Oven Roasting Guidelines

Herb-Crusted Sirloin Tip Roast with Creamy Horseradish-Chive Sauce
beef cut
oven temperature

(preheated)

weight
(pounds)
Approximate Total
Cooking TIme
Internal TEMPERATURE*
Petite Tender Roast 425°F 8 to 12 ounces Medium Rare:
20 to 25 minutes
Medium:
25 to 30 minutes
135°F

150°F
Ribeye Roast, Boneless
(small end)
350°F 3 to 4



4 to 6



6 to 8
Medium Rare:
1-1/2 to 1-3/4 hours
Medium:
1-3/4 to 2 hours
Medium Rare:
1-3/4 to 2 hours
Medium:
2 to 2-1/4 hours
Medium Rare:
2 to 2-1/4 hours
Medium:
2-1/4 to 2-1/2 hours
135°F

145°F

135°F

145°F

135°F

145°F
Ribeye Roast, Boneless
(large end)
350°F 3 to 4



4 to 6



6 to 8
Medium Rare:
1-1/2 to 2 hours
Medium:
2 to 2-1/4 hours
Medium Rare:
2 to 2-1/4 hours
Medium:
2-1/4 to 2-1/2 hours
Medium Rare:
2-1/4 to 2-1/2 hours
Medium:
2-1/2 to 2-3/4 hours
135°F

145°F

135°F

145°F

135°F

145°F
Ribeye Roast,
Bone-In
350°F 4 to 6
(2 ribs)


6 to 8
(2 to 4 ribs)


8 to 10
(4 to 5 ribs)
Medium Rare:
1-3/4 to 2-1/4 hours
Medium:
2-1/4 to 2-3/4 hours
Medium Rare:
2-1/4 to 2-1/2 hours
Medium:
2-1/2 to 3 hours
Medium Rare:
2-1/2 to 3 hours
Medium:
3 to 3-1/2 hours
135°F

145°F

135°F

145°F

135°F

145°F
Tenderloin Roast
(well-trimmed)
425°F 2 to 3
(center-cut)


4 to 5
(whole)

Medium Rare:
35 to 45 minutes
Medium:
45 to 50 minutes
Medium Rare:
45 to 55 minutes
Medium:
55 to 65 minutes
135°F

145°F

135°F

145°F
Strip Roast,
Boneless
325°F 3 to 4



4 to 6



6 to 8
Medium Rare:
1-1/4 to 1-12/ hours
Medium:
1-12/ to 1-3/4 hours
Medium Rare:
1-1/2 to 1-3/4 hours
Medium:
1-3/4 to 2 hours
Medium Rare:
1-3/4 to 2 hours
Medium:
2 to 2-1/4 hours
135°F

145°F

135°F

145°F

135°F

145°F
Tri-Tip Roast425°F 1-1/2 to 2



2 to 3



Medium Rare:
30 to 40 minutes
Medium:
40 to 50 minutes
Medium Rare:
40 to 50 minutes
Medium:
50 to 60 minutes
135°F

150°F

135°F

150°F
Sirloin Tip Roast 325°F 3 to 4



4 to 6



6 to 8
Medium Rare:
1-3/4 to 2 hours
Medium:
2 to 2-1/4 hours
Medium Rare:
2 to 2-1/4 hours
Medium:
2-1/4 to 2-3/4 hours
Medium Rare:
2-1/4 to 2-3/4 hours
Medium:
2-3/4 to 3-1/4 hours
140°F

150°F

135°F

150°F

135°F

150°F
Sirloin Tip
Center Roast
325°F 2 to 2-1/2Medium Rare:
1-1/4 to 1-1/2 hours
135°F
Rump Roast,
Bottom Round Roast
325°F 3 to 4 Medium Rare:
1-1/4 to 1-3/4 hours
135°F
Eye of Round Roast 325°F 2 to 3 Medium Rare:
1-1/4 to 1-1/2 hours
135°F
Ground Beef, Meatloaf 350°F 10 x 4-inch
(2 pounds)
1-1/4 to 1-1/2 hours 160°F

* Remove Roast from oven when internal temperature reaches: