Beef Roasting Timetable

When deciding what size roast to buy to satisfy holiday appetites, plan to serve 6 ounces of cooked beef per person. All cooking times are based on meat removed directly from the refrigerator. After roast stands 10-15 minutes after removing from oven, final internal temperature should be: Medium rare – 145° F. Medium – 160° F.

Beef Cut

Oven Temp.

(preheated)

Weight of roast in lbs.

Servings

Per Lb.*

Approximate Total

Cooking Hours

Remove Roast from oven when thermometer reaches:

Eye Round Roast

325° F

2-3

Med. Rare: 1-1/2 to 1-3/4 hours

135° F

Rib Eye Roast

boneless

(small end)

350° F

4-6

6-8

1-3/4

Med. Rare: 1-3/4 to 2, Med: 2 to 2-1/2

Med. Rare: 2 to 2-1/4; Med: 2-1/2 to 2-3/4

135° / 150° F

Rib Eye Roast

boneless

(large end)

350° F

4-6

6-8

1-1/2

Med. Rare: 2 to 2-1/2; Med: 2-1/2 to 3

Med. Rare: 2-1/4 to 2-1/2; Med: 2-1/2 to 3

135° / 150° F

Rib Roast (chine bone removed)

350° F

6-8

8-10

1-1/4

Med. Rare: 2-1/4 to 2-1/2; Med: 2-3/4 to 3

Med. Rare: 2-1/2 to 3; Med: 3 to 3-1/2

135° / 150° F

Round Tip Roast

325° F

4-6

6-8

Med. Rare: 2 to 2-1/2; Med: 2-1/2 to 3

Med. Rare: 2-1/2 to 3; Med: 3 to 3-1/2

140° / 155° F

Tenderloin Roast

425° F

2-3

4-5

Med. Rare: 35-40 min.; Med: 45-50 min.

Med. Rare: 50-60 min.; Med: 60-70 min.

135° / 150° F

* 6 ounce cooked, trimmed beef per serving