For safety, the USDA recommends cooking hamburgers and ground beef mixtures such as meat loaf to 160 °F on a meat thermometer. However, whole muscle meats such as steaks and roasts may be cooked to 145 °F (medium rare), 160 °F (medium), 170 °F (well done). For approximate cooking times for use in meal planning, see the following chart compiled from various resources.
Times are based on beef at refrigerator temperature (40 °F). Remember that appliances and outdoor grills can vary in heat. Use a meat thermometer to check for safe cooking and doneness of beef. Click HERE for more information.
APPROXIMATE BEEF COOKING TIMES (°F)
TYPE OF BEEF - Rib Roast, bone in
SIZE - 4 to 6 lbs.
COOKING METHOD - Roast 325°
COOKING TIME -
23-25 min./lb. INTERNAL TEMPERATURE - Medium rare 145°
27-30 min./lb. INTERNAL TEMPERATURE - Medium 160°
32-34 min./lb. INTERNAL TEMPERATURE - Well done 170°
TYPE OF BEEF - Rib Roast, boneless rolled
SIZE - 4 to 6 lbs.
COOKING METHOD - Roast 325°
COOKING TIME -
Add 5-8 min./lb. to times above INTERNAL TEMPERATURE - Same as above
