|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.
- 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.