How Long to Cook Beef by Weight Written By Spears Aftely1985 Thursday, June 16, 2022 Add Comment Edit What's Trending Timetable for Roasting Meats Created February 1, 2017 Whether you're attempting your first holiday ham or making roast beef for an easy Sunday supper, this chart will help ensure it's done just right, every time. What's In This Article Beef Poultry Pork Veal Lamb Beef Rib Eye Roast (boneless) PRIME RIBOVEN TEMP. 350ºF WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME INT. TEMP.(After standing) 3-4 lbs 1.5 - 2 hrs 135ºF 15-20 Mins 145ºF (medium-rare) 3-4 lbs 1.75 - 2 hrs 150ºF 15-20 Mins 160ºF (medium) 4-6 lbs 2 - 2.5 hrs 135ºF 15-20 Mins 145ºF (medium-rare) 4-6 lbs 2 - 2.5 hrs 150ºF 15-20 Mins 160ºF (medium) 6-8 lbs 2.5 - 2.75 hrs 135ºF 10-15 Mins 145ºF (medium-rare) 6-8 lbs 2.75 - 3 hrs 150ºF 10-15 Mins 160ºF (medium) Rib Eye Roast (bone-in) PRIME RIBOVEN TEMP. 350ºF WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME INT. TEMP.(After standing) 4-6 lbs (2 Ribs) 1.5 - 2 hrs 135ºF 15-20 Mins 145ºF (medium-rare) 4-6 lbs (2 Ribs) 1.75 - 2 hrs 150ºF 15-20 Mins 160ºF (medium) 6-8 lbs (2-4 Ribs) 2 - 2.5 hrs 135ºF 15-20 Mins 145ºF (medium-rare) 6-8 lbs (2-4 Ribs) 2 - 2.5 hrs 150ºF 15-20 Mins 160ºF (medium) 8-10 lbs (4-5 Ribs) 2.5 - 2.75 hrs 135ºF 10-20 Mins 145ºF (medium-rare) 8-10 lbs (4-5 Ribs) 2.75 - 3 hrs 150ºF 10-20 Mins 160ºF (medium) Tenderloin RoastOVEN TEMP. 425ºF WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME INT. TEMP.(After standing) 2-3 lbs 35-40 mins 135ºF 10-15 Mins 145ºF (medium-rare) 2-3 lbs 45-50 mins 150ºF 10-15 Mins 160ºF (medium) 4-5 lbs 50-60 mins 135ºF 10-15 Mins 145ºF (medium-rare) 4-5 lbs 60-70 mins 150ºF 10-15 Mins 160ºF (medium) Tri-Tip RoastOVEN TEMP. 425ºF WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME INT. TEMP.(After standing) 1.5-2 lbs 30-40 mins 135ºF 10-15 Mins 145ºF (medium-rare) 1.5-2 lbs 40-45 mins 150ºF 10-15 Mins 160ºF (medium) Round Tip RoastOVEN TEMP. 325ºF WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME INT. TEMP.(After standing) 3-4 lbs 1.75-2 hrs 140ºF 10-15 Mins 145ºF (medium-rare) 3-4 lbs 2.25-2.5 hrs 155ºF 10-15 Mins 160ºF (medium) 4-6 lbs 2-2.5 hrs 140ºF 10-15 Mins 145ºF (medium-rare) 4-6 lbs 2.5-3 hrs 155ºF 10-15 Mins 160ºF (medium) 6-8 lbs 2.5-3 hrs 140ºF 10-15 Mins 145ºF (medium-rare) 6-8 lbs 3-3.5 hrs 155ºF 10-15 Mins 160ºF (medium) Rump RoastOVEN TEMP. 325ºF WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME INT. TEMP.(After standing) 2-4 lbs 1.5-2 hrs 135ºF 15-20 Mins 145ºF (medium-rare) Bottom Round RoastOVEN TEMP. 325ºF WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME INT. TEMP.(After standing) 3-4 lbs 1.5-2 hrs 135ºF 10-15 Mins 145ºF (medium-rare) Eye Round RoastOVEN TEMP. 325ºF WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME INT. TEMP.(After standing) 2-3 lbs 1.5-1.75 hrs 135ºF 15-20 Mins 145ºF (medium-rare) Brisket (fresh)OVEN TEMP. 325ºF WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME INT. TEMP.(After standing) 2.5-4 lbs 2.5-3 hrs (cover with liquid) 135ºF 10-15 Mins 170ºF (well done) Brisket (corned)OVEN TEMP. 325ºF WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME INT. TEMP.(After standing) 2.5-3.5 lbs 2.5-3.5 hrs Follow Package Directions 10-15 Mins 170ºF (well done) 3.5-5 lbs 3.5-4.5 hrs Follow Package Directions 10-15 Mins 170ºF (well done) Poultry Chicken BreastOVEN TEMP. 400ºF WEIGHT ROASTING TIME INTERNAL TEMP. 2 lbs 35-45 mins 165ºF Whole ChickenOVEN TEMP. 375ºF WEIGHT ROASTING TIME INTERNAL TEMP. 3-4 lbs 1.5 - 2 hrs 165ºF Whole DuckOVEN TEMP. 350ºF WEIGHT ROASTING TIME INTERNAL TEMP. 3.5-4 lbs 2 hrs 165ºF 5-5.5 lbs 3 hrs 165ºF Whole GooseOVEN TEMP. 350ºF WEIGHT ROASTING TIME INTERNAL TEMP. 7-9 lbs 2.5-3 hrs 165ºF 9-11 lbs 3-3.5 hrs 165ºF 11-13 lbs 3.5-4 hrs 165ºF Whole PheasantOVEN TEMP. 350ºF WEIGHT ROASTING TIME INTERNAL TEMP. 2-3 lbs 1-1.25 hrs 165ºF Rock Cornish Game HenOVEN TEMP. 350ºF WEIGHT ROASTING TIME INTERNAL TEMP. 1-1.5 lbs 1-1.25 hrs 165ºF Whole Turkey (not stuffed)OVEN TEMP. 325ºF WEIGHT ROASTING TIME INTERNAL TEMP. 8 -12 lbs 2.75-3 hrs 165ºF 12-14 lbs 3-3.75 hrs 165ºF 14-18 lbs 3.75-4.25 hrs 165ºF 18-20 lbs 4.25-4.5 hrs 165ºF 20-24 lbs 4.5-5 hrs 165ºF Turkey Breast (bone-in)OVEN TEMP. 350ºF WEIGHT ROASTING TIME INTERNAL TEMP. 2-4 lbs 2.5-3 hrs 165ºF 3-5 lbs 3-3.5 hrs 165ºF 5-7 lbs 3.5-4 hrs 165ºF Pork Loin RoastOVEN TEMP. 325ºF WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME 2-5 lbs 20 mins/lb 145ºF Let Stand 3 Minutes Crown RoastOVEN TEMP. 325ºF WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME 6-10 lbs 20 mins/lb 145ºF Let Stand 3 Minutes Shoulder/Butt RoastOVEN TEMP. 325ºF WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME 3-6 lbs 20 mins/lb 145ºF Let Stand 3 Minutes Ribs (back, spareribs)OVEN TEMP. 325ºF WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME - Cook covered 1.25 hrs, uncover, cook 45 minutes longer Tender - Ribs (country-style)OVEN TEMP. 350ºF WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME - Cook covered 1.25 hrs, uncover, cook 45 minutes longer Tender - TenderloinOVEN TEMP. 425ºF WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME - .75-1 hr 145ºF Let Stand 3 Minutes Ham (fully cooked)OVEN TEMP. 325ºF WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME - 15-20 mins/lb 140ºF - Fresh Leg/Uncured HamOVEN TEMP. 325ºF WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME - 15-20 mins/lb 145ºF Let Stand 3 Minutes Veal Loin RoastOVEN TEMP. 325ºF WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME INT. TEMP.(After standing) 3-4 lbs 1.75-2.25 hrs 155ºF 10-15 minutes 160ºF Rib RoastOVEN TEMP. 325ºF WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME INT. TEMP.(After standing) 4-5 lbs 1.5-2.25 hrs 155ºF 10-15 minutes 160ºF Lamb Leg Roast (whole, bone-in)OVEN TEMP. 325ºF WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME INT. TEMP.(After standing) 5-7 lbs 20-25 mins/lb 140ºF 10-15 minutes 145ºF (medium-rare) 5-7 lbs 25-30 mins/lb 155ºF 10-15 minutes 160ºF (medium) 7-9 lbs 15-20 mins/lb 140ºF 10-15 minutes 145ºF (medium-rare) 7-9 lbs 20-25 mins/lb 155ºF 10-15 minutes 160ºF (medium) Leg Roast (whole. boneless)OVEN TEMP. 325ºF WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME INT. TEMP.(After standing) 4-7 lbs 25-30 mins/lb 140ºF 10-15 minutes 145ºF (medium-rare) 4-7 lbs 30-35 mins/lb 155ºF 10-15 minutes 160ºF (medium) Shoulder Roast or Shank Leg HalfOVEN TEMP. 325ºF WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME INT. TEMP.(After standing) 3-4 lbs 30-35 mins/lb 140ºF 10-15 minutes 145ºF (medium-rare) 3-4 lbs 40-45 mins/lb 155ºF 10-15 minutes 160ºF (medium) dreyeroppon1996.blogspot.com Source: https://www.bettycrocker.com/how-to/tipslibrary/charts-timetables-measuring/Timetable-Roasting-Meats Share this post
What's In This Article Beef Poultry Pork Veal Lamb Beef Rib Eye Roast (boneless) PRIME RIBOVEN TEMP. 350ºF WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME INT. TEMP.(After standing) 3-4 lbs 1.5 - 2 hrs 135ºF 15-20 Mins 145ºF (medium-rare) 3-4 lbs 1.75 - 2 hrs 150ºF 15-20 Mins 160ºF (medium) 4-6 lbs 2 - 2.5 hrs 135ºF 15-20 Mins 145ºF (medium-rare) 4-6 lbs 2 - 2.5 hrs 150ºF 15-20 Mins 160ºF (medium) 6-8 lbs 2.5 - 2.75 hrs 135ºF 10-15 Mins 145ºF (medium-rare) 6-8 lbs 2.75 - 3 hrs 150ºF 10-15 Mins 160ºF (medium) Rib Eye Roast (bone-in) PRIME RIBOVEN TEMP. 350ºF WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME INT. TEMP.(After standing) 4-6 lbs (2 Ribs) 1.5 - 2 hrs 135ºF 15-20 Mins 145ºF (medium-rare) 4-6 lbs (2 Ribs) 1.75 - 2 hrs 150ºF 15-20 Mins 160ºF (medium) 6-8 lbs (2-4 Ribs) 2 - 2.5 hrs 135ºF 15-20 Mins 145ºF (medium-rare) 6-8 lbs (2-4 Ribs) 2 - 2.5 hrs 150ºF 15-20 Mins 160ºF (medium) 8-10 lbs (4-5 Ribs) 2.5 - 2.75 hrs 135ºF 10-20 Mins 145ºF (medium-rare) 8-10 lbs (4-5 Ribs) 2.75 - 3 hrs 150ºF 10-20 Mins 160ºF (medium) Tenderloin RoastOVEN TEMP. 425ºF WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME INT. TEMP.(After standing) 2-3 lbs 35-40 mins 135ºF 10-15 Mins 145ºF (medium-rare) 2-3 lbs 45-50 mins 150ºF 10-15 Mins 160ºF (medium) 4-5 lbs 50-60 mins 135ºF 10-15 Mins 145ºF (medium-rare) 4-5 lbs 60-70 mins 150ºF 10-15 Mins 160ºF (medium) Tri-Tip RoastOVEN TEMP. 425ºF WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME INT. TEMP.(After standing) 1.5-2 lbs 30-40 mins 135ºF 10-15 Mins 145ºF (medium-rare) 1.5-2 lbs 40-45 mins 150ºF 10-15 Mins 160ºF (medium) Round Tip RoastOVEN TEMP. 325ºF WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME INT. TEMP.(After standing) 3-4 lbs 1.75-2 hrs 140ºF 10-15 Mins 145ºF (medium-rare) 3-4 lbs 2.25-2.5 hrs 155ºF 10-15 Mins 160ºF (medium) 4-6 lbs 2-2.5 hrs 140ºF 10-15 Mins 145ºF (medium-rare) 4-6 lbs 2.5-3 hrs 155ºF 10-15 Mins 160ºF (medium) 6-8 lbs 2.5-3 hrs 140ºF 10-15 Mins 145ºF (medium-rare) 6-8 lbs 3-3.5 hrs 155ºF 10-15 Mins 160ºF (medium) Rump RoastOVEN TEMP. 325ºF WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME INT. TEMP.(After standing) 2-4 lbs 1.5-2 hrs 135ºF 15-20 Mins 145ºF (medium-rare) Bottom Round RoastOVEN TEMP. 325ºF WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME INT. TEMP.(After standing) 3-4 lbs 1.5-2 hrs 135ºF 10-15 Mins 145ºF (medium-rare) Eye Round RoastOVEN TEMP. 325ºF WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME INT. TEMP.(After standing) 2-3 lbs 1.5-1.75 hrs 135ºF 15-20 Mins 145ºF (medium-rare) Brisket (fresh)OVEN TEMP. 325ºF WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME INT. TEMP.(After standing) 2.5-4 lbs 2.5-3 hrs (cover with liquid) 135ºF 10-15 Mins 170ºF (well done) Brisket (corned)OVEN TEMP. 325ºF WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME INT. TEMP.(After standing) 2.5-3.5 lbs 2.5-3.5 hrs Follow Package Directions 10-15 Mins 170ºF (well done) 3.5-5 lbs 3.5-4.5 hrs Follow Package Directions 10-15 Mins 170ºF (well done) Poultry Chicken BreastOVEN TEMP. 400ºF WEIGHT ROASTING TIME INTERNAL TEMP. 2 lbs 35-45 mins 165ºF Whole ChickenOVEN TEMP. 375ºF WEIGHT ROASTING TIME INTERNAL TEMP. 3-4 lbs 1.5 - 2 hrs 165ºF Whole DuckOVEN TEMP. 350ºF WEIGHT ROASTING TIME INTERNAL TEMP. 3.5-4 lbs 2 hrs 165ºF 5-5.5 lbs 3 hrs 165ºF Whole GooseOVEN TEMP. 350ºF WEIGHT ROASTING TIME INTERNAL TEMP. 7-9 lbs 2.5-3 hrs 165ºF 9-11 lbs 3-3.5 hrs 165ºF 11-13 lbs 3.5-4 hrs 165ºF Whole PheasantOVEN TEMP. 350ºF WEIGHT ROASTING TIME INTERNAL TEMP. 2-3 lbs 1-1.25 hrs 165ºF Rock Cornish Game HenOVEN TEMP. 350ºF WEIGHT ROASTING TIME INTERNAL TEMP. 1-1.5 lbs 1-1.25 hrs 165ºF Whole Turkey (not stuffed)OVEN TEMP. 325ºF WEIGHT ROASTING TIME INTERNAL TEMP. 8 -12 lbs 2.75-3 hrs 165ºF 12-14 lbs 3-3.75 hrs 165ºF 14-18 lbs 3.75-4.25 hrs 165ºF 18-20 lbs 4.25-4.5 hrs 165ºF 20-24 lbs 4.5-5 hrs 165ºF Turkey Breast (bone-in)OVEN TEMP. 350ºF WEIGHT ROASTING TIME INTERNAL TEMP. 2-4 lbs 2.5-3 hrs 165ºF 3-5 lbs 3-3.5 hrs 165ºF 5-7 lbs 3.5-4 hrs 165ºF Pork Loin RoastOVEN TEMP. 325ºF WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME 2-5 lbs 20 mins/lb 145ºF Let Stand 3 Minutes Crown RoastOVEN TEMP. 325ºF WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME 6-10 lbs 20 mins/lb 145ºF Let Stand 3 Minutes Shoulder/Butt RoastOVEN TEMP. 325ºF WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME 3-6 lbs 20 mins/lb 145ºF Let Stand 3 Minutes Ribs (back, spareribs)OVEN TEMP. 325ºF WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME - Cook covered 1.25 hrs, uncover, cook 45 minutes longer Tender - Ribs (country-style)OVEN TEMP. 350ºF WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME - Cook covered 1.25 hrs, uncover, cook 45 minutes longer Tender - TenderloinOVEN TEMP. 425ºF WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME - .75-1 hr 145ºF Let Stand 3 Minutes Ham (fully cooked)OVEN TEMP. 325ºF WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME - 15-20 mins/lb 140ºF - Fresh Leg/Uncured HamOVEN TEMP. 325ºF WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME - 15-20 mins/lb 145ºF Let Stand 3 Minutes Veal Loin RoastOVEN TEMP. 325ºF WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME INT. TEMP.(After standing) 3-4 lbs 1.75-2.25 hrs 155ºF 10-15 minutes 160ºF Rib RoastOVEN TEMP. 325ºF WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME INT. TEMP.(After standing) 4-5 lbs 1.5-2.25 hrs 155ºF 10-15 minutes 160ºF Lamb Leg Roast (whole, bone-in)OVEN TEMP. 325ºF WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME INT. TEMP.(After standing) 5-7 lbs 20-25 mins/lb 140ºF 10-15 minutes 145ºF (medium-rare) 5-7 lbs 25-30 mins/lb 155ºF 10-15 minutes 160ºF (medium) 7-9 lbs 15-20 mins/lb 140ºF 10-15 minutes 145ºF (medium-rare) 7-9 lbs 20-25 mins/lb 155ºF 10-15 minutes 160ºF (medium) Leg Roast (whole. boneless)OVEN TEMP. 325ºF WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME INT. TEMP.(After standing) 4-7 lbs 25-30 mins/lb 140ºF 10-15 minutes 145ºF (medium-rare) 4-7 lbs 30-35 mins/lb 155ºF 10-15 minutes 160ºF (medium) Shoulder Roast or Shank Leg HalfOVEN TEMP. 325ºF WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME INT. TEMP.(After standing) 3-4 lbs 30-35 mins/lb 140ºF 10-15 minutes 145ºF (medium-rare) 3-4 lbs 40-45 mins/lb 155ºF 10-15 minutes 160ºF (medium)
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