| Cut of Meat |
Weight in pounds
|
Approx. total cooking time in hours (unless otherwise noted)
|
Remove from heat when Internal temperature reaches
|
Final doneness temperature
(after resting time, see below name of cut for resting times)
|
|
Beef
|
Rib Eye Roast
(boneless)
Roast at 350ºF.
Let rest 10 to 15 min.
|
3 to 4
4 to 6
6 to 8
|
1 1/2 to 2
1 3/4 to 2
2 to 2 1/2
2 to 2/1/4
2 1/2 to 2/3/4
|
135ºF
150ºF
135ºF
150ºF
135ºF
150ºF
|
145ºF medium-rare
160ºF medium
145ºF medium-rare
160ºF medium
145ºF medium-rare
160ºF medium |
|
Rib Roast
(bone-in)
Roast at 350ºF.
Let rest 20 to 15 min.
|
4 to 6
(2 ribs)
6 to 8
(2 to 4 ribs)
8 to 10
(4 to 5 ribs) |
1 1/2 to 2
1 3/4 to 2
2 to 2 1/2
2 to 2/1/4
2 1/2 to 2/3/4
|
135ºF
150ºF
135ºF
150ºF
135ºF
150ºF
|
145ºF medium-rare
160ºF medium
145ºF medium-rare
160ºF medium
145ºF medium-rare
160ºF medium |
|
Tenderloin Roast
Roast at 425ºF.
Let rest 10 to 15 min.
|
2 to 3
4 to 5
|
35 to 40 min.
45 to 50 min.
50 to 60 min.
60 to 70 min. |
135ºF
150ºF
135ºF
150ºF
|
145ºF medium-rare
160ºF medium
145ºF medium-rare
160ºF medium |
|
Tri-Tip Roast Roast at 425ºF.
Let rest 10 to 15 min. |
1 1/2 to 2 |
30 to 40 min.
40 to 45 min.
|
135ºF
150ºF
|
145ºF medium-rare
160ºF medium |
|
Round Tip Roast
Roast at 325ºF.
Let rest 10 to 15 min.
|
3 to 4
4 to 6
6 to 8
|
1 3/4 to 2
2 1/4 to 2 1/2
2 to 2 1/2
2 1/2 to 3
2 1/2 to 3
3 to 3 1/2
|
140ºF
155ºF
140ºF
155ºF
140ºF
155ºF
|
145ºF medium-rare
160ºF medium
145ºF medium-rare
160ºF medium
145ºF medium-rare
160ºF medium |
|
Rump Roast
Roast at 325ºF.
Let rest 20 to 15 min. |
3 to 4 |
1 1/2 to 2
|
135ºF |
145ºF medium-rare
|
|
Bottom Round Roast
Roast at 325ºF.
Let rest 10 to 15 min. |
3 to 4
|
1 1/2 to 2
|
135ºF |
145ºF medium-rare
|
|
Eye Round Roast
Roast at 325ºF.
Let rest 20 to 15 min. |
2 to 3 |
1 1/2 to 1 3/4
|
135ºF |
145ºF medium-rare |
|
Brisket, Fresh
Bake at 325ºF.
Let stand 10 to 15 min.
|
2 1/2 to 4 |
2 1/2 to 3 (partially cover with liquid to cook)
|
|
170ºF well done |
|
Brisket, Corned
Bake at 325ºF.
Let stand 10 to 15 min. |
2 1/2 to 3 1/2
3 1/2 to 5 |
2 1/2 to 3 1/2
3 1/2 to 4 1/2 |
Follow package directions. |
170ºF well done; follow package directions. |
Pork
|
Loin Roast
(bone-in or boneless)
Roast at 325ºF. |
2 to 5 |
20 min. per pound |
145ºF |
Let rest at least 3 min.. |
|
Crown Roast
Roast at 325ºF. |
6 to 10 |
20 min. per pound |
145ºF |
Let rest at least 3 min.. |
|
Shoulder Roast/Butt
Roast at 325ºF. |
3 to 6 |
20 min. per pound |
145ºF |
Let rest at least 3 min.. |
|
Ribs (back, spareribs)
Roast at 325ºF. |
|
Cover and cook 1 hour 15 min., uncover and cook 45 min. longer. |
Tender |
No resting time |
|
Ribs (country-style)
Roast at 350ºF. |
|
Cover and cook 1 hour 15 min., uncover and cook 45 min. longer. |
Tender |
No resting time |
|
Tenderloin
Roast at 425º F to 450º |
|
3/4 to 1 hour per pound |
145ºF |
Let rest at least 3 min. |
|
Fresh Uncured Ham, Cook Before Eating (bone-in)
Roast at 325ºF. |
|
15 to 20 min. per pound |
145ºF |
Let rest at least 3 min. |
