Cooking Beef: Roasting

Roasting involves cooking beef with dry heat for a long time at a lower temperature. This cooking method produces tender cuts and a savory brown finish—ideal for roast beef and rump roast.
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  1. Heat oven to temperature specified in chart.
  2. Place roast, fat side up, on rack in a shallow roasting pan. Season roast with herbs and seasonings, if desired. Insert oven-proof meat thermometer so tip is centered in thickest part of roast, not resting in fat or touching bone. Don't add water or cover.
  3. Roast according to the chart. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. Temperature will continue to rise 5-10°F to desired doneness, and roast will be easier to carve.
Beef Cut Oven Temperature
(preheated)
Weight
(pounds)
Approximate
Total Cooking Time
Remove Roast from Oven When
Internal Temperature Reaches:
CHUCK        
Shoulder Petite Tender Roast
425 °F

8 to 12 ounces
Medium Rare to Medium: 20 to 25 minutes 145°F - 160°F

RIB        
Rib Steak,
small end
350 °F 3 to 4


4 to 6


6 to 8


Medium Rare:
1-1/2 to 1-3/4 hrs

Medium:
1-3/4 to 2 hrs

Medium Rare:
1-3/4 to 2 hrs

Medium:
2 to 2-1/2 hrs

Medium Rare:
2 to 2-1/4 hrs

Medium:
2-1/2 to 2-3/4 hrs
135°F

150°F

135°F

150°F

135°F

150°F

Rib Steak,
large end
350°F 3 to 4


4 to 6


6 to 8


Medium Rare:
1-3/4 to 2-1/4 hrs

Medium:
2 to 2-1/2 hrs

Medium Rare:
2 to 2-1/2 hrs

Medium:
2-1/2 to 3 hrs

Medium Rare:
2-1/4 to 2-1/2 hrs

Medium:
2-3/4 to 3 hrs
135°F

150°F

135°F

150°F

135°F

150°F

Rib Roast, chine bone removed 350 °F 4 to 6
(2 ribs)

6 to 8
(2 ribs)

8 to 10
(2 ribs)

Medium Rare:
1-3/4 to 2-1/4 hrs

Medium:
2-1/4 to 2-3/4 hrs

Medium Rare:
2-1/4 to 2-1/2 hrs

Medium:
2-3/4 to 3 hrs

Medium Rare:
2-1/2 to 3 hrs

Medium:
3 to 3-1/2 hrs
135°F

150°F

135°F

150°F

135°F

150°F

LOIN        
Tenderloin Roast,
well-trimmed
425 °F 2 to 3
(center-cut)

4 to 5
(whole)

Medium Rare:
35 to 40 minutes

Medium:
45 to 50 minutes

Medium Rare:
50 to 60 minutes

Medium:
60 to 70 minutes
135°F

150°F

135°F

150°F
SIRLOIN        
Tri-Tip Roast 425 °F 1-1/2 to 2 Medium Rare:
30 to 40 minutes

Medium:
40 to 45 minutes
135°F

150°F

ROUND        
Round Tip Roast 325 °F 3 to 4


4 to 6


6 to 8


Medium Rare:
1-3/4 to 2 hrs

Medium:
2-1/4 to 2-1/2 hrs

Medium Rare:
2 to 2-1/2 hrs

Medium:
2-1/2 to 3 hrs

Medium Rare:
2-1/2 to 3 hrs

Medium:
3 to 3-1/2 hrs
140°F

155°F

140°F

155°F

140°F

155°F
Round Sirloin
Tip Center Roast
325 °F 2 to 2-1/2 Medium Rare:
1-1/4 to 1-1/2 hrs
140°F
Rump Roast 3 to 4 325 °F Medium Rare:
1-1/2 to 2 hrs
135°F
Bottom Round Roast 325 °F 3 to 4 Medium Rare:
1-1/2 to 2 hrs
135°F
Eye Round Roast 325 °F 2 to 3 Medium Rare:
1-1/2 to 1-3/4 hrs
135°F
OTHER        
Ground Beef
Cook to medium (160°F) doneness.
350 °F 8 x 4-inch
1-1/2 pounds
Medium:
1-1/4 hrs

160°F

 

Beef Cut Servings per .lb (3 oz. cooked)
Boneless Roasts 3 to 4
Bone-in-Roasts 2-1/2

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