Approximate Beef Cooking Times °F
Type of Beef |
Size |
Cooking Method |
Cooking Time |
Internal Temperature |
Rib Roast, bone in |
4 to 6 lbs. |
Roast 325° |
23-25 min./lb. |
Medium rare 145° |
Rib Roast, boneless rolled |
4 to 6 lbs. |
Roast 325° |
Add 5-8 min./lb. to times above |
Same as above |
Chuck Roast, Brisket |
3 to 4 lbs. |
*Braise 325° |
*Braise 325° |
Medium 160° |
Round or Rump Roast |
2 1/2 to 4 lbs. |
Roast 325° |
30-35 min./lb. |
Medium rare 145° |
Tenderloin, whole |
4 to 6 lbs. |
Roast 425° |
45-60 min. total |
Medium rare 145° |
Steaks |
3/4" thick |
Broil/Grill |
4-5 min. per side |
Medium rare 145° |
Stew or Shank Cross Cuts |
1 to 1 1/2" thick |
Cover with liquid; simmer |
2 to 3 hours |
Medium 160° |
Short Ribs |
4" long and 2" thick |
Braise 325° |
1 1/2 to 2 1/2 hours |
Medium 160° |
Source: USDA
Also Check Out Our: Meat Storage Times and Butcher Cuts Pages