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Beef Baking Times

 

 

Beef Baking Times

Cut Approx. Weight (pounds) Oven Temp. Thermometer Reading (after roasting) Thermometer Reading (after standing 5 minutes) Cooking Time (minutes per pound)
Eye Round 2 to 3 325o F 140o F 145o F (medium rare) 20 - 22
Rib*
(small end)
4 to 6 325o F 140o F
155o F
145o F (medium rare)
160o F (medium)
25 - 30
30 - 34
Round Tip
(Sirloin Tip)
4 to 6 325o F 140o F
155o F
145o F (medium rare)
160o F (medium)
25 - 30
30 - 35
Tenderloin
(whole)
4 to 6 425o F 140o F 145o F (medium rare) 45 - 60
(total time)
Tri-Tip
(Bottom Sirloin)
1 1/2 to 2 425o F 140o F 145o F (medium rare) 30 - 40
*Ribs that measure 6 to 7 inches from chine bone to tip of rib.

Veal Baking Times

Rump
(boneless)
2 to 3 325o F - - 33 - 35
Loin
(bone-in)
2 to 4 325o F - - 34 - 36
Shoulder
(boneless)
2-1/2 to 3 325o F - - 31 - 34
Note: Smaller roasts require more minutes per pound than larger roasts.

 

 

 

SHALOM FROM SPIKE & JAMIE

 



 

 


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