Beef
How to Roast
- Preheat the oven for at least 10 minutes.
- Cook Roasts fat side up on rack in shallow roasting pan.
- Use an instant read thermometer. Insert halfway into the roast, making sure not to touch bone.
- Do not add water. Do not cover.
- Always allow roast to rest 10 to 15 minutes after cooking before slicing. Cover loosely with a tent of aluminum foil.
Beef
| Cut | Weight | Oven Temp. | Med. Rare | Internal Temp | Medium | Internal Temp |
|---|---|---|---|---|---|---|
| Rib Eye Roast – small end | 3 – 4 lbs. | 350° | 1-1/2 to 1-3/4 hrs | 135° | 1-3/4 to 2 hrs | 150° |
| 4 – 6 lbs. | 1-3/4 to 2 hrs | 2 to 2-1/2 hrs | ||||
| 6 – 8 lbs. | 2 to 2-1/4 hrs | 2-1/2 to 2-3/4 hrs | ||||
| Rib Eye Roast – large end | 3 – 4 lbs. | 350° | 1-3/4 to 2-1/4 hrs | 135° | 2 to 2-1/2 hrs | 150° |
| 4 – 6 lbs. | 2 to 2-1/2 hrs | 2-1/2 to 3 hrs | ||||
| 6 – 8 lbs. | 2-1/4 to 2-1/2 hrs | 2-1/2 to 3 hrs | ||||
| Rib Roast | 4 – 6 lbs. | 350° | 1-3/4 to 2-1/4 hrs | 135° | 2-1/4 to 2-3/4 hrs | 150° |
| 6 – 8 lbs. | 2-1/4 to 2-1/2 hrs | 2-3/4 to 3 hrs | ||||
| 8 – 10 lbs. | 2-1/2 to 3 hrs | 3 to 3-1/2 hrs | ||||
| Tenderloin | 2 – 3 lbs. | 425° | 35 – 40 min | 135° | 40 -45 min | 150° |
| 4 – 5 lbs. | 50 – 60 min | 60 – 70 min | ||||
| Tri Tip | 1-1/2 to 2 lbs. | 425° | 30 – 40 min | 135° | 40 -45 min | 150° |
| Tip Roast | 3 – 4 lbs. | 325° | 1-3/4 to 2 hrs | 135° | 2-1/4 to 2-1/2 hrs | 150° |
| 4 – 6 lbs. | 2 to 2-1/2 hrs | 2-1/2 to 3 hrs | ||||
| 6 – 8 lbs. | 2-1/2 to 3 hrs | 3 to 3-1/2 hrs | ||||
| Eye of Round | 2 – 3 lbs. | 325° | 1-1/2 to 1-3/4 hrs | 135° |
Pork
| Cut | Weight | Oven Temp. | Med. Rare | Internal Temp |
|---|---|---|---|---|
| Boston Butt | 3 – 6 lbs. | 350° | 30 – 35 min. per pound | 150 – 155° |
| Butt half leg | 5 – 8 lbs. | 350° | 25 – 35 min. per pound with 1 cup of liquid | 150 – 155° |
| Baby back ribs | 2 – 4 lbs. | 350° | 1-1/2 to 2 hrs | 160° |
| Country style ribs | 2 – 4 lbs. | 350° | 1-1/2 to 2 hrs | 150 – 155° |
| Crown roast | 4 – 6 lbs. | 350° | 20 – 30 min. per pound | 150 – 155° |
| Whole fresh ham | 12 – 16 lbs. | 350° | 22 – 26 min. per pound | 150 – 155° |
| Boneless loin roast | 350° | 20 – 30 min. per pound | 150 – 155° | |
| Pork tenderloins | 450° | 20 – 30 min. per pound | 150 – 155° |
Lamb
| Cut | Weight | Oven Temp. | Med. Rare | Internal Temp |
|---|---|---|---|---|
| Leg of lamb | 3 – 6 lbs. | 350° | 20 min. per pound | 145° |
| Rack of lamb | 5 – 8 lbs. | 375° | 30 min. per pound | 145° |
| Lamb shoulder roast | 2 – 4 lbs. | 350° | 25 min. per pound | 145° |
Veal
| Cut | Weight | Oven Temp. | Med. Rare | Internal Temp |
|---|---|---|---|---|
| Veal Rib Roast | 4 – 5 lbs. | 325° | 1-3/4 to 2 hrs | 155° |
Poultry
| Cut | Oven Temp. | Med. Rare | Internal Temp | |
|---|---|---|---|---|
| Turkey Breast – bone | 325° | 22 – 25 min. per pound | 170° | |
| Turkey Breast – boneless | 325° | 15 -18 min. per pound with 1 cup of liquid | 170° | |
| Whole Turkey | 325° | 15 – 18 min. per pound | 165° | |
| Roasting Chicken Whole | 350° | 20 min. per pound | 180° | |
| Duck Whole | 350° | 18 min. per pound | 175° | |
| Cornish Hen | 350° | 1 to 1-1/4 hrs | 180° | |
| Duck Breast | grill over medium coals | 8 – 10 min. until skin crisps | ||
| Pheasant Whole | 350° | 1 to 1-1/4 hrs | 175° |