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Roast Beef Print Email


Proper cuts for dry roasting include the Prime Rib, Rib Eye, Baron of Beef, Tri Tip, butcher's heart, strip loin, tenderloin and Sirloin Tip.

Season as desired and roast uncovered at 325 degrees for 12-20 minutes per pound – chart follows. Remove from the oven using the chart below as a guideline, cover with foil or a clean towel and allow to rest for 10-20 minutes (20 minutes for a large roast). During resting internal heat balances out, finishing the roast, at the same time the juices settle so they don’t drain as much when sliced. Once roast has rested, slice thin and serve.

Rare 12-15 min./lb. 115°-125° F.
Med/Rare 14-18 min./lb. 125°-135° F.
Medium + 16 to 20 min./lb. 140°-145° F.
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