 |  |  |  |  |  |  |  |  |  |  |  |
| Grilling | Indirect Grilling | Smoking | Broiling | Oven Roasting | Skillet-To-Oven | Skillet Cooking | Stir-Fry | Braising | Stewing | Sous Vide | Pressure Cooking |
Basics
PREHEAT & PREP
Set your oven and season the roast per your recipe.
Roast It
Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Cook as recommended, and be sure not to overshoot your target temp because it will continue to rise after pulling the roast from the oven.
GIVE IT A REST
Transfer the roast to a carving tray or cutting board, then cover it loosely with aluminum foil (this is called tenting) and let it rest awhile. Larger roasts need more time to rest, often up to 15–20 minutes. Those few extra minutes are a great opportunity to make a jus from the reserved beef drippings.
CARVE & SERVE
The most important tool for properly carving your roast is a sharp knife — be safe! If you're using a meat fork, don't pierce the roast to hold it in place. Use the back of the fork instead (tongs work great, too). If you have a rib roast, cut each slice along the rib bone. Always cut across the grain for maximum tenderness.
Chef Tips
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:
Recipe
A quick rub with staple seasonings give this lean roast a delicious flavor. As the beef cooks, whip up your favorite side dishes and you can feed a crowd!
Roasting lemons brings out the natural sweetness of the fruit. Try this with a tender Tri-Tip Roast and hearty potatoes for a bright and flavorful meal.
Pot roast made more modern. Instead of root vegetables and starches, this Cross Rib Roast simmers in an unexpected yet delicious blend of balsamic vinegar, onions, shallots and dates.
Mastering a classic Rib Roast has never been so easy. Pair it with a garlicy pepper rub and a homemade horseradish sauce for out of this world flavor.
