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.)
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Guidelines for Roasting Beef |
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| 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 |
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| 6 - 8 lbs. | MR: 2 - 2¼ hours M: 2½ - 2¾ hours |
135°F 150°F |
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| 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 |
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| 6 - 8 lbs. | MR: 2¼ - 2½ hours M: 2½ - 3 hours |
135°F 150°F |
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| 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 |
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| 8 - 10 lbs. (4-5 ribs) | MR: 2½ - 3 hours M: 3 - 3½ hours |
135°F 150°F |
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| 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 |
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| 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 |
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| 6 - 8 lbs. | MR: 2½ - 3 hours M: 3 - 3½ hours |
140°F 155°F |
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| 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. |
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