Beef roast cooking times run about 23–25 minutes per pound at 325°F for a 4–6 pound bone-in rib roast (prime rib), per USDA FSIS, and 45–60 minutes total at 425°F for a whole beef tenderloin. Whatever the cut, USDA's safe minimum is 145°F (63°C) followed by a 3-minute rest; check with a thermometer.
Key facts
- USDA FSIS: bone-in rib roast, 4–6 lb, 325°F, 23–25 minutes per pound; add 5–8 minutes per pound for boneless.
- Whole tenderloin, 4–6 lb: 425°F for 45–60 minutes total (FSIS).
- Chuck roast or brisket, 3–4 lb: braise at 325°F for 1 1/2–2 1/2 hours (FSIS).
- Safe minimum for beef roasts: 145°F (63°C) plus a 3-minute rest.
- Large roasts keep rising 5–15°F after leaving the oven, the beef checkoff says, so pull them early.
How long to cook a beef roast: the chart
Most tender beef roasts cook at 325°F to 425°F, and the time depends on the cut, its weight and whether it has a bone. USDA FSIS's beef roasting chart gives these approximate times. FSIS notes the times assume the roast starts at refrigerator temperature (40°F) and that ovens vary, so use a food thermometer to decide when it's done.
| Cut | Weight | Oven | Approximate time |
|---|---|---|---|
| Rib roast, bone-in (prime rib) | 4–6 lb | 325°F (163°C) | 23–25 min per lb |
| Rib roast, boneless rolled | 4–6 lb | 325°F (163°C) | Bone-in time + 5–8 min per lb |
| Round or rump roast | 2 1/2–4 lb | 325°F (163°C) | 30–35 min per lb |
| Tenderloin, whole | 4–6 lb | 425°F (218°C) | 45–60 min total |
| Chuck roast or brisket (braised) | 3–4 lb | 325°F (163°C) | 1 1/2–2 1/2 hours total |
The beef checkoff (Beef. It's What's For Dinner.) publishes a more detailed roasting timetable by cut and doneness. It's used for the cut-by-cut sections below. Both sources are guides, not guarantees: the shape of the roast, how cold it is and your oven all shift the time.
Prime rib cooking time per pound chart
For a bone-in standing rib roast at 325°F, multiply the weight by 23–25 minutes, per FSIS. A boneless rib roast takes 5–8 minutes per pound longer, or 28–33 minutes per pound. Here is that arithmetic worked out for the weights FSIS covers:
| Weight | Bone-in, 325°F | Boneless, 325°F |
|---|---|---|
| 4 lb | 1 hr 32 min – 1 hr 40 min | 1 hr 52 min – 2 hr 12 min |
| 5 lb | 1 hr 55 min – 2 hr 5 min | 2 hr 20 min – 2 hr 45 min |
| 6 lb | 2 hr 18 min – 2 hr 30 min | 2 hr 48 min – 3 hr 18 min |
Standing rib roast cooking times at 350°F
For larger roasts, the beef checkoff's timetable roasts a bone-in ribeye roast at 350°F (177°C). Its approximate total times:
| Bone-in rib roast | Medium rare | Medium |
|---|---|---|
| 4–6 lb (2 ribs) | 1 3/4–2 1/4 hours | 2 1/4–2 3/4 hours |
| 6–8 lb (2–4 ribs) | 2 1/4–2 1/2 hours | 2 1/2–3 hours |
| 8–10 lb (4–5 ribs) | 2 1/2–3 hours | 3–3 1/2 hours |
For a boneless ribeye roast at 350°F, the checkoff lists 1 1/2–2 hours for 3–4 lb and about 2–2 1/2 hours for 6–8 lb at medium rare, depending on whether it's cut from the small or large end. Doneness temperatures for prime rib are on our beef roast temperature page.
Beef tenderloin roast: cooking time and temperature
Roast a beef tenderloin hot and fast: 425°F (218°C), about 45–60 minutes for a whole 4–6 lb tenderloin, per FSIS. The checkoff splits it by size and doneness for a well-trimmed roast:
| Tenderloin roast at 425°F | Medium rare | Medium |
|---|---|---|
| Center-cut, 2–3 lb | 35–45 min | 45–50 min |
| Whole, 4–5 lb | 45–55 min | 55–65 min |
Tenderloin is very lean, so it goes from medium rare to overdone faster than a marbled rib roast. Start checking 10 minutes before the shortest time. Steaks cut from the tenderloin are filet mignon; see our filet mignon and tenderloin temperature page, and how to cook steak for the steak-sized version.
Eye of round, strip and tri-tip roasts
Leaner and smaller roasts take less total time. The beef checkoff's approximate times:
| Cut | Weight | Oven | Medium rare | Medium |
|---|---|---|---|---|
| Eye of round roast | 2–3 lb | 325°F | 1 1/4–1 1/2 hours | Not listed |
| Strip roast, boneless | 4–6 lb | 325°F | 1 1/2–1 3/4 hours | 1 3/4–2 hours |
| Tri-tip roast | 1 1/2–2 lb | 425°F | 30–40 min | 40–50 min |
| Tri-tip roast | 2–3 lb | 425°F | 40–50 min | 50–60 min |
The checkoff lists eye of round only to medium rare, since this lean cut gets dry when cooked further. Slice it thin across the grain.
What temperature is tri-tip done?
Tri-tip is safe at 145°F with a 3-minute rest, per USDA. It's a lean, steak-like cut, and ThermoWorks suggests about 130–135°F for medium rare or 135–145°F for medium. Our tri-tip temperature page has the details.
Pot roast and chuck roast: temperature and time
Chuck, brisket and other tough cuts need moist heat. USDA FSIS braises a 3–4 lb chuck roast or brisket at 325°F for 1 1/2–2 1/2 hours, and notes that chuck and round cuts are less tender and do best braised. The beef checkoff's approach: brown the meat on all sides, add liquid, cover tightly, cook low and slow and leave the lid on, since lifting it lets out heat and moisture.
| Cut | Weight | Covered simmer time |
|---|---|---|
| Chuck arm roast, boneless | 2 1/2–3 1/2 lb | 1 3/4–2 3/4 hours |
| Chuck blade or shoulder roast, boneless | 2 1/2–3 1/2 lb | 2 1/4–3 1/4 hours |
| Bottom round or rump roast | 3–4 lb | 2 1/2–3 1/2 hours |
| Brisket | 2 1/2–3 1/2 lb | 2 1/2–3 hours |
What internal temperature is a chuck roast done?
A chuck or pot roast is safe once it reaches 145°F and rests 3 minutes, but it won't be tender yet. The beef checkoff judges braised beef as done when it's fork-tender, which takes the long, covered cook above. Brisket works the same way: safe at 145°F, but ThermoWorks targets about 203°F (95°C) for tender smoked brisket, with a workable range of roughly 200–210°F. See our brisket temperature page and the smoking meat temperatures guide.
When to take a beef roast out of the oven
Take a roast out before it reaches your target, because it keeps cooking as it stands. The beef checkoff says roasts rise 5–15°F after leaving the oven, and Certified Angus Beef pulls roasts 5–10°F early. For a medium-rare prime rib (about 135°F after resting, per Certified Angus Beef), that means removing it at 125–130°F.
| Doneness | Final temp after resting | Pull from oven at about |
|---|---|---|
| Rare | 125°F (52°C) | 115–120°F |
| Medium rare | 135°F (57°C) | 125–130°F |
| Medium | 145°F (63°C) | 135–140°F |
| Medium well | 150°F (66°C) | 140–145°F |
Charts label doneness differently: the checkoff's own timetable says to remove roasts at 135°F for what it calls medium rare and 145°F for medium. USDA FSIS's guidance is 145°F measured before the roast leaves the oven, then a 3-minute rest. Rare and medium rare fall below that, and higher-risk people (pregnant, older, very young or immune-compromised) should follow the USDA number. More on why the rise happens is in carryover cooking and resting meat.
How to roast beef in the oven
- Season the roast and set it fat side up on a rack in a shallow roasting pan. The checkoff says not to add water or cover it.
- Insert an oven-safe thermometer so the tip sits in the center of the thickest part, not in fat or touching bone, and leave it in. See how to use a meat thermometer.
- Roast at the chart temperature, checking well before the shortest time.
- Pull the roast at your pull temperature, tent it loosely with foil and let it stand. The checkoff rests large roasts 15–20 minutes.
- Carve across the grain; for rib roasts, cut along the rib bone.
Questions people ask
How long do you cook a roast per pound?
At 325°F, USDA FSIS gives 23–25 minutes per pound for a 4–6 lb bone-in rib roast, 28–33 for boneless, and 30–35 for a round or rump roast. Confirm doneness with a thermometer.
What temperature should I pull prime rib?
For medium rare (about 135°F after resting), Certified Angus Beef suggests 125–130°F. USDA's safe minimum is 145°F plus a 3-minute rest.
Can you cook a beef roast from frozen?
Yes, in the oven. USDA FSIS says it takes about 50% longer and warns against cooking frozen beef in a slow cooker. To thaw first, see our thawing guides.
Should you cover a beef roast in the oven?
Not for a dry-heat roast: the beef checkoff roasts uncovered without water. Braised pot roasts and brisket are the exception and cook tightly covered.
How long does leftover roast beef last?
3–4 days in the fridge at 40°F or below, and 2–3 months frozen for best quality. See cooked steak and roast beef storage.
Sources
- USDA FSIS: Beef from farm to table
- Beef. It's What's For Dinner.: Oven roasting time guidelines
- Beef. It's What's For Dinner.: Oven roasting basics
- Beef. It's What's For Dinner.: Braising time guidelines
- Beef. It's What's For Dinner.: Determining doneness
- Certified Angus Beef: Degree of doneness
- ThermoWorks: Best tri-tip temp
- ThermoWorks: The thermal guide to smoking a brisket
