meat type
Roast Beef Cooking Time Calculator
Calculate oven roasting times for beef cuts from rare to well-done.
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Try an Example
Pick a scenario to see how the calculator works, then adjust the values
Thanksgiving Turkey
14 lb turkey at 325 degrees F, unstuffed, standard oven.
Key values: 14 lb turkey · 325 degrees F · Standard oven
Roast Chicken
5 lb whole chicken at 375 degrees F in a convection oven.
Key values: 5 lb chicken · 375 degrees F · Convection oven
Sunday Beef Roast
8 lb bone-in beef roast at 350 degrees F, started at room temperature.
Key values: 8 lb beef roast · 350 degrees F · Room temp start
Doneness Levels
Beef doneness is defined by internal temperature, not time or color alone. Remove from oven 5°F below target (carry-over cooking finishes it):
| Doneness | Remove at | Final temp | Center color |
|---|---|---|---|
| Rare | 120°F (49°C) | 125°F (52°C) | Cool red |
| Medium-rare | 130°F (54°C) | 135°F (57°C) | Warm red-pink |
| Medium | 140°F (60°C) | 145°F (63°C) | Pink |
| Medium-well | 150°F (66°C) | 155°F (68°C) | Slightly pink |
| Well-done | 160°F (71°C) | 165°F (74°C) | No pink |
Time per Pound
At 325°F (163°C), approximate minutes per pound:
| Doneness | Minutes/lb (boneless) | Minutes/lb (bone-in) |
|---|---|---|
| Rare | 11–13 | 13–15 |
| Medium-rare | 14–16 | 16–18 |
| Medium | 17–19 | 19–21 |
| Medium-well | 20–22 | 22–24 |
| Well-done | 23–25 | 25–27 |
General formula for medium-rare boneless roast at 325°F:
The Reverse Sear Method
For the most even doneness edge-to-edge:
- Low and slow: Roast at 250°F (121°C) until the center reaches below target.
- Rest for 15–20 minutes (temperature continues rising).
- Sear: Finish in a 500°F oven or blazing hot skillet for 2–3 minutes per side to develop a crust.
Why reverse sear works: Low-temperature cooking dries the surface, making it sear faster with less gray band (the overcooked layer between crust and pink center). The result is a thinner crust and more uniformly pink interior.
Resting Time
Rest the roast for 15–20 minutes after cooking. As a rule of thumb:
Tent loosely with foil to keep warm. Tight wrapping traps steam and softens the crust.
Frequently Asked Questions
How long do you cook roast beef per pound?
At 325°F, a boneless beef roast takes approximately 14--16 minutes per pound for medium-rare, 17--19 minutes for medium, and 23--25 minutes for well-done. Bone-in roasts take 2--3 minutes more per pound.
What internal temperature is medium-rare roast beef?
Medium-rare beef reaches a final internal temperature of 130--135°F (54--57°C). Remove the roast from the oven at 125--130°F since carryover cooking raises the temperature another 5--10°F during resting.
How long should roast beef rest before slicing?
Rest the roast for 15--20 minutes after cooking, loosely tented with foil. A general rule is 5 minutes per pound, with a minimum of 15 minutes and maximum of 30 minutes. Resting allows juices to redistribute, reducing moisture loss when carving.
What is the reverse sear method for roast beef?
The reverse sear starts with low-temperature roasting at 250°F until the center is 10--15°F below target, followed by a rest, then a quick sear at 500°F or in a hot skillet for 2--3 minutes per side. This produces the most even doneness with a thin, crispy crust.
What is the USDA minimum safe temperature for beef?
The USDA minimum safe internal temperature for whole beef cuts (steaks, roasts) is 145°F (63°C) with a 3-minute rest. Ground beef must reach 160°F (71°C). Many restaurants serve steaks and roasts at lower temperatures for preferred doneness.
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