Beef Roasting Timetable
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An average portion of beef per person is 6-8 ounces. Remove from oven when recommended meat temperature is achieved. Let roast stand 15 minutes after removing from oven. Final temperature will rise about 10 degrees after removing.
| Cut | Oven Temperature | Pounds | Cooking Time(hrs) | Internal Temperature |
|---|---|---|---|---|
| Eye Round Roast | 325°F | 2-3 | Medium Rare: 1 1/2-1 3/4 | 135°F |
| Ribeye Roast (small end) | 350°F | 4-6 | Medium Rare: 1 3/4-2 Medium: 2-2 1/2 |
135°F 150°F |
| Ribeye Roast (small end) | 350°F | 6-8 | Medium Rare: 2 1/4-2 1/2 Medium: 2 3/4-3 |
135°F 150°F |
| Ribeye Roast (large end) | 350°F | 4-6 | Medium Rare: 2-2 1/2 Medium: 2 1/2-3 |
135°F 150°F |
| Ribeye Roast (large end) | 350°F | 6-8 | Medium Rare: 2 1/4-2 1/2 Medium: 2 3/4-3 |
135°F 150°F |
| Bone-in Rib Roast | 350°F | 6-8 | Medium Rare: 2 1/4-2 1/2 Medium: 2 1/2-3 |
135°F 150°F |
| Bone-in Rib Roast | 350°F | 8-10 | Medium Rare: 2 1/2-3 Medium: 3-3 1/2 |
135°F 150°F |
| Top Round Roast | 325°F | 6-8 | Medium Rare: 2 1/2-3 | 135°F |
| Tri Tip Roast | 425°F | 2-3 | Medium Rare: 3/4-1 | 135°F |
| Tenderloin Roast | 425°F | 2-3 | Medium Rare: 1/2-3/4 Medium: 3/4-1 |
135°F 150°F |
| Tenderloin Roast | 425°F | 4-5 | Medium Rare: 3/4-1 Medium: 1-1 1/4 |
135°F 150°F |
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