Cooking Time Chart For Roasting Beef

Oven-Ready Weight

Approximate Roasting Time

Meat Thermometer Reading

Standing Rib Roast

4 pound
6" from tip of rib to backbone*

1 3/4 hours

140°F/60°C (rare)

2 1/4 hours

160°F/71°C (medium)

3 hours

170°F/77°C (well done)

6 pound
6" from tip of rib to backbone*

3 1/4 hours

140°F/60°C (rare)

3 3/4 hours

160°F/71°C (medium)

4 1/4 hours

170°F/77°C (well done)

8 pound
6" from tip of rib to backbone*

3 1/2 hours

140°F/60°C (rare)

4 1/2 hours

160°F/71°C (medium)

5 hours

170°F/77°C (well done)

10 to 11 pounds

4 1/2 hours

140°F/60°C (rare)

5 hours

150°F/66°C (medium)

13 to 14 pounds

5 hours

140°F/60°C (rare)

5 1/4 hours

150°F/66°C (medium)

20 to 22 pounds
(bake at 300°F/149°C)

4 1/4 hours

130°F/54°C (rare)

5 hours

140°F/60°C (medium)

Sirloin Tip

4 pound

2 1/4 hours

140°F/60°C (rare)

2 3/4 hours

160°F/71°C (medium)

3 1/4 hours

170°F/77°C (well done)

Rolled Rump

4 pound

2 1/2 to 3 hours

140°F/60°C (rare)

3 to 3 1/2 hours

160°F/71°C (medium)

3 1/4 to 3 3/4 hours

170°F/77°C (well done)

Rolled Rib Roast

4 pound
(4 1/2" to 5" width**)

2 3/4 hours

140°F/60°C (rare)

3 1/4 hours

160°F/71°C (medium)

3 1/2 hours

170°F/77°C (well done)

6 pound
(5 1/2" to 6" width**)

3 1/2 hours

140°F/60°C (rare)

4 1/4 hours

160°F/71°C (medium)

4 3/4 hours

170°F/77°C (well done)

11 1/2 pound
(bake at 300°F/149°C)

5 1/4 hours

130°F/54°C (rare)

6 hours

140°F/60°C (medium)

6 1/2 hours

150°F/66°C (well done)

Rib Eye (roast at 350°F/177°C)

4 pound

1 1/4 to 1 1/2 hours

140°F/60°C (rare)

1 1/3 to 1 1/2 hours

160°F/71°C (medium)

1 1/2 to 1 2/3 hours

170°F/77°C (well done)

Standing Rump

4 pound

2 1/2 hours

140°F/60°C (rare)

3 hours

160°F/71°C (medium)

3 1/4 hours

170°F/77°C (well done)