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