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FOOD: Nutrition, Safety & Cooking

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Roast Beef for Easy Meals

Alice Henneman, MS, RD, UNL Extension in Lancaster County

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Put roast in oven, insert oven thermometer, remove 1 to 3 hours later. EAT. Enjoy any leftovers for 3 to 4 days in such menu items as sandwiches, soups, salads and casseroles. What could be easier?

Following are "Three Easy Steps to Oven Roasting Beef," courtesy of the Nebraska Beef Council at www.nebeef.org

Three Easy Steps To Oven Roasting Beef

  1. Heat oven to temperature specified in roasting timetable below.

  2. Place roast (straight from refrigerator), fat side up, on rack in shallow roasting pan.  Season roast before cooking, 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 timetable.  Transfer roast to carving board; tent loosely with aluminum foil.  Let stand 15 to 20 minutes.  (Internal temperature will continue to rise 5 degrees F to 10 degrees F to reach desired doneness and roast will be easier to carve.)  

NOTE: these guidelines are based on a "medium rare doneness" of 145 degrees F final temperature after 15 to 20 minutes standing time and a "medium doneness" of 160 degrees F after 15 to 20 minutes standing time.

Download a print-friendly copy of these guidelines from the Cattlemen's Beef Board and National Cattleman's Beef Association at http://beefitswhatsfordinner.com/CMDocs/BIWFD/Roasting%20chart_5.12.08_rev%201.pdf

Oven Roasting Guidelines for Beef Roasts

Beef Cut

Oven Temp.
(preheated)

Weight

Approximate Total 
Cooking Time

Remove from oven when internal temp. reaches

Ribeye Roast, small

350 degrees F  

3 to 4 lb  
 
Medium rare:
1-1/2 to 1-3/4 hours
135 degrees F
Medium:
1-3/4 to 2 hours
150 degrees F
4 to 6 lb
Medium rare:
1-3/4 to 2 hours
 135 degrees F  
Medium:
2 to 2-1/2 hours
150 degrees F  
6 to 8 lb 
Medium rare:
2 to 2-1/4 hours  
 135 degrees F  
Medium:
2-1/2 to 2-3/4 hours  
 150 degrees F  
Ribeye Roast, large 350 degrees F 3 to 4 lb Medium rare:
1-3/4 to 2-1/4 hours 		135 degrees F
Medium
2 to 2-1/2 hours
150 degrees F  
4 to 6 lb
Medium rare:
1-3/4 to 2-1/4 hours
135 degrees F  
Medium
2 1/2  to 3 hours
150 degrees F  
6 to 8 lb
Medium rare:
1-1/4 to 2-1/2 hours
135 degrees F  
Medium
2 3/4  to 3 hours
150 degrees F 

Rib Roast (chine bone removed)  

350 degrees F  

4 to 6 lb 
(2 ribs)  

Medium rare:
1-3/4 to 2-1/4 hours 		135 degrees F
Medium:
2-1/4 to 2-3/4 hours 		150 degrees F  
6 to 8 lb
(2 to 4 ribs)  		    Medium rare:
2-1/4 to 2-1/2 hours  		 135 degrees F  
Medium:
2-3/4 to 3 hours 		150 degrees F  
8 to 10 lb
(4 to 5 ribs) 		Medium rare:
2-1/2 to 3 hours  		 135 degrees F  
Medium:
3 to 3-1/2 hours   		150 degrees F  
Tenderloin Roast   425 degrees F   2 to 3 lb
(center-cut)

 Medium rare:
35 to 40 minutes 		135 degrees F

Medium:
45 to 50 minutes 		150 degrees F  
 
4 to 5 lb
(whole) 		Medium rare:
50 to 60 minutes 		135 degrees F  
Medium:
60 to 70 minutes  		 150 degrees F  

Tri-Tip Roast

425 degrees F  

1-1/2 to 2 lb  

Medium rare:
30 to 40 minutes  

135 degrees F  
Medium:
40 to 45 minutes   		150 degrees F  
Round Tip Roast 325 degrees F
3 to 4 lb
 Medium rare:
1-3/4 to 2 hours 		140 degrees F

Medium:
2-1/4 to 2-1/2 hours 		155 degrees F  
4 to 6 lb   Medium rare:
2 to 2-1/2 hours  		 140 degrees F  
Medium:
2-1/2 to 3 hours 		155 degrees F  
6 to 8 lb   Medium rare:
2-1/2 to 3 hours  		 140 degrees F  
Medium:
3 to 3-1/2 hours  		 155 degrees F  
Rump Roast 325 degrees F   3 to 4 lb Medium rare:
1-1/2 to 2 hours		 135 degrees F
Bottom Round Roast 325 degrees F   3 to 4 lb Medium rare:
1-1/2 to 2 hours
135 degrees F
Eye Round Roast   325 degrees F   2 to 3 lb   Medium rare:
1-1/2  to 1-3/4 hours  
135 degrees F  
  • Medium rare doneness = 145 degrees F final internal temperature after 15 to 20 minutes standing time.
  • Medium doneness = 160 degrees F final internal temperature after 15 to 20 minutes standing time.  
  • All cooking times are based on beef removed directly from refrigerator.  
  • Source: Courtesy of Nebraska Beef Council at www.nebeef.org

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