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Rib Eye Roast Cooking Time Chart

Written By Thursday, November 11, 2021 Add Comment Edit

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Timetable for Roasting Meats

Created February 1, 2017

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Whether you're attempting your first holiday ham or making roast beef for an easy Sunday supper, this chart will help ensure it's done just right, every time.

What's In This Article

  • Beef
  • Poultry
  • Pork
  • Veal
  • Lamb

Beef

Rib Eye Roast (boneless) PRIME RIB
OVEN TEMP. 350ºF
WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME INT. TEMP.(After standing)
3-4 lbs 1.5 - 2 hrs 135ºF 15-20 Mins 145ºF (medium-rare)
3-4 lbs 1.75 - 2 hrs 150ºF 15-20 Mins 160ºF (medium)
4-6 lbs 2 - 2.5 hrs 135ºF 15-20 Mins 145ºF (medium-rare)
4-6 lbs 2 - 2.5 hrs 150ºF 15-20 Mins 160ºF (medium)
6-8 lbs 2.5 - 2.75 hrs 135ºF 10-15 Mins 145ºF (medium-rare)
6-8 lbs 2.75 - 3 hrs 150ºF 10-15 Mins 160ºF (medium)

Rib Eye Roast (bone-in) PRIME RIB
OVEN TEMP. 350ºF
WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME INT. TEMP.(After standing)
4-6 lbs (2 Ribs) 1.5 - 2 hrs 135ºF 15-20 Mins 145ºF (medium-rare)
4-6 lbs (2 Ribs) 1.75 - 2 hrs 150ºF 15-20 Mins 160ºF (medium)
6-8 lbs (2-4 Ribs) 2 - 2.5 hrs 135ºF 15-20 Mins 145ºF (medium-rare)
6-8 lbs (2-4 Ribs) 2 - 2.5 hrs 150ºF 15-20 Mins 160ºF (medium)
8-10 lbs (4-5 Ribs) 2.5 - 2.75 hrs 135ºF 10-20 Mins 145ºF (medium-rare)
8-10 lbs (4-5 Ribs) 2.75 - 3 hrs 150ºF 10-20 Mins 160ºF (medium)

Tenderloin Roast
OVEN TEMP. 425ºF
WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME INT. TEMP.(After standing)
2-3 lbs 35-40 mins 135ºF 10-15 Mins 145ºF (medium-rare)
2-3 lbs 45-50 mins 150ºF 10-15 Mins 160ºF (medium)
4-5 lbs 50-60 mins 135ºF 10-15 Mins 145ºF (medium-rare)
4-5 lbs 60-70 mins 150ºF 10-15 Mins 160ºF (medium)

Tri-Tip Roast
OVEN TEMP. 425ºF
WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME INT. TEMP.(After standing)
1.5-2 lbs 30-40 mins 135ºF 10-15 Mins 145ºF (medium-rare)
1.5-2 lbs 40-45 mins 150ºF 10-15 Mins 160ºF (medium)

Round Tip Roast
OVEN TEMP. 325ºF
WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME INT. TEMP.(After standing)
3-4 lbs 1.75-2 hrs 140ºF 10-15 Mins 145ºF (medium-rare)
3-4 lbs 2.25-2.5 hrs 155ºF 10-15 Mins 160ºF (medium)
4-6 lbs 2-2.5 hrs 140ºF 10-15 Mins 145ºF (medium-rare)
4-6 lbs 2.5-3 hrs 155ºF 10-15 Mins 160ºF (medium)
6-8 lbs 2.5-3 hrs 140ºF 10-15 Mins 145ºF (medium-rare)
6-8 lbs 3-3.5 hrs 155ºF 10-15 Mins 160ºF (medium)

Rump Roast
OVEN TEMP. 325ºF
WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME INT. TEMP.(After standing)
2-4 lbs 1.5-2 hrs 135ºF 15-20 Mins 145ºF (medium-rare)

Bottom Round Roast
OVEN TEMP. 325ºF
WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME INT. TEMP.(After standing)
3-4 lbs 1.5-2 hrs 135ºF 10-15 Mins 145ºF (medium-rare)

Eye Round Roast
OVEN TEMP. 325ºF
WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME INT. TEMP.(After standing)
2-3 lbs 1.5-1.75 hrs 135ºF 15-20 Mins 145ºF (medium-rare)

Brisket (fresh)
OVEN TEMP. 325ºF
WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME INT. TEMP.(After standing)
2.5-4 lbs 2.5-3 hrs (cover with liquid) 135ºF 10-15 Mins 170ºF (well done)

Brisket (corned)
OVEN TEMP. 325ºF
WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME INT. TEMP.(After standing)
2.5-3.5 lbs 2.5-3.5 hrs Follow Package Directions 10-15 Mins 170ºF (well done)
3.5-5 lbs 3.5-4.5 hrs Follow Package Directions 10-15 Mins 170ºF (well done)

Poultry

Chicken Breast
OVEN TEMP. 400ºF
WEIGHT ROASTING TIME INTERNAL TEMP.
2 lbs 35-45 mins 165ºF

Whole Chicken
OVEN TEMP. 375ºF
WEIGHT ROASTING TIME INTERNAL TEMP.
3-4 lbs 1.5 - 2 hrs 165ºF

Whole Duck
OVEN TEMP. 350ºF
WEIGHT ROASTING TIME INTERNAL TEMP.
3.5-4 lbs 2 hrs 165ºF
5-5.5 lbs 3 hrs 165ºF

Whole Goose
OVEN TEMP. 350ºF
WEIGHT ROASTING TIME INTERNAL TEMP.
7-9 lbs 2.5-3 hrs 165ºF
9-11 lbs 3-3.5 hrs 165ºF
11-13 lbs 3.5-4 hrs 165ºF

Whole Pheasant
OVEN TEMP. 350ºF
WEIGHT ROASTING TIME INTERNAL TEMP.
2-3 lbs 1-1.25 hrs 165ºF

Rock Cornish Game Hen
OVEN TEMP. 350ºF
WEIGHT ROASTING TIME INTERNAL TEMP.
1-1.5 lbs 1-1.25 hrs 165ºF

Whole Turkey (not stuffed)
OVEN TEMP. 325ºF
WEIGHT ROASTING TIME INTERNAL TEMP.
8 -12 lbs 2.75-3 hrs 165ºF
12-14 lbs 3-3.75 hrs 165ºF
14-18 lbs 3.75-4.25 hrs 165ºF
18-20 lbs 4.25-4.5 hrs 165ºF
20-24 lbs 4.5-5 hrs 165ºF

Turkey Breast (bone-in)
OVEN TEMP. 350ºF
WEIGHT ROASTING TIME INTERNAL TEMP.
2-4 lbs 2.5-3 hrs 165ºF
3-5 lbs 3-3.5 hrs 165ºF
5-7 lbs 3.5-4 hrs 165ºF

Pork

Loin Roast
OVEN TEMP. 325ºF
WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME
2-5 lbs 20 mins/lb 145ºF Let Stand 3 Minutes

Crown Roast
OVEN TEMP. 325ºF
WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME
6-10 lbs 20 mins/lb 145ºF Let Stand 3 Minutes

Shoulder/Butt Roast
OVEN TEMP. 325ºF
WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME
3-6 lbs 20 mins/lb 145ºF Let Stand 3 Minutes

Ribs (back, spareribs)
OVEN TEMP. 325ºF
WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME
- Cook covered 1.25 hrs, uncover, cook 45 minutes longer Tender -

Ribs (country-style)
OVEN TEMP. 350ºF
WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME
- Cook covered 1.25 hrs, uncover, cook 45 minutes longer Tender -

Tenderloin
OVEN TEMP. 425ºF
WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME
- .75-1 hr 145ºF Let Stand 3 Minutes

Ham (fully cooked)
OVEN TEMP. 325ºF
WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME
- 15-20 mins/lb 140ºF -

Fresh Leg/Uncured Ham
OVEN TEMP. 325ºF
WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME
- 15-20 mins/lb 145ºF Let Stand 3 Minutes

Veal

Loin Roast
OVEN TEMP. 325ºF
WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME INT. TEMP.(After standing)
3-4 lbs 1.75-2.25 hrs 155ºF 10-15 minutes 160ºF

Rib Roast
OVEN TEMP. 325ºF
WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME INT. TEMP.(After standing)
4-5 lbs 1.5-2.25 hrs 155ºF 10-15 minutes 160ºF

Lamb

Leg Roast (whole, bone-in)
OVEN TEMP. 325ºF
WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME INT. TEMP.(After standing)
5-7 lbs 20-25 mins/lb 140ºF 10-15 minutes 145ºF (medium-rare)
5-7 lbs 25-30 mins/lb 155ºF 10-15 minutes 160ºF (medium)
7-9 lbs 15-20 mins/lb 140ºF 10-15 minutes 145ºF (medium-rare)
7-9 lbs 20-25 mins/lb 155ºF 10-15 minutes 160ºF (medium)

Leg Roast (whole. boneless)
OVEN TEMP. 325ºF
WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME INT. TEMP.(After standing)
4-7 lbs 25-30 mins/lb 140ºF 10-15 minutes 145ºF (medium-rare)
4-7 lbs 30-35 mins/lb 155ºF 10-15 minutes 160ºF (medium)

Shoulder Roast or Shank Leg Half
OVEN TEMP. 325ºF
WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME INT. TEMP.(After standing)
3-4 lbs 30-35 mins/lb 140ºF 10-15 minutes 145ºF (medium-rare)
3-4 lbs 40-45 mins/lb 155ºF 10-15 minutes 160ºF (medium)

Rib Eye Roast Cooking Time Chart

Source: https://www.bettycrocker.com/how-to/tipslibrary/charts-timetables-measuring/timetable-roasting-meats

Posted by: solisdonve1972.blogspot.com

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