Beef Cooking Chart.
| TYPE OF BEEF | SIZE | COOKING METHOD | COOKING TIME | INTERNAL TEMPERATURE |
| Rib Roast, bone in | 4 to 6 lbs. | Roast 325° | 23-25 min./lb. 27-30 min./lb. 32-34 min./lb. |
Medium rare 145° Medium 160° Well done 170° |
| 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° | 2 to 3 hours | Medium 160° |
| Round or Rump Roast | 2½ to 4 lbs. | Roast 325° | 30-35 min./lb. 35-40 min./lb. |
Medium rare 145° Medium 160° |
| Tenderloin, whole half |
4 to 6 lbs. 2 to 3 lbs. |
Roast 425° | 45-60 min. total 35-45 min. total |
Medium rare 145° Medium 160° |
| Steaks | ¾" thick | Broil/Grill | 4-5 min. per side 6-7 min. per side |
Medium rare 145° Medium 160° |
| Stew or Shank Cross Cuts |
1 to 1½"thick |
Cover with liquid; simmer | 2 to 3 hours | Medium 160° |
| Short Ribs | 4" long and 2" thick | *Braise 325° | 1½ to 2 ½ hours | Medium160° |
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