Note 1 — CONTENTS
Reading edition
Timetable for roasting beef
1
Cut of meat Approximate ready-to-cook weight Approximate roasting time at 325° F2 Internal temperature of meat when done
Pounds Hours °F °C
Beef
Standing ribs3
Rare 4 to 6 2¼ to 2½ 140 60
Medium 4 to 6 2½ to 3⅓ 160 70
Well done 4 to 6 2¾ to 4 170 75
Rare 6 to 8 2½ to 3 140 60
Medium 6 to 8 3 to 3½ 160 70
Well done 6 to 8 3½ to 4¼ 170 75
Rolled rib
Rare 5 to 7 2⅔ to 3¾ 140 60
Medium 5 to 7 3¼ to 4½ 160 70
Well done 5 to 7 4 to 5⅔ 170 75
Rolled rump
(choice grade) 4 to 6 2 to 2½ 150 to 170 65 to 75
Sirloin tip
(choice grade) 3½ to 4 2⅓ 140 to 170 60 to 75
6 to 8 3½ to 4 140 to 170 60 to 75
1 Source: Adapted from Home and Garden Bulletin No. 118, “Beef and Veal in Family Meals.”
2 Meat at refrigerator temperature at start of roasting.
3 Eight-inch cut. For 10-inch ribs allow about 30 minutes less time.