Roasting
A dry-heat oven cooking method used for larger, more tender cuts of beef. No liquid is added and no cover is used.
Want to impress your family with a super easy main dish that looks incredibly fancy? Try dry roasting a beef roast. Whether it’s a Prime Rib Roast or an Eye-of-Round Roast, the results are simply amazing.
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A Step by Step Guide to Roasting Beef
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Step: 01: Preheat oven
Preheat oven to 350°F. -
Step: 02: Season roast
Generously season beef roast on all sides. -
Step: 03: Prepare for oven
Place seasoned beef roast on roasting rack in a shallow pan. -
Step: 04: Cook beef roast
Cook as recommended, being sure not to overshoot your target internal temperature. Use a meat thermometer to determine doneness. An oven-proof thermometer is a great option. -
Step: 05: Let it rest
Tent loosely with aluminum foil and let your roast rest for 15-20 minutes. This allows the juices to redistribute. -
Step: 06: Carve
Carve beef roast against the grain in ½-inch slices.
Tips
Check out our recipes section for more seasoning recipes! To prevent steaming your roast, be sure to use a pan that is 1-2-inches deep. For Prime Rib or Ribeye Roasts, cook fat side up. Check out our doneness chart to learn more about your preferences. The roast’s internal temperature continues to rise during resting. -
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Cooking Time Guide
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All cook times are based on beef removed directly from the refrigerator.
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Petite Tender Roast
Thickness/Weight
8-12 oz.
Cooking Time
20-25 minutes
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Ribeye Roast, small end (boneless)
Thickness/Weight
3-4 lbs.
Cooking Time
1 1/2-1 3/4 hours
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Thickness/Weight
4-6 lbs.
Cooking Time
1 3/4-2 hours
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Thickness/Weight
6-8 lbs.
Cooking Time
2-2 1/4 hours
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Ribeye Roast, large end (boneless)
Thickness/Weight
3-4 lbs.
Cooking Time
1 1/2-2 hours
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Thickness/Weight
4-6 lbs.
Cooking Time
2-2 1/4 hours
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Thickness/Weight
6-8 lbs.
Cooking Time
2 1/4-2 1/2 hours
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Ribeye Roast (bone-in)
Thickness/Weight
4-6 lbs. (2 ribs)
Cooking Time
1 3/4-2 1/4 hours
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Thickness/Weight
6-8 lbs. (2-4 ribs)
Cooking Time
2 1/4-2 1/2 hours
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Thickness/Weight
8-10 lbs. (4-5 ribs)
Cooking Time
2 1/2-3 hours
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Tenderloin Roast
Thickness/Weight
2-3 lbs. (center-cut)
Cooking Time
35-45 minutes
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Thickness/Weight
4-5 lbs. (whole)
Cooking Time
45-55 minutes
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Strip Roast (boneless)
Thickness/Weight
3-4 lbs.
Cooking Time
1 1/4-1 1/2 hours
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Thickness/Weight
4-6 lbs.
Cooking Time
1 1/2-1 3/4 hours
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Thickness/Weight
6-8 lbs.
Cooking Time
1 3/4-2 hours
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Tri-Tip Roast
Thickness/Weight
1 1/2-2 lbs.
Cooking Time
30-40 minutes
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Thickness/Weight
2-3 lbs.
Cooking Time
40-50 minutes
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Sirloin Tip Roast
Thickness/Weight
3-4 lbs.
Cooking Time
1 3/4-2 hours
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Thickness/Weight
4-6 lbs.
Cooking Time
2-2 1/4 hours
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Thickness/Weight
6-8 lbs.
Cooking Time
2 1/4-2 3/4 hours
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Sirloin Tip Center Roast
Thickness/Weight
2-2 1/2 lbs.
Cooking Time
1 1/4-1 1/2 hours
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Rump Roast
Thickness/Weight
3-4 lbs.
Cooking Time
1 1/4-1 3/4 hours
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Bottom Round Roast
Thickness/Weight
3-4 lbs.
Cooking Time
1 1/4-1 3/4 hours
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Eye of Round Roast
Thickness/Weight
2-3 lbs.
Cooking Time
1 1/4-1 1/2 hours
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