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Timetable for Roasting Meats

Roasting Meats

Roasting meats is on the menu and here's a table for cooking times.

TIMETABLE FOR ROASTING AND BAKING MEAT

Note: Smaller roasts require more minutes per pound than larger roasts.

Cut of Meat Weight in Pounds

Approximate Total Roasting Time in Hours
(unless noted otherwise)
Remove from Oven When Internal Temperature Reaches
Final Doneness Temperature
(after standing time)
BEEF
Rib Eye Roast
(boneless)
Roast at 350ºF. Let stand 10 to 15 minutes.
3 to 4


4 to 6


6 to 8
1 1/2 to 2
1 3/4 to 2

2 to 2 1/2
2 to 2/1/4

2 1/2 to 2/3/4
135ºF
150ºF

135ºF
150ºF

135ºF
150ºF
145ºF medium-rare
160ºF medium

145ºF medium-rare
160ºF medium

145ºF medium-rare
160ºF medium
Rib Roast
(bone-in)
Roast at 350ºF. Let stand 20 to 15 minutes.
4 to 6
(2 ribs)

6 to 8
(2 to 4 ribs)

8 to 10
(4 to 5 ribs)
1 1/2 to 2
1 3/4 to 2

2 to 2 1/2
2 to 2/1/4

2 1/2 to 2/3/4
135ºF
150ºF

135ºF
150ºF

135ºF
150ºF
145ºF medium-rare
160ºF medium

145ºF medium-rare
160ºF medium

145ºF medium-rare
160ºF medium
Tenderloin Roast
Roast at 425ºF. Let stand 10 to 15 minutes.
2 to 3


4 to 5


35 to 40 minutes
45 to 50 minutes

50 to 60 minutes
60 to 70 minutes
135ºF
150ºF

135ºF
150ºF


145ºF medium-rare
160ºF medium

145ºF medium-rare
160ºF medium
Tri-Tip Roast Roast at 425ºF. Let stand 10 to 15 minutes. 1 1/2 to 2 30 to 40 minutes
40 to 45 minutes
135ºF
150ºF
145ºF medium-rare
160ºF medium
Round Tip Roast
Roast at 325ºF. Let stand 10 to 15 minutes.
3 to 4


4 to 6


6 to 8
1 3/4 to 2
2 1/4 to 2 1/2

2 to 2 1/2
2 1/2 to 3

2 1/2 to 3
3 to 3 1/2
140ºF
155ºF

140ºF
155ºF

140ºF
155ºF
145ºF medium-rare
160ºF medium

145ºF medium-rare
160ºF medium

145ºF medium-rare
160ºF medium
Rump Roast
Roast at 325ºF. Let stand 20 to 15 minutes.
3 to 4 1 1/2 to 2
135ºF 145ºF medium-rare
Bottom Round Roast
Roast at 325ºF. Let stand 10 to 15 minutes.
3 to 4


1 1/2 to 2
135ºF 145ºF medium-rare
Eye Round Roast
Roast at 325ºF. Let stand 20 to 15 minutes.
2 to 3 1 1/2 to 1 3/4
135ºF 145ºF medium-rare
Brisket, Fresh
Bake at 325ºF. Let stand 10 to 15 minutes.
2 1/2 to 4 2 1/2 to 3 (must be cooked with liquid to partially cover)
-------- 170ºF well done
Brisket, Corned
Bake at 325ºF. Let stand 10 to 15 minutes.
2 1/2 to 3 1/2
3 1/2 to 5
2 1/2 to 3 1/2
3 1/2 to 4 1/2
Follow package directions. 170ºF well done; follow package directions.
VEAL
Loin Roast
Roast at 325ºF.
3 tp 4 1 3/4 to 2 1/4

155ºF 160ºF medium
Rib Roast
(bone-in)
Roast at 325ºF.
4 to 5 1 1/2 to 21/4
155ºF 160ºF medium
PORK
Loin Roast
(bone-in or boneless)
Roast at 325ºF.
2 to 5 20 minutes per lb 145ºF Let stand at least 3 minutes.
Crown Roast
Roast at 325ºF.
6 to 10 20 minutes per lb 145ºF Let stand at least 3 minutes.
Shoulder Roast/Butt
Roast at 325ºF.
3 to 6 20 minutes per lb 145ºF Let stand at least 3 minutes.
Ribs (back, spareribs)
Roast at 325ºF.
-------- Cover and cook 1 hour 15 minutes, uncover and cook 45 minutes longer. Tender No standing time
Ribs (country-style)
Roast at 350ºF.
-------- Cover and cook 1 hour 15 minutes, uncover and cook 45 minutes longer. Tender No standing time
Tenderloin
Roast at 425º F to 450º
-------- 3/4 to 1 145ºF Let stand at least 3 minutes
Ham, Fully cooked(bone-in or boneless)
Roast at 325ºF.
-------- 15 to 20 minutes per lb 140ºF No standing time
Fresh Leg/Uncured Ham, Cook Before Eating(bone-in)
Roast at 325ºF.
-------- 15 to 20 minutes per lb 145ºF Let stand at least 3 minutes
LAMB
Leg Roast (whole, bone-in)
Roast at 325ºF. Let stand 10 to 15 minutes.
5 to 7



7 to 9
20 to 25 minutes per lb
25 to 30 minutes per lb
15 to 20 minutes per lb
20 to 25 minutes per lb
140ºF

155ºF

140ºF

155ºF

145ºF medium-rare

160ºF medium

145ºF medium-rare

160ºF medium
Leg Roast (whole, boneless)
Roast at 325ºF. Let stand 10 to 15 minutes.
4 to 7

25 to 30 minutes per lb
30 to 35 minutes per lb
140ºF

155ºF
145ºF medium-rare

160ºF medium
Shoulder Roast or Shank Leg Half
(bone-in)
Roast at 325ºF. Let stand 10 to 15 minutes.
3 to 4 30 to 35 minutes per lb

40 to 45 minutes per lb
140ºF


155ºF
145ºF medium-rare


160ºF medium

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Write A Comment
Comments
1 - 10 of 13 Comments Previous  1 2  Next 
S_O_S_ said: Posted: 1/28/2014 12:24 PM
This might be too simple, but where does it say at what temp I should have my oven? Is it always assumed roasting at a certain temp? I've been told 325, 350, 375, 425 then turn down....help!!
 
JAD435 said: Posted: 1/25/2014 4:37 PM
Who wants a medium roast, I want mine well. That is why you see the red on the roasts at Luby's which is so unappealing.
 
thaejs5 said: Posted: 12/27/2013 6:43 PM
Re. Pork Roast preparation, how can I roast 24 hours prior and heat, slice and serve the following day AND maintain flavor and moisture?
 
NJ-Jim18 said: Posted: 12/25/2013 2:12 PM
Why doesn't a smaller roast take *fewer* minutes per pound? It has a higher surface area to volume ratio? Also, some medium roast times for medium doneness seem to be reversed if the 2/1/4 is meant to be 2 1/4.
 
WhatToDo said: Posted: 11/4/2013 12:00 PM
Trying to cook a Top sirloin beef roast? what directions do I follow?
 
Twobrnot2b said: Posted: 9/12/2013 2:37 PM
Do roasts cook better uncovered or covered?
 
demsmt7 said: Posted: 12/25/2012 6:59 AM
I am cooking a 10 pound bottom round roast boneless, does the temp. lessen if its bone less? Merry Christmas
 
ducmsqaw said: Posted: 12/4/2012 3:43 PM
when roasting a rump roast when placed i pan fat up or down
 
patty08 said: Posted: 11/13/2012 9:48 AM
Can I roast a 23# turkey overnight? What temperature would I use for conventional roast oven? How long would it take?
 
Charisse36 said: Posted: 1/22/2012 3:21 PM
The poultry chart is under Tips & How-Tos > Ingredient > Chicken and Turkey
 
1 - 10 of 13 Comments Previous  1 2  Next 
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