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BEEF
COOKING TIMES CHART °F
|
Type
of Beef |
Size |
Cooking
Method |
Cooking
Time |
Internal
Temperature |
Rib
Roast, bone in |
4
to 6 lbs. |
Roast
325° |
23-25
min./lb. |
Medium
rare 145° |
Rib
Roast, boneless rolled |
4
to 6 lbs |
Roast
325° |
Add
5-8 min./lb. to times above |
Same
as above |
Chuck
Roast, Brisket |
3
to 4 lbs. |
*Braise
325° |
*Braise
325° |
Medium
160° |
Round
or Rump Roast |
2
1/2 to 4 lbs. |
Roast
325° |
30-35
min./lb |
Medium
145° |
Tenderloin,
whole |
4
to 6 lbs. |
Roast
425° |
45-60
min. total |
Medium
rare 145° |
Steaks |
3/4"
thick |
Broil/Grill |
4-5
min. per side |
Medium
rare 145° |
Stew
or Shank Cross Cuts |
1
to 1 1/2" thick |
Cover
with liquid; simmer |
2
to 3 hours |
Medium
160°
|
Short
Ribs |
4"
long and 2" thick |
*Braise
325° |
1
1/2 to 2 1/2 hours |
Medium
160°
|
*Braising
is roasting or simmering less-tender meats with a small amount
of liquid in a tightly covered pan.
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