Roasting timetable

Beef Cut Approximate Weight Approximate Oven Temperature Thermometer Reading Cooking Time
  Pound °F °F Min./lb.
Eye of Round*

2 to 3

325°

135° (rare)

20 to 22

Rib (small end)

4 to 6

325°

135° (rare)
155° (medium)

25 to 30
30 to 34

6 to 8

325°

135° (rare)
155° (medium)

23 to 26
27 to 32

Ribeye (small end)

4 to 6

350°

135° (rare)
155° (medium)

18 to 20
20 to 22

Round Tip*

2.5 to 4

325°

135° (rare)
155° (medium)

30 to 35
35 to 40

4 to 6

325°

135° (rare)
155° (medium)

25 to 30
30 to 35

8 to 10

325°

135° (rare)
155° (medium)

18 to 22
23 to 25

Tenderloin
(whole)
(half)


4 to 6
2 to 3


425°
425°


135° (rare)
135° (rare)


45 to 60 total
35 to 45 total

Top Loin

4 to 6

325°

135° (rare)
155° (medium)

17 to 21
21 to 25

6 to 8

325°

135° (rare)
155° (medium)

14 to 17
17 to 21

Top Round*

2.5 to 4

325°

135° (rare)
155° (medium)

25 to 30
30 to 35

4 to 6

325°

135° (rare)
155° (medium)

20 to 25
25 to 30

Tri Tip
(bottom sirloin)

1.5 to 2

425°

135° (rare)

25 to 30 total

  • Based upon meat taken directly from refrigerator and placed in cold oven.

  • Note: The temperature of the roast will rise 5° F during standing to 140° F (rare) or 160° (medium).

*Marinate 6-8 hours prior to roasting for best eating quality.

Source: National Live Stock and Meat Board