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Beef Roasts

Roasting Times and Temperatures for Beef

The roasting chart below gives appropriate temperatures and approximate cooking times in minutes per pound.  Tenderloin is always cooked at high heat and is never served well done; chuck is always cooked slowly and is never served rare.

Roast meat for 15 minutes at 500 degrees; this will sear the meat and help retain its juices.  Turn down the oven to 350 degrees and cook meat for the number of minutes per pound shown for the doneness desired multiplied by the meat's weight.  For example, roasting a 4 lb. Rib eye to be rare would take 15 minutes at 500 degrees, then 1 hour at 350 degrees.  Do not include the 15 minutes at 500 degrees in calculating the cooking time.

Under-cooking can be corrected, over-cooking cannot: all times shown are minimum.  Check doneness before taking the roast from the oven.

ROAST
DONENESS

MIN. PER POUND

Roast at 500 degrees

then 350 degrees

MIN. PER POUND

Roast at 325 degrees only

MIN. PER POUND

Roast at 500 degrees only

Standing Rib

Rare

Medium

Well done

15

20

25

   
Rib Eye

Rare

Medium

Well done

15

20

30

   
Tenderloin

Rare

Medium

   

7

10

Sirloin tip, eye of round

Rare

Medium

8

10

   
Rump

Rare

Medium

12

15

   
Chuck, Top round, Bottom round

Medium

Well done

 

30

35