The proper beef cooking times and the correct\u00a0beef\u00a0cooking temperatures are extremely important. The optimum flavor and tenderness of various\u00a0cuts of beef\u00a0can be consistently achieved when care is taken to follow the recommended time and temperature guidelines for cooking\u00a0beef.<\/div>\n
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Using the recommended time and temperature guidelines will ensure that the meat is cooked to the minimum safe internal temperature, which is critical in avoiding food-borne illness that can be caused by undercooked food. Using an accurate meat thermometer is the best way to ensure proper beef doneness.<\/p>\n
Whether you are looking for an eye round roast cooking time or a beef tenderloin cooking time, use the following chart as a guide for any roast beef cooking time and cooking temperature. The chart can be used for\u00a0beef\u00a0cuts that are oven roasted, pan fried, pan broiled, oven broiled,\u00a0grilled, or are inserted into an oven bag prior to roasting.\u00a0<\/span><\/p>\n<\/div>\n<\/div>\n\n
\n\n\n\nBEEF Cooking Times And Temperatures<\/span><\/h2>\n<\/td>\n<\/tr>\n\n\nOven Baked Or Roasted Beef<\/h3>\n<\/td>\n<\/tr>\n\nBeef Cut<\/strong><\/td>\nOven Temperature<\/strong><\/td>\nWeight (pounds)<\/strong><\/td>\nApproximate Cooking Time (minutes per pound)<\/strong><\/td>\n<\/tr>\n\nRare (140\u00b0F)<\/strong><\/td>\nMedium-rare (145\u00b0F)<\/strong><\/td>\nMedium (160\u00b0F)<\/strong><\/td>\nMedium-well (165\u00b0F)<\/strong><\/td>\nWell Done (170\u00b0F)<\/strong><\/td>\n<\/tr>\n\nStanding rib (ribs 6-7 inches long)<\/strong><\/td>\n300-325\u00b0F<\/strong><\/td>\n6-8 pounds.<\/strong><\/td>\n23-25 min.<\/strong><\/td>\n24-28 min.<\/strong><\/td>\n27-30 min.<\/strong><\/td>\n28-34 min<\/strong><\/td>\n32-35 min<\/strong><\/td>\n<\/tr>\n\nRib roast (chine bone removed)<\/strong><\/td>\n350\u00b0F<\/strong><\/td>\n4-6 pounds.<\/strong><\/td>\n18-22 min.<\/strong><\/td>\n22-26 min.<\/strong><\/td>\n28-34 min.<\/strong><\/td>\n34-36 min.<\/strong><\/td>\n36-38 min.<\/strong><\/td>\n<\/tr>\n\n6-8 pounds.<\/strong><\/td>\n15-18 min.<\/strong><\/td>\n18-22 min.<\/strong><\/td>\n22-28 min.<\/strong><\/td>\n28-30 min.<\/strong><\/td>\n30-32 min.<\/strong><\/td>\n<\/tr>\n\nRib eye roast<\/strong><\/td>\n350\u00b0F<\/strong><\/td>\n4-6 pounds.<\/strong><\/td>\n18-20 min.<\/strong><\/td>\n20-22 min.<\/strong><\/td>\n20-24 min.<\/strong><\/td>\n22-24 min.<\/strong><\/td>\n22-26 min.<\/strong><\/td>\n<\/tr>\n\nEye round roast<\/strong><\/td>\n325\u00b0F<\/strong><\/td>\n2-3 pounds.<\/strong><\/td>\n35-38 min.<\/strong><\/td>\n35-45 min.<\/strong><\/td>\n45-53 min.<\/strong><\/td>\n45-60 min.<\/strong><\/td>\n55-68 min.<\/strong><\/td>\n<\/tr>\n\nRound tip roast<\/strong><\/td>\n325\u00b0F<\/strong><\/td>\n3-4 pounds.<\/strong><\/td>\n28-30 min.<\/strong><\/td>\n30-35 min.<\/strong><\/td>\n38-45 min.<\/strong><\/td>\n45-48 min.<\/strong><\/td>\n48-50 min.<\/strong><\/td>\n<\/tr>\n\n6-8 pounds.<\/strong><\/td>\n16-18 min.<\/strong><\/td>\n18-20 min.<\/strong><\/td>\n23-25 min.<\/strong><\/td>\n25-28 min.<\/strong><\/td>\n28-30 min.<\/strong><\/td>\n<\/tr>\n\nSirloin tip<\/strong><\/td>\n300-325\u00b0F<\/strong><\/td>\n3 1\/2-4 pounds.<\/strong><\/td>\n35 min.<\/strong><\/td>\n36 min.<\/strong><\/td>\n38 min.<\/strong><\/td>\n39 min.<\/strong><\/td>\n40 min.<\/strong><\/td>\n<\/tr>\n\nRolled rib<\/strong><\/td>\n300-325\u00b0F<\/strong><\/td>\n5-7 pounds.<\/strong><\/td>\n32 min.<\/strong><\/td>\n35 min.<\/strong><\/td>\n38 min.<\/strong><\/td>\n43 min.<\/strong><\/td>\n | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |