When deciding what size toast to buy to satisfy holiday appetites,
plan to serve 6 ounces of cooked beef per person.
All cooking times are based on meat removed directly from the refrigerator.
After roast stands 10-15 minutes after removing from oven,
final temperature should be Medium rate: 145F Medium: 160°F
|
| Beef Cut |
Oven Temp. |
Lbs. |
Servings
Per Lb.* |
Approx. Total Cooking Hours |
Remove Roast from oven when meat temperature reaches |
|
| Eye Round Roast |
325°F |
2-3 |
2 |
Med. rare 1 ½ to 1 ¾ |
135°F |
|
Rib Eye Roast
(small end) |
350°F |
4-6 |
1 3/4 |
Med. rare 1 ¾ - 2
Med 2 - 2 ½ |
135°F
150°F |
|
|
6-8 |
1 3/4 |
Med. rare 2 – 2 ¼
Med. 2 ½ - 3 |
135°F
150°J |
|
Rib Eye Roast
(large end) |
350°F |
4-6 |
1 ½ |
Med. rare 2 – 2 ½
Med. 2 ½ - 3 |
135°F
150°F |
|
|
6-8 |
1 ½ |
Med. rare 2 ¼ - 2 ½ Med. 2 ¾ - 3 |
135°F
150°F |
|
| Rib Roast (chine bone removed |
350°F |
6-8 |
1 1/4 |
Med. rare 2 ¼ - 2 ½
Med. 2 ¾ - 3 |
135°F
150°F |
|
|
8-10 |
1 1/4 |
Med. rare 2 ½ - 3
Med. 3 - 3 ½ |
135°F
150°F |
|
| Round Tip Roast |
325°F |
4-6 |
2 |
Med. rare 2-2 ½
Med. 2 ½ - 3 |
140°F
155°F |
|
|
6-8 |
2 |
Med. rare 2 ½ - 3
Med. 3 - 3 ½ |
140°F
155°F |
|
| Tenderloin Roast |
425 F |
2-3 |
2 |
Med. rare 35-40 min. Med. 45-50 min. |
135°F
150°F |
|
|
4-5 |
2 |
Med. rare 50-60 min. Med. 60-70 min. |
135°F
150°F |
|
| Tri-Tip Roast |
425°F |
1½
- 2 |
2 |
Med. rare 30-40min. Med. 40-45 mm. |
135°F
150°F |
|
| * 6 oz. cooked, trimmed beef per serving. |