Beef

Approximate Beef Cooking Times °F
Type of Beef Size Cooking Method Cooking Time Internal Temperature
Rib Roast, bone in 4 to 6 lbs. Roast 325° 23-25 min./lb. Medium rare 145°
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° *Braise 325° Medium 160°
Round or Rump Roast 2 1/2 to 4 lbs. Roast 325° 30-35 min./lb. Medium rare 145°
Tenderloin, whole 4 to 6 lbs. Roast 425° 45-60 min. total Medium rare 145°
Steaks 3/4″ thick Broil/Grill 4-5 min. per side Medium rare 145°
Stew or Shank Cross Cuts 1 to 1 1/2″ thick Cover with liquid; simmer 2 to 3 hours Medium 160°
Short Ribs 4″ long and 2″ thick *Braise 325° 1 1/2 to 2 1/2 hours Medium 160°

*Braising is roasting or simmering less-tender meats with a small amount of liquid in a tightly covered pan.

Microwave Directions:

  • When microwaving unequal size pieces of beef, arrange in dish or on rack so thick parts are toward the outside of dish and thin parts are in the center; cook on medium-high or medium power.
  • Place a roast in an oven cooking bag or in a covered pot.
  • Refer to the manufacturer’s directions that accompany the microwave oven for suggested cooking times.
  • Use a meat thermometer to test for doneness in several places to be sure temperatures listed above have been reached.