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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.
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