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Definition: A dry-heat cooking method used for cooking bigger beef cuts. No liquid is added or cover used. Use for more tender cuts.
Appropriate cuts: Just because a beef cut has "roast" in the name does not necessarily mean that roasting is an appropriate cooking method. More tender cuts are best for this cooking method such as rib roast, ribeye roast, tenderloin, tri-tip roast, sirloin roast, and rump roast.
For less tender cuts such as chuck roast, chuck eye roast, eye of round roast, top round roast, or pot roast refer to Braising.
Step by Step:
- Season beef with herbs and spices or a rub.
- Place roast, fat side up, on a rack in a shallow roasting pan.
- Insert meat thermometer into thickest part of roast, in center, not touching bone or fat.
- Do not add water. Do not cover.
- Roast meat to 5 to 10 degrees below desired doneness. Temperature will continue to rise to desired doneness.
- Let roast stand 15 to 20 minutes before slicing or serving. It will be easier to carve and the juices will set up.
TIPS:
- Be sure to check your roast with a meat thermometer.
- If your roasting pan is too deep, your roast will not brown properly.
- Attempting to carve your roast without allowing it to rest will cause signficant loss of juices.
- A pan gravy can be made with the drippings after removing the roast from the pan.
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| Beef Roasting Timetable |
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| Beef Cut |
Weight |
Oven Temp. |
Cooking Time |
| Standing Rib Roast |
4 to 6 lbs. |
325° F
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26 to 30 minutes/lb. |
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6 to 8 lbs. |
325° F |
23 to 25 minutes/lb. |
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8 to 10 lbs. |
325° F
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19 to 21 minutes/lb. |
| Ribeye Roast, boneless |
3 to 4 lbs. |
325° F
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23 to 30 minutes/lb. |
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4 to 6 lbs. |
325° F |
18 to 20 minutes/lb. |
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8 to 10 lbs. |
325° F
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13 to 15 minutes/lb. |
| Round Tip Roast |
2 1/2 to 4 lbs. |
325° F
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30 to 35 minutes/lb. |
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4 to 6 lbs. |
325° F
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25 to 30 minutes/lb. |
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8 to 10 lbs. |
325° F
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13 to 15 minutes/lb. |
| Tenderloin Roast |
2 to 3 lbs. |
425° F
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35 to 40 minutes total time
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4 to 6 lbs. |
425° F
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45 to 60 minutes total time
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| Top Loin |
4 to 6 lbs. |
325° F |
17 to 21 minutes/lb.
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| Strip Loin Roast |
6 to 8 lbs. |
350° F |
14 to 17 minutes/lb. |
| Top Sirloin Roast |
2 to 4 lbs. |
325° F |
16 to 20 minutes/lb. |
| Top Round Roast |
2 1/2 to 4 lbs. |
325° F |
25 to 30 minutes/lb. |
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4 to 6 lbs. |
325° F |
20 to 25 minutes/lb. |
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6 to 10 lbs. |
325° F |
17 to 19 minutes/lb. |
| Tri-Tip Roast |
1 1/2 to 2 lbs. |
425° F |
30 to 40 minutes total time |
| Eye Round Roast |
2 to 3 lbs. |
325° F |
90 to 100 minutes total time |
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Beef Roast Doneness
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Roast to desired doneness by removing roast from oven when an oven dial or instant-read meat thermometer inserted in the center of the thickest part of the roast reads 5 to 10 degrees below final doneness temperature.
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Degree of Doneness
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Remove roast from oven when meat temperature reaches:
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Final roast temperature after 10 to 15 minutes resting time:
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Med-Rare
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135° F
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145° F
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Medium
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150° F
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160° F
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Well Done
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160° F
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170° F
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Courtesy of The Beef Council
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