Wisconsin Beef Council

A roast... tender, tasty and juicy! But how do you make one? Below you'll find great tips on preparing and cooking your roast to perfection. Would you like to try a new roast recipe? Just click here and browse ROASTS for all kinds of delicious roast possibilities!

ROASTING TIMETABLE
When deciding what size roast 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 rare: 145° F --- Medium: 160° F

Beef Cut

Oven Temp.
(preheated)

Weight

Approx. Total
Cooking Time
MR=medium rare,
M=medium

Remove when internal temp. reaches:

Ribeye Roast
small end 350°F 3 to 4 lbs MR: 1-1/2 to 1-3/4 hrs
M: 1-3/4 to 2 hrs 135°F
150°F

4 to 6 lbs MR: 1-3/4 to 2 hours
M: 2 to 2-1/2 hours 135°F
150°F

6 to 8 lbs MR: 2 to 2-1/4 hrs
M: 2-1/2 to 2-3/4 hrs 135°F
150°F

Ribeye Roast
large end 350°F 3 to 4 lbs MR: 1-3/4 to 2-1/4 hours
M: 2 to 2-1/2 hours 135°F
150°F

4 to 6 lbs MR: 2 to 2-1/2 hours
M: 2-1/2 to 3 hours 135°F
150°F

6 to 8 lbs MR: 2-1/4 to 2-1/2 hours
M: 2-1/2 to 3 hours
135°F
150°F

Rib Roast
(chine bone removed) 350°F 4 to 6 lbs
(2 ribs) MR: 1-1/2 to 1-3/4 hrs
M: 1-3/4 to 2 hrs 135°F
150°F

6 to 8 lbs
(2 to 4 ribs) MR: 1-3/4 to 2 hours
M: 2 to 2-1/2 hours 135°F
150°F

8 to 10 lbs
(4 to 5 ribs) MR: 2 to 2-1/4 hrs
M: 2-1/2 to 2-3/4 hrs 135°F
150°F

Shoulder Tender
Petite Roast 425°F Varies MR: 20 to 25 minutes 145°F

Tenderloin Roast 425°F 2 to 3 lbs
(center-cut) MR: 50 to 60 minutes
M: 60 to 70 minutes 135°F
150°F

4 to 5lbs
(whole) MR: 50 to 60 minutes
M: 60 to 70 minutes 135°F
150°F

Tri-Tip Roast
(bottom sirloin) 425°F 1-1/2 to 2 lbs MR: 30 to 40 minutes
M: 40 to 45 minutes 135°F
150°F

Round Tip Roast 325°F 3 to 4 lbs MR: 1-3/4 to 2 hours
M: 2-1/4 to 2-1/2 hours 140°F
155°F

4 to 6 lbs MR: 2 to 2-1/2 hours
M: 2-1/2 to 3 hours 140°F
155°F

6 to 8 lbs MR: 2-1/2 to 3 hours
M: 3 to 3-1/2 hours
140°F
155°F

Round (Sirloin) Tip
Center Roast 325°F 2 to 2-1/2 lbs MR: 1-1/4 to 1-1/2 hours 135°F 135°F

Eye Round Roast 325°F 2 to 3 lbs MR: 1-1/2 to 1-3/4 hours 135°F 135°F

Meatloaf 350°F 8 x 4 inches, 1-1/2 lbs M: 1-1/4 hours 160°F 135°F

USDA/FSIS recommends cooking ground beef to medium (160°F) doneness, until not pink in center.

Medium rare doneness = 145°F final meat temperature after 15 to 20 minutes standing time.
Medium doneness = 160°F final meat temperature after 15 to 20 minutes standing time.
All cooking times are based on beef removed directly from refrigerator.

Step 1:
Heat oven to temperature specified in roasting timetable.

Step 2:
Place roast (straight from refrigerator) fat side up on rack in shallow roasting
pan. Season roast before cooking, if desired. Insert ovenproof meat
thermometer so tip is centered in thickest part of roast, not resting in fat or
touching bone. Do not add water; do not cover.

Step 3:
Roast according to timetable. Transfer roast to carving board; tent loosely with
aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise
5ºF to 10ºF to reach desired doneness, and roast will be easier to carve.)

1. Which roast?
Ribeye, rib and tenderloin are the most popular options at holiday time. However the leaner cuts - round tip, top round, eye round and tri-tip - are also delicious, more economical choices.

2. Order in advance.
During this busy season, it's a good idea to order the type and size roast you need in advance from your supermarket or butcher shop.

3. How much to buy?
These guidelines will help determine what size roast to purchase.

Lean boneless roasts, such as tenderloin, eye round and tri-tip will yield 4 three-ounce servings of cooked, trimmed beef per pound. (For example, a 3-pound roast will yield 12 three-ounce servings.)
Ribeye roasts, which have more trimmable fat, will yield 3 to 3-1/2 three-ounce servings of cooked, trimmed beef per pound. (For example, a 3-pound roast will yield 9 to 10-1/2 three-ounce servings.)
Bone-in rib roasts will yield 2-1/2 three-ounce servings of cooked, trimmed beef per pound. (For example, a 3-pound roast will yield 7-1/2 three-ounce servings.)
Remember to plan about 6 ounces, cooked trimmed beef for those "holiday servings."

4. Shop smart.
Choose meat last when shopping to ensure that beef stays as cold as possible.

Choose beef with a bright cherry-red color, without any grayish or brown blotches. A darker purplish-red color is typical of vacuum-packaged beef. Once exposed to oxygen, beef will turn from a darker red to bright red.
Choose packages that are cold, tightly wrapped and without tears or punctures or excessive liquid.
Purchase before or on the "sell by" date printed on the package label.

5. Store it properly.

Refrigerate or freeze beef roasts as soon as possible after purchasing. Roasts wrapped in transparent film can be refrigerated 3 to 4 days (or frozen up to 2 weeks) without rewrapping.
For longer freezer storage, repackage in heavy-duty aluminum foil, freezer paper or plastic freezer bags, removing as much air as possible.
Refrigerate in meat compartment or coldest part of refrigerator, or freeze at 0°F or colder.

6. Cook it properly.

Season the roast prior to cooking or after, depending on personal preference. (Always add salt after cooking.)
Make sure to use a meat thermometer to check doneness.
To prevent overcooking, remove roast from oven when thermometer registers 10°F below desired doneness.
Important: Do not cover or add water during roasting.

7. Let it stand!
After removing from the oven, the temperature will rise to reach the desired temperature. During standing, meat juices firm up making carving easier.

8. Carve correctly.
A sharp carving knife is a must. For uniform slices, hold the knife at the same angle for each cut. The more tender the roast, the thicker the slices can be. Rib, ribeye and tenderloin roasts can be sliced 1/2 to 3/4 inch thick. Round tip, top round, eye round and tri-tip shouldn't be more than 1/4 inch thick.

9. Always practice food safety.
Defrost frozen roasts in the refrigerator to prevent bacterial growth. Allow 4 to 7 hours per pound to defrost a large roast; 3 to 5 hours per pound for a small roast. Do not defrost at room temperature.
To avoid cross-contamination:

Wash hands with hot soapy water before and after handling raw beef. Also wash utensils, counters, cutting boards and other surfaces raw meat has touched.
Keep raw meat and meat juices separate from ready-to-eat foods, both in the refrigerator and during preparation.
Don't place cooked foods on the same board, tray or platter that held raw meat. For example, do not carve a cooked roast on the same board used in preparing the raw roast.

10. Enjoy…
The great flavor of a beef roast with favorite holiday accompaniments!