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Type of roast
Oven temperature
Cooking time
Internal temperature (medium rare)
Internal temperature (medium)
Beef tenderloin Whole (5-7 lbs)
425°F
40-55 mins
125°F
140°F
Beef tenderloin Half (2-3 lbs)
425°F
30-40 mins
125°F
140°F
Prime rib (boneless) Whole
350°F
10-15 mins / lb
130°F
140°F
Prime rib (boneless) Half
350°F
15-18 mins / lb
130°F
140°F
Prime rib (bone-in) Whole (16-20 lbs)
325°F
10-15 mins / lb
130°F
145°F
Prime rib (bone-in) Half
325°F
13-15 mins / lb
130°F
145°F
Rump roast Holiday short cut, whole
350°F
12-15 mins / lb
130°F
145°F
Rump roast Holiday short cut, half
350°F
17-20 mins / lb
130°F
145°F
Sirloin strip roast Whole
350°F
1½ – 1¾ hours
125°F
140°F
Sirloin strip roast Half (5-6 lbs)
350°F
1¼ hours
125°F
140°F
Top sirloin roast Whole
350°F
12-15 mins / lb
125°F
140°F
Top sirloin roast Half
350°F
17-20 mins / lb
125°F
140°F
Stuffed roast Lamb, pork, beef, veal
350°F
20-25 mins / lb
Rack of lamb
425°F
25 mins
Veal roast (boneless)
350°F
20 mins / lb
Tips
Bring roast to room temperature one hour prior to cooking.
Preheat oven a half hour before putting the roast into the oven.
Use the time chart as a general guide. Check the roast before the minimum time recommendation because each oven is different, and times will vary.
We recommend you use either a meat thermometer, which stays in the roast as it cooks, or an instant thermometer, which does not stay in the oven.
The thermometer must be placed in the center of the roast, and must not touch a bone.
Take the roast out when the thermometer reaches 5° less than the desired temperature, because the roast will continue to cook after it is removed from the oven.
Once you’ve removed the roast from the oven, let it stand 20-30 minutes before carving andserving.
Roast all meat uncovered, on a rack, without water.
The Chateaubriand beef tenderloin roast is considered to be the most tender cut of beef for a roast. This cut of beef comes from the loin area of the cow, which is right below the backbone, behind the rib section and in front of the sirloin section.
For roasts, the best cuts include rib (on the bone or boned and rolled), sirloin, top rump and fillet. For quick cooking, try fillet, entrecôte, rib eye, sirloin or rump steaks. Brisket, topside and silverside are good for pot roasts, and stewing and braising steak are good for stews and casseroles.
When roasting meat and poultry, set the oven temperature to 325°F (163°C) or higher. Explore the charts below to learn how to get great results every time you cook.
A perfectly cooked beef joint makes a wonderful centrepiece for a Sunday roast or Christmas dinner. To cook it until it's so tender it falls apart, you'll need to choose a joint like chuck and blade or beef brisket and either braise, slow roast or slow cook it for at least a couple of hours.
Prime rib is simply a bigger, less-processed section of the cow's primal rib, while a ribeye is a piece of that rib section sliced into a smaller portion. Both cuts also share a reputation for being utterly delicious. The rib primal is tucked into an area of the cow that doesn't do much work.
The Rib-Eye Roast is the boneless center cut of the rib section. Very well-marbled, tender and flavorful, it is the most desirable and the most expensive of the roasts.
There's no single cut of beef that is necessary to make roast beef; some common cuts include top-round roast, top sirloin roast, bottom-round roast, and eye of round roast. We usually use a top-round roast, but a bottom-round roast would work too.
To give your meat a flavourful crispy exterior, cook uncovered on a rack set in a shallow roasting pan. Don't add water! Invest in a digital thermometer that lets you monitor the temperature of your roast – or even alert you when it's done – without opening the oven door.
Remember to reduce the temperature after 20 minutes and deduct the 20 minutes from the total cooking time - leave the oven door open for a couple of minutes to help it cool down. There's no need to cover your beef while it cooks; you want to get a good crust on the outside and foil won't help with this.
Introduction: My name is Lidia Grady, I am a thankful, fine, glamorous, lucky, lively, pleasant, shiny person who loves writing and wants to share my knowledge and understanding with you.
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