Timetable For Roasting Beef Food
TIMETABLE FOR ROASTING BEEF
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- Meat Final Meat Approximate Approximate Thermometer Thermometer Cooking Weight Oven Reading (after Reading (after Time (minutesBeef Cut (pounds) Temperature roasting) standing) per pound)**Eye Round 2 to 3 325° 140° 145° (medium-rare) 20 to 22Rib* (small end) 4 to 6 325° 140° 145° (medium-rare) 25 to 30 155° 160° (medium) 30 to 34 6 to 8 325° 140° 145° (medium-rare) 23 to 26 155° 160° (medium) 27 to 32Rib Eye 4 to 6 350° 140° 145° (medium-rare) 18 to 20(small end) 155° 160° (medium) 20 to 22Round Tip 2 1/2 to 4 325° 140° 145° (medium-rare) 30 to 35Sirloin Tip 155° 160° (medium) 35 to 40(high quality) 4 to 6 325° 140° 145° (medium-rare) 25 to 30 155° 160° (medium) 30 to 35 8 to 10 325° 140° 145° (medium-rare) 18 to 22 155° 160° (medium) 23 to 25Tenderloin (whole) 4 to 6 425° 140° 145° (medium-rare) 45 to 60 (total time)(half) 2 to 3 425° 140° 145° (medium-rare) 35 to 45 (total time)Tri-Tip (bottom sirloin) 1 1/2 to 2 425° 140° 145° (medium-rare) 30 to 40*Ribs that measure 6 to 7 inches from chine bone to tip of rib.**Smaller roasts require more minutes per pound than larger roasts.From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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