise to Medium rare: 145° Medium: 160°F |
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|
Beef Cut |
Oven (preheated) |
lbs. |
Servings Per Lb.* |
Approx. Total Cooking Hours |
Remove roast from oven when meat temp. reaches: |
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|
Eye of Round Roast
|
325°F |
2-3 |
2 |
Medium rare 1 1/2 to 1 3/4 |
135°F |
|
|
Ribeye Roast (small end) |
350°F |
4-6 |
1.75 |
Medium rare 1 3/4 - 2 Medium 2-2 1/2 |
135°F/150°F |
|
|
|
|
6-8 |
1.75 |
Medium rare 2-2 1/4 Medium 2 1/2-2 3/4 |
135°F/150°F |
|
|
|
325°F |
8-10** |
1.75 |
Medium rare 2 1/2-3 1/4 Medium 3-3 3/4 |
135°F/150°F |
|
|
Ribeye Roast (large end) |
350°F |
4-6 |
1.5 |
Medium rare 2-2 1/2 Medium 2 1/2-3 |
135°F/150°F |
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|
|
|
6-8 |
1.5 |
Medium rare 2 1/4-2 1/2 Medium 2 3/4- 3 |
135°F/150°F |
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|
Rib Roast (chine bone removed) |
350°F |
6-8 |
1.25 |
Medium rare 2 1/4-2 1/2 Medium 2 3/4- 3 |
135°F/150°F |
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|
|
|
8-10 |
1.25 |
Medium rare 2 1/2-3 Medium 3-3 1/2 |
135°F/150°F |
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|
Round Tip Roast |
325°F |
4-6 |
2 |
Medium rare 2-2 1/2 Medium 2 1/2-3 |
140°F/155°F |
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|
|
|
6-8 |
2 |
Medium rare 2 1/2-3 Medium 3-3 1/2 |
140°F/155°F |
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|
|
|
8-10** |
2 |
Medium rare 3 1/2-3 3/4 Medium 3 3/4-4 1/2 |
135°F/150°F |
|
|
Top Round Roast |
325°F |
6-8** |
2 |
Medium rare 2 1/2-3 |
135°F/150°F |
|
|
|
|
8-10** |
2 |
Medium rare 3-3 3/4 |
135°F/150°F |
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Tenderloin Roast |
425°F |
2-3 |
2 |
Medium rare 35-40 min. Medium 45-50 min. |
135°F/150°F |
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|
|
|
4-5 |
2 |
Medium rare 50-60 min. Medium 60-70 min. |
135°F/150°F |
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Tri-Tip Roast |
425°F |
1 1/2-2 |
2 |
Medium rare 30-40 min. Medium 40-45 min. |
135°F/150°F |
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* 6 oz. Cooked, trimmed beef
per serving |
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** Tent loosely with aluminum foil halfway through roasting time. |
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