[CnD] 3 Easy Steps to Roasting Beef

Marilyn Pennington m51pennington at gmail.com
Wed Apr 10 12:32:08 EDT 2019


3 Easy Steps to Roasting Beef

 

1. Heat oven to temperature specified in chart.

 

2. Place roast (straight from refrigerator), fat side up, on rack in 

shallow roasting pan. Season roast as desired. Insert ovenproof meat 

thermometer so tip is centered in thickest part of roast, not resting 

in fat or touching bone. Do not add water. Do not cover.

 

3. Roast according to chart. Transfer roast to carving board; tent 

loosely with aluminum foil. Let roast stand 15 - 20 minutes. 

(Temperature will continue to rise 5? to 10?F to reach desired 

doneness and roast will be easier to carve.)

 

ROASTING GUIDELINES

 

BEEF CUT

 

OVEN TEMPERATURE (preheated)

 

WEIGHT (pounds) Approximate

 

TOTAL COOKING TIME

 

(based on meat removed directly from refrigerator)

 

REMOVE ROAST FROM OVEN WHEN INTERNAL TEMPERATURE REACHES

 

Ribeye Roast, small end

 

350?F

 

3 to 4

 

Medium rare: 1-1/2 to 3/4 hours

 

135?F

 

Medium: 1-3/4 to 2 hours

 

150?F

 

4 to 6

 

Medium rare: 1-3/4 to 2 hours

 

135?F

 

Medium: 2 to 2-1/2 hours

 

150?F

 

6 to 8

 

Medium rare: 2 to 2-1/4 hours

 

135?F

 

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

 

150?F

 

Ribeye Roast, large end

 

350?F

 

3 to 4

 

Medium rare: 1-3/4 to 2-1/4 hours

 

135?F

 

Medium: 2 to 2-1/2 hours

 

150?F

 

4 to 6

 

Medium rare: 2 to 2-1/2 hours

 

135?F

 

Medium: 2-1/2 to 3 hours

 

150?F

 

6 to 8

 

Medium rare:  2-1/4 to 2-1/2 hours

 

135?F

 

Medium : 2-3/4 to 3 hours

 

150?F

 

Rib Roast

 

350?F

 

4 to 6

 

Medium rare: 1-3/4 to 2-1/4 hours

 

135?F

 

(chine bone removed)

 

(2 ribs)

 

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

 

150?F

 

6 to 8

 

Medium rare: 2-1/4 to 2-1/2 hours

 

135?F

 

(2 to 4 ribs)

 

Medium: 2-3/4 hours to 3 hours

 

150?F

 

8 to 10

 

Medium rare: 2-1/2 to 3 hours

 

135?F

 

(4 to 5 ribs)

 

Medium: 3 to 3-1/2 hours

 

150?F

 

Tenderloin Roast

 

425?F

 

2 to 3

 

Medium rare: 35 to 40 minutes

 

135?F

 

(center-cut)

 

Medium: 45 to 50 minutes

 

150?F

 

4 to 5

 

Medium rare: 50 to 60 minutes

 

135?F

 

(whole)

 

Medium: 60 to 70 minutes

 

150?F

 

Tri-Tip Roast

 

425?F

 

1-1/2 to 2

 

Medium rare: 30 to 40 minutes

 

135?F

 

Medium: 40 to 45 minutes

 

150?F

 

Round Tip Roast

 

325?F

 

3 to 4

 

Medium rare: 1-3/4 to 2 hours

 

140?F

 

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

 

155?F

 

4 to 6

 

Medium rare: 2 to 2-1/2 hours

 

140?F

 

Medium: 2-1/2 to 3 hours

 

155?F

 

6 to 8

 

Medium rare: 2-1/2  to 3 hours

 

140?F

 

Medium: 3 to 3-1/2 hours

 

155?F

 

Rump Roast

 

325?F

 

3 to 4

 

Medium rare: 1-1/2 to 2 hours

 

135?F

 

Bottom Round Roast

 

325?F

 

3 to 4

 

Medium rare: 1-1/2 to 2 hours

 

135?F

 

Eye Round Roast

 

325?F

 

2 to 3

 

Medium rare: 1-1/2 to 1-3/4 hours

 

135?F

 

Meatloaf

 

Cook to 160?F (medium)

 

350?F

 

1-1/2

 

(8 x 4 inch loaf)

 

Medium: 1-1/4 hours

 

160?F

 

Medium rare doneness = 145?F final meat temperature

after 15 to 20 minutes standing time.

 

Medium doneness = 160?F final meat temperature

after 15 to 20 minutes standing time.  

 



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