Cooking Beef

The cooking times listed below are approximate. Use a calibrated meat thermometer to be sure the meat has reached the safe internal temperature listed. The cooking guidelines are provided by the USDA.

Rib Roast, Bone-In
Roast at 325°
Medium rare: 23-25 min/lb to 145°
Medium: 27-30 min/lb to 160°
Well-done: 32-34 min/lb to 170°

Rib Roast, Boneless
Roast at 325°
Medium rare: 23-25 min/lb to 145°
Medium: 27-30 min/lb to 160°
Well-done: 32-34 min/lb to 170°

Chuck Roast and Brisket
Braise 3-4 lb. piece at 325°
Cook for 2-3 hours until 160° and fork tender

Ground Beef
Cook to 160°

Round & Rump Roast
Roast 2 ½-4 lb. at 325° until preferred temperature is reached
Medium rare: 23-25 min/lb to 145°
Medium: 27-30 min/lb to 160°
Well-done: 32-34 min/lb. to 170°

Tenderloin, Whole (4-6 lb. piece)
Roast at 425°
Medium rare: 45-60 min total to 146°

Tenderloin, Half (2-3 lb. piece)
Roast at 425°
Medium: 35-45 min to 160°

Steaks, ¾” Thick
Broil or grill until preferred temperature is reached
Medium rare: 4-5 min/side to 145°
Medium: 6-7 min/side to 160°

Stew & Shank
Cover with liquid at 325°
Simmer for 2-3 hours until 160° and fork tender

Short Ribs
Braise at 325°
1½-2½ hours until 160° and fork tender