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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.

A Step by Step Guide to Roasting Beef
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  1. Step: 01: Preheat oven

    Preheat oven to 350°F.
  2. Step: 02: Season roast

    Generously season beef roast on all sides.
  3. Step: 03: Prepare for oven

    Place seasoned beef roast on roasting rack in a shallow pan.
  4. 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.
  5. 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.
  6. 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.
Cooking Time Guide
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All cook times are based on beef removed directly from the refrigerator.
  • Petite Tender Roast
    Petite Tender Roast
    Thickness/Weight

    8-12 oz.

    Cooking Time

    20-25 minutes

  • Ribeye Roast, small end (boneless)
    Ribeye Roast, small end (boneless)
    Thickness/Weight

    3-4 lbs.

    Cooking Time

    1 1/2-1 3/4 hours

  • Thickness/Weight

    4-6 lbs.

    Cooking Time

    1 3/4-2 hours

  • Thickness/Weight

    6-8 lbs.

    Cooking Time

    2-2 1/4 hours

  • Ribeye Roast, large end (boneless)
    Ribeye Roast, large end (boneless)
    Thickness/Weight

    3-4 lbs.

    Cooking Time

    1 1/2-2 hours

  • Thickness/Weight

    4-6 lbs.

    Cooking Time

    2-2 1/4 hours

  • Thickness/Weight

    6-8 lbs.

    Cooking Time

    2 1/4-2 1/2 hours

  • Ribeye Roast (bone-in)
    Ribeye Roast (bone-in)
    Thickness/Weight

    4-6 lbs. (2 ribs)

    Cooking Time

    1 3/4-2 1/4 hours

  • Thickness/Weight

    6-8 lbs. (2-4 ribs)

    Cooking Time

    2 1/4-2 1/2 hours

  • Thickness/Weight

    8-10 lbs. (4-5 ribs)

    Cooking Time

    2 1/2-3 hours

  • Tenderloin Roast
    Tenderloin Roast
    Thickness/Weight

    2-3 lbs. (center-cut)

    Cooking Time

    35-45 minutes

  • Thickness/Weight

    4-5 lbs. (whole)

    Cooking Time

    45-55 minutes

  • Strip Roast (boneless)
    Strip Roast (boneless)
    Thickness/Weight

    3-4 lbs.

    Cooking Time

    1 1/4-1 1/2 hours

  • Thickness/Weight

    4-6 lbs.

    Cooking Time

    1 1/2-1 3/4 hours

  • Thickness/Weight

    6-8 lbs.

    Cooking Time

    1 3/4-2 hours

  • Tri-Tip Roast
    Tri-Tip Roast
    Thickness/Weight

    1 1/2-2 lbs.

    Cooking Time

    30-40 minutes

  • Thickness/Weight

    2-3 lbs.

    Cooking Time

    40-50 minutes

  • Sirloin Tip Roast
    Sirloin Tip Roast
    Thickness/Weight

    3-4 lbs.

    Cooking Time

    1 3/4-2 hours

  • Thickness/Weight

    4-6 lbs.

    Cooking Time

    2-2 1/4 hours

  • Thickness/Weight

    6-8 lbs.

    Cooking Time

    2 1/4-2 3/4 hours

  • Sirloin Tip Center Roast
    Sirloin Tip Center Roast
    Thickness/Weight

    2-2 1/2 lbs.

    Cooking Time

    1 1/4-1 1/2 hours

  • Rump Roast
    Rump Roast
    Thickness/Weight

    3-4 lbs.

    Cooking Time

    1 1/4-1 3/4 hours

  • Bottom Round Roast
    Bottom Round Roast
    Thickness/Weight

    3-4 lbs.

    Cooking Time

    1 1/4-1 3/4 hours

  • Eye of Round Roast
    Eye of Round Roast
    Thickness/Weight

    2-3 lbs.

    Cooking Time

    1 1/4-1 1/2 hours