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November 16, 2007, Newsletter Issue #75: All Beef Roasts Are Not the Same
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Tip of the Week
If you are preparing to cook a beef roast, you should keep in mind that different cuts of meat will require different roasting times.
Ribeye (3 pounds, boneless)
Oven Temperature: 350 degrees F.
Internal Temperature: 140 degrees F.
Cooking Time: 13 minutes per pound for rare meat
Rib Roast (5 pounds, bone-in)
Oven Temperature: 300 degrees F.
Internal Temperature: 140 degrees F.
Cooking Time: 25 minutes per pound for rare meat
Tenderloin (3 pounds)
Oven Temperature: 425 degrees F for the first 15 minutes, then 350 degrees F
Internal Temperature: 140 degrees F.
Cooking Time: 10 minutes per pound for rare meat
Brisket (5 pounds)
Oven Temperature: 375 degrees F.
Internal Temperature: 140 degrees F.
Cooking Time: 30 minutes per pound for rare meat
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