3 Easy Steps to Roasting Beef
1. Heat oven to temperature specified in chart. 2. Place roast (straight from refrigerator), fat side up, on rack in shallow roasting pan. Season roast as desired. Insert ovenproof meat thermometer so tip is centered in thickest part of roast, not resting in fat or touching bone. Do not add water. Do not cover. 3. Roast according to chart. Transfer roast to carving board; tent loosely with aluminum foil. Let roast stand 15 - 20 minutes. (Temperature will continue to rise 5? to 10?F to reach desired doneness and roast will be easier to carve.) ROASTING GUIDELINES BEEF CUT OVEN TEMPERATURE (preheated) WEIGHT (pounds) Approximate TOTAL COOKING TIME (based on meat removed directly from refrigerator) REMOVE ROAST FROM OVEN WHEN INTERNAL TEMPERATURE REACHES Ribeye Roast, small end 350?F 3 to 4 Medium rare: 1-1/2 to 3/4 hours 135?F Medium: 1-3/4 to 2 hours 150?F 4 to 6 Medium rare: 1-3/4 to 2 hours 135?F Medium: 2 to 2-1/2 hours 150?F 6 to 8 Medium rare: 2 to 2-1/4 hours 135?F Medium: 2-1/2 hours to 2-3/4 hours 150?F Ribeye Roast, large end 350?F 3 to 4 Medium rare: 1-3/4 to 2-1/4 hours 135?F Medium: 2 to 2-1/2 hours 150?F 4 to 6 Medium rare: 2 to 2-1/2 hours 135?F Medium: 2-1/2 to 3 hours 150?F 6 to 8 Medium rare: 2-1/4 to 2-1/2 hours 135?F Medium : 2-3/4 to 3 hours 150?F Rib Roast 350?F 4 to 6 Medium rare: 1-3/4 to 2-1/4 hours 135?F (chine bone removed) (2 ribs) Medium: 2-1/4 to 2-3/4 hours 150?F 6 to 8 Medium rare: 2-1/4 to 2-1/2 hours 135?F (2 to 4 ribs) Medium: 2-3/4 hours to 3 hours 150?F 8 to 10 Medium rare: 2-1/2 to 3 hours 135?F (4 to 5 ribs) Medium: 3 to 3-1/2 hours 150?F Tenderloin Roast 425?F 2 to 3 Medium rare: 35 to 40 minutes 135?F (center-cut) Medium: 45 to 50 minutes 150?F 4 to 5 Medium rare: 50 to 60 minutes 135?F (whole) Medium: 60 to 70 minutes 150?F Tri-Tip Roast 425?F 1-1/2 to 2 Medium rare: 30 to 40 minutes 135?F Medium: 40 to 45 minutes 150?F Round Tip Roast 325?F 3 to 4 Medium rare: 1-3/4 to 2 hours 140?F Medium: 2-1/4 to 2-1/2 hours 155?F 4 to 6 Medium rare: 2 to 2-1/2 hours 140?F Medium: 2-1/2 to 3 hours 155?F 6 to 8 Medium rare: 2-1/2 to 3 hours 140?F Medium: 3 to 3-1/2 hours 155?F Rump Roast 325?F 3 to 4 Medium rare: 1-1/2 to 2 hours 135?F Bottom Round Roast 325?F 3 to 4 Medium rare: 1-1/2 to 2 hours 135?F Eye Round Roast 325?F 2 to 3 Medium rare: 1-1/2 to 1-3/4 hours 135?F Meatloaf Cook to 160?F (medium) 350?F 1-1/2 (8 x 4 inch loaf) Medium: 1-1/4 hours 160?F Medium rare doneness = 145?F final meat temperature after 15 to 20 minutes standing time. Medium doneness = 160?F final meat temperature after 15 to 20 minutes standing time. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
