Beef Cookery Time Charts - Utah
Oven Roasting
1.
Heat oven to temperature specified in roasting timetable below.
2. Place roast (straight from refrigerator), fat side up, on rack in shallow roasting pan. Season roast
before cooking, as desired. Insert ovenproof meat thermometer so tip is centered in thickest part of
roast, not resting in fat or touching bone. Do not add water; do not cover.
3. Roast according to timetable. Transfer roast to carving board; tent loosely with foil. Let stand 15 to
20 minutes. (Internal 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.
(pre-
heated)
Weight
Approximate Total
Cooking Time
Remove
when internal
temp. equals
Rib Eye Roast, small 350° F
3 to 4 lb
4 to 6 lb
6 to 8 lb
Medium Rare:
1-1/2 to 1-3/4 hours
Medium:
1-3/4 to 2 hours
Medium Rare:
1-3/4 to 2 hours
Medium:
2 to 2-1/2 hours
Medium Rare:
2 to 2-1/4
Medium:
2-1/2 to 2-3/4 hours
135° F
150° F
135° F
150° F
135° F
150° F
Rib Eye Roast, large 350° F
3 to 4 lb
4 to 6 lb
6 to 8 lb
Medium Rare:
1-3/4 to 2-1/4 hours
Medium:
2 to 2-1/2 hours
Medium Rare:
1-3/4 to 2-1/4 hours
Medium:
2-1/2 to 3 hours
Medium Rare:
1-1/4 to 2-1/2 hours
Medium:
2-3/4 to 3 hours
135° F
150° F
135° F
150° F
135° F
150° F
Rib Roast (chine bone removed) 350° F
4 to 6 lb
(2 ribs)
6 to 8 lb
(2 to 4 ribs)
8 to 10 lb
(4 to 5 ribs)
Medium Rare:
1-3/4 to 2-1/4 hours
Medium:
2-1/4 to 2-3/4 hours
Medium Rare:
2-1/4 to 2-1/2 hours
Medium:
2-3/4 to 3 hours
Medium Rare:
2-1/2 to 3 hours
Medium:
3 to 3-1/2 hours
135° F
150° F
135° F
150° F
135° F
150° F
Page 3/5
Free Download
Beef Cookery Time Charts - Utah PDF
Favor this template? Just fancy it by voting!
(0 Votes)
0.0
Related Forms
