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Roast Beef
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| Cut | Weight | Thermometer
Reading (F) |
Cooking
Time
Minutes Per Pound |
| Beef Roast - Oven Temperature at 325 degrees | |||
| Rib (bone in) | 6 - 8 | 140 (rare) | 23 to 25 |
| 160 (medium) | 27 to 30 | ||
| 170 (well) | 32 to -35 | ||
| Rib (rolled or boneless) | 4 - 6 | 140 (rare) | 26 to 32 |
| 160 (medium) | 34 to 38 | ||
| 170 (well) | 40 to 42 | ||
| Ribeye Roast at 350 | 4 - 6 | 140 (rare) | 18 to 20 |
| 160 (medium) | 20 to 22 | ||
| 170 (well) | 22 to 24 | ||
| Rump (rolled or boneless) | 4 - 6 | 150 - 170 | 25 to 30 |
| Sirloin Tip | 3-1/2 - 4 | 140 - 170 | 30 to 35 |
| 6 - 8 | 140 - 170 | 35 to 40 | |
| Top Round | 4 - 6 | 140 - 170 | 25 to 30 |
| Veal Roast Loin | 4 - 6 | 170 | 30 to 35 |
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