How to Roast Beef

There are a variety of roasts to choose in our meat case.  From Round Sirloin Tip Roast to the tenderest Tenderloin Roast, Meat Spot carries a variety of rubs, marinades and accompaniments to make your next dinner even more special.

 Three Easy Steps for Roasting Beef

Step 1: Heat oven to temperature specified in roasting timetable.

Step 2: Place roast (straight from refrigerator) fat side up on rack in shallow roasting pan. Season roast before cooking, if desired. Insert oven proof 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.

Step 3: Roast according to timetable. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise 5ºF to 10ºF to reach desired doneness, and roast will be easier to carve.)

 Guidelines for Roasting Beef

Beef Cut Oven Temp.
(Preheated)
Weight Approx. Total Cooking Time
MR = Medium Rare
M = Medium
Remove when
internal temp.
reaches
Ribeye Roast
(small end)
350°F 3 - 4 lbs. MR: 1½ - 1¾ hours
M:    1¾ - 2 hours
135°F
150°F
4 - 6 lbs. MR:  1¾ - 2 hours
M:    2 - 2½ hours
135°F
150°F
6 - 8 lbs. MR:  2 - 2¼ hours
M:    2½ - 2¾ hours
135°F
150°F
Ribeye Roast
(large end)
350°F 3 - 4 lbs. MR:  1¾ - 2¼ hours
M:    2 - 2½ hours
135°F
150°F
4 - 6 lbs. MR:  2 - 2½ hours
M:    2½ - 3 hours
135°F
150°F
6 - 8 lbs. MR:  2¼ - 2½ hours
M:    2½ - 3 hours
135°F
150°F
Rib Roast
(chine bone removed)
350°F 4 - 6 lbs. (2 ribs) MR:  1¾ - 2¼ hours
M:    2¼ - 2¾ hours
135°F
150°F
6 - 8 lbs. (2-4 ribs) MR:  2¼ - 2½ hours
M:    2¾ - 3 hours
135°F
150°F
8 - 10 lbs. (4-5 ribs) MR:  2½ - 3 hours
M:    3 - 3½ hours
135°F
150°F
Shoulder Tender
Petite Roast
425°F Varies MR: 20 - 25 minutes
M:   20 - 25 minutes
145°F
160°F
Tenderloin Roast 425°F 2 - 3 lbs. (center cut) MR: 35 - 40 minutes
M:   45 - 50 minutes
135°F
150°F
4 - 5 lbs. (whole) MR: 50 - 60 minutes
M:   60 - 70 minutes
135°F
150°F
Tri-Tip Roast
(bottom sirloin)
425°F 1 ½ - 2 lbs. MR: 30 - 40 minutes
M:   40 - 45 minutes
135°F
150°F
Round Tip Roast 325°F 3 - 4 lbs. MR:  1¾ - 2 hours
M:     2¼ - 2½ hours
140°F
155°F
4 - 6 lbs. MR:  2 - 2½ hours
M:     2½ - 3 hours
140°F
155°F
6 - 8 lbs. MR:  2½ - 3 hours
M:     3 - 3½ hours
140°F
155°F
Round Sirloin Tip
Center Roast
325°F 2 - 2½ lbs. MR:  1¼ - 1½ hours 135°F
Eye Round Roast 325°F 2 - 3 lbs. MR: 1½ - 1¾ hours 135°F
Meatloaf 350°F 8 x 4 inches
1 ½ lbs.
M: 1¼ hours 160°F
USDA/FSIS recommends cooking gorund beef to medium (160°F) doneness, until not pink in center.
Medium rare doneness = 145°F final meat temperature after 15 to 20 minutes standing time.
Medium doneness = 160°F final meat tempertaure after 15 to 20 minutes standing time.
All cooking times are based on beef removed directly from the refrigerator.
Always use a meat thermometer to insure food safety.  We are not responsible for typographical errors.