| 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 |