BEEF Roasting Guides
Cut of Meat
Weight in Pounds
Roasting Time
Remove from Oven When Internal Temperature Reaches
Rib Eye Roast
(boneless)
Roast at 350°F
Let stand 10 to 15 minutes.
3 to 4
4 to 6
6 to 8
1 1/2 to 2
1 3/4 to 2
2 to 2 1/2
2 to 2 1/4
2 1/2 to 2 3/4
135°F medium-rare
150°F medium
135°F medium-rare
150°F medium
135°F medium-rare
150°F medium
Rib Roast
(bone-in)
Let stand 15 to 20 minutes.
4 to 6
(2 ribs)
6 to 8
(2 to 4 ribs)
8 to 10
(4 to 5 ribs)
1 1/2 to 2
1 3/4 to 2
2 to 2 1/2
2 to 2 1/4
2 1/2 to 2 3/4
135°F medium-rare
150°F medium
135°F medium-rare
150°F medium
135°F medium-rare
150°F medium
Tenderloin Roast
Roast at 425°F.
Let stand 10 to 15 minutes.
2 to 3
4 to 5
35 to 40 minutes
45 to 50 minutes
50 to 60 minutes
60 to 70 minutes
135°F medium-rare
150°F medium
135°F medium-rare
150°F medium
Tri-Tip Roast
Roast at 425°F
Let stand 10 to 15 minutes.
1 1/2 to 2
30 to 40 minutes
40 to 45 minutes
135°F medium-rare
150°F medium
Round Tip Roast
Roast at 325°F
Let stand 10 to 15 minutes.
3 to 4
4 to 6
6 to 8
1 3/4 to 2
2 1/4 to 2 1/2
2 to 2 1/2
2 1/2 to 3
2 1/2 to 3
3 to 3 1/2
140°F medium-rare
155°F medium
140°F medium-rare
155°F medium
140°F medium-rare
155°F medium
Rump Roast
Roast at 325°F
Let stand 15 to 20 minutes.
2 to 4
135°
135°F medium-rare
Bottom Round Roast
Roast at 325°F
Let stand 15 to 20 minutes.
3 to 4
1 1/2 to 2
135°F medium-rare
Eye of Round Roast
Roast at 325°F
Let stand 15 to 20 minutes.
2 to 3
1 1/2 to 1 3/4
135°F medium-rare
Brisket, Fresh
Bake at 325°F
Let stand 10 to 15 minutes.
2 1/2 to 4
2 1/2 to 3
(must be cooked with liquid to partially cover)
170° well done
Brisket, Corned
Bake at 325°F
Let stand 10 to 15 minutes.
2 1/2 to 3 1/2
3 1/2 to 4 1/2
Follow Package Directions
170° well done