As turkey is to Thanksgiving, the beef rib roast is to Christmas–a giant piece of meat that you only cook once a year. As such, it’s easy to forget one year to the next how you did it. So you might be wondering about cooking times. Don’t worry, the Family Kitchen has got you covered.
The first thing to figure out is how well done your family is going to want it. The times below are mainly for medium rare which will give you a very juicy roast. If you want something more along the lines of medium, add 15 degrees to the internal temperature you are aiming for and leave it in a little longer, check every ten minutes or so after you’ve reached the max medium rare time. Remember, the meat will continue to cook a little while it’s resting, so it’s better to err on the side of a little lower temperature.
So, without further ado, here are those roasting times
Bone-in Beef Rib Roast (4-8 lbs)- Oven temperature 325 degrees
Medium Rare (Internal temperature- 145 degrees)- 23-30 minutes per pound
Medium (Internal temperature- 160 degrees)- 27-38 minutes per pound
Boneless Beef Rib Roast (about 4 lbs)- Oven temperature 325 degrees
Medium Rare (Internal temperature- 140 degrees)- 39-43 min per lb.
Eye Round Beef Rib Roast (2-3 lbs.)- Oven temperature 325 degrees
Medium Rare (Internal temperature- 145 degrees)- 20-22 min. per lb.
Whole Beef Tenderloin (4-6 lbs.)- Oven temperature 425 degrees
Medium Rare- (Internal temperature- 145 degrees)- 45-60 minutes total
Half Beef Tenderloin (2-3 lbs.)- Oven temperature 425 degrees
Medium Rare- Internal temperature- 145 degrees)- 35-45 minutes total