Oven Roasting
» Print Page
Why wait for the holidays to roast your favorites? Stockman & Dakota premium Angus roasts and sirloin tips will come out perfect every time on any occasion. And don't forget the irresistible juices at the bottom of the roasting pan for gravies and sauces.
Directions
- Preheat oven to temperature specified in chart.
- Remove roast from refrigerator, place fat side up on rack in shallow roasting pan and season, as desired. Insert ovenproof meat thermometer in the roast so tip is centered in thickest part, but not resting in fat or touching bone. Do not add water. Do not cover.
- Roast according to chart. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise 5° F to 10° F to reach desired doneness, and roast will be easier to carve.)
| Beef Cut | Oven Temp | Weight | Time (Hours) |
Remove when Internal Temp Reaches: |
|---|---|---|---|---|
| Bottom Round Roast | 325° F | 3 to 4 lbs. | Med-Rare 1½ to 2 | 135° F |
| Eye Round Roast | 325° F | 2 to 3 lbs. | Med-Rare 1½ to 1¾ | 135° F |
| Rib Roast | 350° F | 4 to 6 lbs. (2 Ribs) |
Med-Rare 1¾ to 2¼ | 135° F |
| Medium 2¼ to 2¾ | 150° F | |||
| 6 to 8 lbs. (2-4 Ribs) |
Med-Rare 2¼ to 2½ | 135° F | ||
| Medium 2¾ to 3 | 150° F | |||
| 8 to 10 lbs. (4-5) Ribs |
Med-Rare 2½ to 3 | 135° F | ||
| Medium 3 to 3½ | 150° F | |||
| Ribeye Roast, Small End | 350° F | 3 to 4 lbs. | Med-Rare 1½ to 1¾ | 135° F |
| Medium 1¾ to 2 | 150° F | |||
| 4 to 6 lbs. | Med-Rare 1¾ to 2 | 135° F | ||
| Medium 2 to 2½ | 150° F | |||
| 6 to 8 lbs. | Med-Rare 2 to 2¼ | 135° F | ||
| Medium 2½ to 2¾ | 150° F | |||
| Ribeye Roast, Large End | 350° F | 3 to 4 lbs. | Med-Rare 1¾ to 2¼ | 135° F |
| Medium 2 to 2½ | 150° F | |||
| 4 to 6 lbs. | Med-Rare 2 to 2½ | 135° F | ||
| Medium 2½ to 3 | 150° F | |||
| 6 to 8 lbs. | Med-Rare 2¼ to 2½ | 135° F | ||
| Medium 2¾ to 3 | 150° F | |||
| Round Sirloin Tip Center Roast | 325° F | 2 to 2½ lbs. | Med-Rare 1¼ to 1½ | 140° F |
| Round Tip Roast | 325° F | 3 to 4 lbs. | Med-Rare 1¾ to 2 | 140° F |
| Medium 2¼ to 2½ | 155° F | |||
| 4 to 6 lbs. | Med-Rare 2 to 2½ | 140° F | ||
| Medium 2½ to 3 | 155° F | |||
| 6 to 8 lbs. | Med-Rare 2½ to 3 | 140° F | ||
| Medium 3 to 3½ | 155° F | |||
| Rump Roast | 325° F | 3 to 4 lbs. | Med-Rare 1½ to 2 | 135° F |
| Tenderloin Roast | 425° F | 2 to 3 lbs. (Center Cut) |
Med-Rare 35-40 min. | 135° F |
| Medium 45-50 min. | 150° F | |||
| 4 to 5 lbs. (Whole) |
Med-Rare 50-60 min. | 135° F | ||
| Medium 60-70 min. | 150° F | |||
| Tri-Tip Roast | 425° F | 1½ to 2 lbs. | Med-Rare 30-40 min. | 135° F |
| Medium 40-45 min. | 150° F |
www.BeefItsWhatsForDinner.com is your one-stop resource for beef recipes, meal planning, grocery lists, cooking techniques, nutrition infomation and finding great values in the meat case.
So delicious, we guarantee it twice.
©2013 SUPERVALU INC., All rights reserved.
Stockman & Dakota is a registered trademark of SUPERVALU INC. or
its subsidiaries.