Oven Roasting Guidelines
Beef Cut |
Oven Temperature(preheated) |
Weight(pounds) |
Approximate Total |
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 1-1/2 hours Medium: 1-1/2 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 Roast | 425°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 2-1/2 | Medium 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:
View USDA’s safe minimal internal temperatures for beef steaks, chops, roasts and grinds here
Pairing Beef and Alcohol
While it all comes down to personal preference, we have compiled some general guidelines to finding the perfect beef and alcohol pairing.
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