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 |