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Email Hen House Market - Butcher block - Cooking techniques

 
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Cooking Techniques - Beef
Roasting
Beef Cut
Oven Temp.(Preheated)
Weight
Approximate Total Cooking Time
Remove from oven when internal temp. reaches:
Ribeye Roast,
small
350°F
3 to 4 lb
Medium rare:
1-1/2 to 1-3/4 hours
Medium:
1-3/4 to 2 hours
135°F


150°F
 
 
 
4 to 6 lb
Medium rare:
1-3/4 to 2 hours
Medium:
2 to 2-1/2 hours
135°F

150°F
 
 
6 to 8 lb
Medium rare:
2 to 2-1/4 hours

Medium:
2-1/2 to 2-3/4 hours
135°F
150°F
Ribeye Roast
,large
350°F
3 to 4 lb
Medium rare:
1-3/4 to 2-1/4 hours

Medium:
2 to 2-1/2 hours
135°F

150°F
 
 
4 to 6 lb
Medium rare:1-3/4 to 2-1/4 hours

Medium:
2 1/2 to 3 hours
135°F
 
 
6 to 8 lb
Medium rare:
1-1/4 to 2-1/2 hours

Medium:
2 3/4 to 3 hours
150°F
Rib Roast
(chine bone
removed)
350°F
4 to 6 lb
(2 ribs)
Medium rare:
1-3/4 to 2-1/4 hours

Medium:
2-1/4 to 2-3/4 hours
135°F

150°F
 
 
6 to 8 lb
(2 to 4 ribs)
Medium rare:
2-1/4 to 2-1/2 hours

Medium:
2-3/4 to 3 hours
135°F

150°F
 
 
8 to 10 lb
(4 to 5 ribs)
Medium rare:
2-1/2 to 3 hours

Medium:
3 to 3-1/2 hours
135°F

150°F
Tenderloin
Roast
425°F
2 to 3 lb
(center-cut)
Medium rare:
35 to 40 minutes

Medium:
45 to 50 minutes
135°F

150°F
 
 
4 to 5 lb
(whole)
Medium rare:
50 to 60 minutes

Medium:
60 to 70 minutes
135°F

150°F
Tri-Tip Roast
425°F
1-1/2 to 2 lb
Medium rare:
30 to 40 minutes

Medium:
40 to 45 minutes
135°F

150°F
Round Tip Roast
325°F
3 to 4 lb
Medium rare:
1-3/4 to 2 hours

Medium:
2-1/4 to 2-1/2 hours
140°F

155°F
 
 
4 to 6 lb
Medium rare:
2 to 2-1/2 hours

Medium:
2-1/2 to 3 hours
140°F

155°F
 
 
6 to 8 lb
Medium rare:
2-1/2 to 3 hours

Medium:
3 to 3-1/2 hours
140°F

155°F
Rump Roast
325°F
3 to 4 lb
Medium rare:
1-1/2 to 2 hours
135°F
Bottom Round Roast
325°F
3 to 4 lb
Medium rare:
1-1/2 to 2 hours
135°F
Eye Round
Roast
325°F
2 to 3 lb
Medium rare:1-1/2 to 1-3/4 hours
135°F
Meatloaf
Cook to
medium
(160 degrees
Fahrenheit)
doneness; see
Determining
Doneness
350°F
8 x 4 inches
1-1/2 lb
Medium:
1-1/4 hours
160°F
Medium rare doneness = 145°F final internal temperature after 15 to 20 minutes standing time.

Medium doneness = 160°F final internal temperature after 15 to 20 minutes standing time.

All cooking times are based on beef removed directly from refrigerator.