Basic Beef Roasting Guide

There are many cuts of beef that are oven roasted or baked whole, as opposed to slicing in steaks first. Some cuts that are marbled well can be baked at higher temperatures, but generally all beef roasts turn out better when baked slower. Having trouble determining how, and for how long, to roast your cut of beef in the oven? Here is a basic guide for roasting beef, including a guide to popular roast cuts.

Popular Cuts of Beef Used for Roasting

Rib Roast - A rib roast will have the ribs still attached to the cut.

Rib Eye Roast - This is a rib roast with the ribs removed.

Tenderloin - The whole tenderloin cut can be cut into filet mignon or tornedos as individual steaks. It is also where the Chateaubriand roast cut comes from. This is the tenderest cut, and comes from the Short Loin.

Eye of Round - This cut is tougher, is best braised, and comes from the Round cut.

Bottom Round - Also comes from the Round cut.

Tri-Tip - This cut is great for barbeque and for roasting. It is well marbled with good flavor.

Basic Roasting Guide for Beef

Here is a basic roasting guide for beef, and with what the result will be at certain temperatures when being baked in the oven. All oven temperatures for the information below are set at 325 degrees for best results. Temperatures set for any higher may result in tougher roasts. Slower cooking at lower temperatures will yield more tender roasts. When roasting beef at longer times, the temperature should be low to avoid the cut drying out.

When checking the internal temperature of roasts, at 140 degrees it will rare, at 160 it will be medium, and at 170 degrees it will be well done. Always check the temperature with a meat thermometer. Let the roast rest for about 15 minutes before carving it, to allow the meat to be easier to cut and retain its juices when serving.

For tough pieces of beef that are to be roasted, it may be helpful to bard the roast, or tying a slice of beef or pork fat to the top of the roast. The leaner cuts will have less fat (marbling) so the extra fat during baking will give it extra moistness and flavor.

Sirloin - For a 3-pound roast, bake it for about 1 1/2 to 2 hours for medium and between 2 hours to 2 1/2 hours for well done. Depending on the cut, this may be best braised to ensure a tender roast.

Standing Rib Roast - For an 8-pound rib roast, bake it about 2 1/2 hours for rare, about 3 hours for medium and about 4 hours for well done.

Top Round - For a 3-pound roast, bake it for about 1 1/2 hours for medium.