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