Roast Beef Cokking Time Per Pound

The proper beef cooking times and the correct beef cooking temperatures are extremely important. The optimum flavor and tenderness of diverse cuts of beefiness can be consistently accomplished when care is taken to follow the recommended time and temperature guidelines for cooking beef.

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 nutrient-borne illness that can exist caused by undercooked food. Using an accurate meat thermometer is the all-time way to ensure proper beef doneness.

Whether you are looking for an middle round roast cooking fourth dimension or a beef tenderloin cooking time, use the post-obit nautical chart as a guide for any roast beef cooking time and cooking temperature. The chart can be used for beef cuts that are oven roasted, pan fried, pan broiled, oven baked, grilled, or are inserted into an oven bag prior to roasting. See the article, "Beef Doneness" for additional information on determining the proper doneness of beef.

BEEF Cooking Times and Temperatures
Oven Baked or Roasted Beefiness
Beefiness Cut	Oven Temperature	Weight (pounds)	Approximate Cooking Time (minutes per pound or equally indicated)
			Rare (140°F)	Medium-rare (145°F)	Medium (160°F)	Medium-well (165°F)	Well Done (170°F)
Standing rib roast (Prime number Rib):	Roast at 450°F for xv min. then stop at 325°F for times shown below		Rare (120 - 125°F)	Medium-rare (130 - 135°F)
3 ribs	325°F	6-viii lbs.	1 1/4 - one 1/2 hrs.	one one/2 - 1 3/four hrs.
four ribs	325°F	8.5-ten lbs.	i one/ii - 2 hrs.	1 3/iv - ii 1/4 hrs.
5 ribs	325°F	ten.5-xiii lbs.	2 - 2 1/ii hrs.	two 1/4 - 2 three/4 hrs.
half-dozen ribs	325°F	xiv-16 lbs.	two 1/2 - 3 hrs.	three - three 1/two hrs.
vii ribs	325°F	16.5-eighteen lbs.	three - iii 1/ii hrs.	iii ane/two - 4 hrs.
Rib roast (chine bone removed)	350°F	4-6 lbs.	1 1/four - 1 3/4 hrs.	i 3/4 - ii ane/four hrs.	2 1/4 -2 iii/4 hrs.	2 3/4 - three one/4 hrs.	3 1/4 - 3 3/4 hrs.
		vi-8 lbs.	ane 3/4 - 2 i/4 hrs.	ii 1/4 - ii 3/4 hrs.	two 3/iv -3 1/iv hrs.	3 1/4 - iii 3/4 hrs.	3 3/4 - 4 1/4 hrs.
Rib center roast:
Modest	350°F	4-6 lbs.	1 1/ii - 1 iii/4 hrs.	ane 3/iv - 2 hrs.	2 - ii 1/2 hrs.	two ane/2 - 3 hrs.	3 - 3 1/two hrs.
Large	350°F	6-8 lbs.	one iii/four - 2 hrs.	2 - two one/ii hrs.	ii 1/2 - 3 hrs.	3 - 3 i/two hrs.	three 1/2 - 4 hrs.
Eye round roast	325°F	2-three lbs.	1 ane/iv - 1 1/2 hrs.	1 i/2 - 1 iii/4 hrs.	i 3/4 - 2 hrs.	2 - 2 1/4 hrs.	2 one/4 - 2 three/4 hrs.
Circular tip roast	325°F	3-4 lbs.	one 1/two - 1 iii/4 hrs.	1 3/4 - 2 hrs.	2 - 2 1/2 hrs.	2 1/2 - iii hrs.	three - 3 1/two hrs.
		6-viii lbs.	two one/4 - 2 1/ii hrs.	2 ane/2 - 3 hrs.	iii - 3 1/2 hrs.	3 1/2 - 4 hrs.	four - four 1/2 hrs.
Sirloin tip	300-325°F	3 i/two-4 lbs.	35 min.	36 min.	38 min.	39 min.	40 min.
Rolled rib	300-325°F	5-7 lbs.	32 min.	35 min.	38 min.	43 min.	48 min.
Rolled rump	300-325°F	iv-six lbs.	25 min.	26 min.	28 min.	29 min.	thirty min.
Whole tenderloin	425°F	four-5 lbs.	45-60 min. total	l-60 min. total	60-70 min. total
Half tenderloin	425°F	2-3 lbs.		35-40 min. full	45-50 min. full
Meatloaf	350°F	one 1/2 lbs.			75 min. total
Note: Kickoff with meat at refrigerated temperature. Remove the meat from the oven when information technology reaches 5° to 10°F beneath the desired doneness; the temperature volition go on to rise as the meat stands.
Pan Fried Beefiness
Beef Cut	Thickness		Gauge Cooking Time (total time)
			Rare (140°F)	Medium-rare (145°F)	Medium (160°F)	Medium-well (165°F)	Well Done (170°F)
Cube steak	1/ii inch						half dozen-8 min.
Steak	one inch		8-eleven min.	xi-12 min.	12-14 min.	xiv-15 min.	15-17 min.
Pan Broiled Beef
Beef Cut	Thickness		Approximate Cooking Time (total time)
			Rare (140°F)	Medium-rare (145°F)	Medium (160°F)	Medium-well (165°F)	Well Done (170°F)
Cube steak	one/2 inch						five-viii min.
Rib eye steak	1 inch		15 min.		20 min.
	1 1/2 inches		25 min.		30 min.
	2 inches		35 min.		45 min.
Porterhouse steak	ane inch		twenty min.		25 min.
	one 1/two inches		xxx min.		35 min.
	2 inches		40 min.		45 min.
Chuck blade steak	iii/4 inch		14 min.		20 min.
	1 inch		20 min.		25 min.
	1 1/two inches		35 min.		forty min.
Tenderloin steak	one inch		10 min.		15 min.
	1 1/2 inches		15 min.		20 min.
Sirloin steak	one inch		xx min.		25 min.
	ane 1/2 inches		xxx min.		35 min.
	2 inches		40 min.		45 min.
Acme loin steak	1 inch		15 min.		20 min.
	one one/2 inches		25 min.		30 min.
	2 inches		35 min.		45 min.
Top round	ane inch		20 min.		thirty min.
	one 1/two inches		30 min.		35 min.
Flank steak	i - ane 1/2 lbs.		12 min.		14 min.
Hamburger patty*	1 inch		viii min.		12 min.
Oven Broiled Beef
Beefiness Cut	Thickness		Approximate Cooking Time (for each side)
			Rare (140°F)	Medium-rare (145°F)	Medium (160°F)	Medium-well (165°F)	Well Washed (170°F)
Steak	one inch		5 min.		6 min.		8 min.
Steak	ii inches		sixteen min.		eighteen min.		20 min.
Beef Grilled with Medium-high Oestrus
Beef Cut	Thickness/Weight		Gauge Cooking Fourth dimension (for each side )
			Rare (140°F)*	Medium-rare (145°F)*	Medium (160°F)	Medium-well (165°F)	Well Done (170°F)
Rib eye	three/4 inch		five-seven min.	6-8 min.	seven-ix min.	8-x min.	9-11 min.
New York strip	1 inch		eight-10 min.	nine-11 min.	ten-12 min.	eleven-13 min.	12-fourteen min.
Flank steak	1 - one 1/ii lbs.		10-15 min.	14-eighteen min.	fifteen-nineteen min.
Steaks (Porterhouse, rib, ribeye, sirloin, T-bone, tenderloin, top loin)	1 inch		6-7 min.	vi-8 min.	vii-9 min.	8-10 min.	ix-11 min.
	1 1/ii inches		ten-12 min.	11-13 min.	12-15 min.	14-eighteen min.	15-19 min.
	2 inches		15-17 min.	16-18 min.	17-nineteen min.	18-xx min.	xix-22 min.
Ribs (dorsum)	cut in one-rib portions				10 min.
Tenderloin	Half: ii-3 lbs.			10-12 min.
	Whole: 4-half dozen lbs.			12-15 min.
Hamburger patty*	1 inch thick/6-oz		four min.	5 min.	vi min.	7 min.	8 min.
*Note: Hamburgers should be cooked to at least 160°F to reduce the risk of food-borne illnesses in small children, the elderly, and those with compromised immune systems.
Annotation: When grilling with Indirect Rut by and large the coals (or burners on a gas grill) are heated to a high heat. When grilling with Straight Heat the coals (or burners on a gas grill) are heated to a medium heat. Use these estrus settings unless you have a recipe that states something different. Encounter how to exam the grill temperature.

Beef Cooked at 325°F in an Oven Bag
Beef Cut	Total Weight	Approximate Cooking Time (total fourth dimension)			Add Water to Oven Bag	Meat Thermometer Temperature
		Regular-Size Oven Handbag 10"ten 16"	Big-Size Oven Purse 14"x twenty"	Turkey-Size Oven Pocketbook 19"x 23 one/two"
Chuck pot roast (boneless)	1 ane/2-2 1/2 lbs.	i iii/4 - 2 hrs.			1/2 cup	Fork Tender
	3-5 lbs.		2 ane/two - 3 hrs.		1/2 cup	Fork Tender
Tri-tip roast	i 1/2 - ii lbs.	50-55 min.			None	145°F
Round tip roast (sirloin acme)	3-4 lbs.	1 ane/2-1 3/4 hrs			ane/4 loving cup	145°F
	4-8 lbs.		1 1/two-ii i/2 hrs		1/four cup	145°F
Eye of round roast	2-iii lbs.	ane - 1 1/iv hrs.			1/4 cup	145°F
	3-5 lbs.		one ane/4-1 3/iv hrs.		1/iv cup	145°F
Height round (London broil)	3 - iii i/2 lbs.		55-60 min.		1/2 cup	145°F
Rump roast	2-iv lbs.	one 1/2 - 2 hrs.			i/4 cup	160°F
	4-viii lbs.		two - 2 1/ii hrs.		1/4 cup	160°F
Bottom round roast	2-iv lbs.	i ane/2 - 2 hrs.			one/4 cup	160°F
	4-viii lbs.		two - 2 1/2 hrs.		1/4 loving cup	160°F
Prime rib roast	2-iii lbs.	3/iv - 1 ane/4 hrs.			None	145°F
	3-5 lbs.		ane one/2 - two hrs.		None	145°F
Beef rib roast (small end, four ribs)	8-10 lbs.			2 i/ii-2 three/four hrs	None	145°F
Brisket (boneless, whole)	8-10 lbs.			3 - 3 i/4 hrs.	1/ii loving cup	Fork Tender
Brisket (boneless, half)	ii-iii lbs.	ane ane/2 - 2 hrs.			1/2 cup	Fork Tender
	3-5 lbs.		2 i/2 - 3 hrs.		1/2 cup	Fork Tender
Corned beef brisket	2-3 lbs.	two 1/2 - three hrs.			1/2 cup	Fork Tender
	3-v lbs.		3 - 3 1/ii hrs.		1/2 cup	Fork Tender
Oven Bag Instructions: Preheat the oven to 325°F. Add together i tablespoon flour to the oven bag and distribute evenly on the inside of the purse prior to inserting the beef. Remove the meat from the oven when the meat thermometer reaches the temperature listed or when the meat is fork tender. If using a turkey-size oven bag for a beef cut smaller than 12 lbs., gather the oven pocketbook loosely around the beef allowing room for heat circulation; then shut the purse with a nylon tie, and cutting abroad whatever excess oven bag.

Average of iv.40 out of 5 stars

"a larger chuck roast is super easy, my method may non be the fanciest style with all the cullinary techniques, I dont have all the gadgets and things due to a lack in space to store things, and i utilize whatever basic cooking utensils i have available to me in my pocket-sized kitchen. anywho, i have the chuck roast and glaze generously in salt and pepper put in dutch oven (or roasting pan if you have one) on medium/high oestrus cook on stove top until it is dainty and gilt brow on both sides, deglaze with vino or broth, so throw my veggies and rest of liquid and put vented foil over the top and so put that whole affair in oven at 300 degrees and cook it that style for eight hours (the longer the improve) but cooking it this way i go a very tender fall apart roast. if anyone wants my full recipe feel free to email me I just cutting out a lot of the detail because this is a post on cooking time and was responding to a few comments I read with questions on larger chuck roasts and cook time. hope this helps!"

"I appreciate ALL of the charts that are linked together here. When I was kickoff married I was given a meat & fish cookbook that illustrated each cut of meat, explained how to cook information technology - roast, braise, etc., and the internal temperature and time necessary for each cut to be done. The book included a section on game so I could cook opossum, rabbit, racoon, etc., although I never did. Somewhen that book was worn to tatters considering information technology was my cooking bible. I have been looking for a similar book since and so, with no luck. However, these charts are quite similar to those that I no longer take and I THANK Yous for posting them. Fifty-fifty after cooking for many years, I nevertheless demand a reference and these charts are swell."

"I purchased a xvi pound chuck roast, and was looking to find out how long to cook it so that it would be nice and tender. I accept cooked plenty of chuck roast in my crock pot and they have come up out splendid every time. Withal, I accept not cooked a 16 pound chuck roast. So, I came beyond your beefiness cooking times, and got excited a niggling to fast. The only mention of a chuck roast is to cook information technology in a stinking lousy roasting bag. What if someone doesn't accept a roasting bag. Am I suppose to go to the store again but so I tin can cook it in a bag. Why can't you bear witness normal oven baking times for a chuck roast instead of leaving it out all together. Unhappy and will delete yous in my email box."

"Got a new grill so at present I gauge I better acquire to utilise information technology. I will definitely need some help so cheers for the chart with the beef grilling times on it. I call up I better start with hamburger patties!"

"I printed out this chart so this summer when I am trying to grill some steaks I will accept an thought of how long to cook them. Information technology at least gives me an thought of how many minutes per side for the unlike range of doneness. Hopefully this helps improve my grilling skills!"

"Gabriella, they also have a Tiresome Cooker Conversion Chart that might be helpful. Simply go to http://www.recipetips.com/kitchen-tips/t--914/slowcooker-conversion-chart.asp and y'all will see how to convert conventional cooking times for slow cooking."

"Slap-up information on different beefiness cooking methods. I wished it included some info on deadening cooking though."

"We celebrated our ceremony by having the family unit over for dinner and prepared a beef tenderloin, which I had never fixed before. I used this chart and cooked it until information technology read 145 degrees on a meat thermometer. It stood for 15 minutes and when I carved it its temperature was 150 degrees. It was perfect. I wanted it somewhere between medium rare and medium. We all loved it."

"We oven baked some steaks considering it was too common cold to grill. We had never broiled steaks so we used this chart for reference. They came out pretty proficient. Mine was maybe just a affect too done but my wife's was simply how she likes it."

"I cooked a rump roast today, not a rolled one though, only used cooking temperature and cooking times from this nautical chart. Cooked at 300 degrees for a little over ii hours. Was a lilliputian pinkish inside, just the way I wanted it!"

"We had never cooked a brisket before and had gotten one to endeavor but didn't know how long to cook or temps to cook at. Googled "brisket cooking times" and found this helpful chart. We had an viii lb. brisket and used a cooking handbag. Baked it for three hours at 325 degrees. It was perfect, very tender and succulent."

"Very helpful. Thanks for this."

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Source: https://www.recipetips.com/kitchen-tips/t--906/beef-cooking-times.asp

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