Temperature for 6 Hr Beef Roast Min Temp
The proper beef cooking times and the correct beef cooking temperatures are extremely important. The optimum flavor and tenderness of various cuts of beef can be consistently achieved when care is taken to follow the recommended time and temperature guidelines for cooking beef.
Using the recommended time and temperature guidelines will ensure that the meat is cooked to the minimum safe internal temperature, which is critical in avoiding food-borne illness that can be caused by undercooked food. Using an accurate meat thermometer is the best way to ensure proper beef doneness.
Whether you are looking for an eye round roast cooking time or a beef tenderloin cooking time, use the following chart as a guide for any roast beef cooking time and cooking temperature. The chart can be used for beef cuts that are oven roasted, pan fried, pan broiled, oven broiled, grilled, or are inserted into an oven bag prior to roasting. See the article, "Beef Doneness" for additional information on determining the proper doneness of beef.
BEEF Cooking Times and Temperatures | |||||||
Oven Baked or Roasted Beef | |||||||
| Beef Cut | Oven Temperature | Weight (pounds) | Approximate Cooking Time (minutes per pound or as indicated) | ||||
| Rare (140°F) | Medium-rare (145°F) | Medium (160°F) | Medium-well (165°F) | Well Done (170°F) | |||
| Standing rib roast (Prime Rib): | Roast at 450°F for 15 min. then finish at 325°F for times shown below | Rare (120 - 125°F) | Medium-rare (130 - 135°F) |  | | | |
| 3 ribs | 325°F | 6-8 lbs. | 1 1/4 - 1 1/2 hrs. | 1 1/2 - 1 3/4 hrs. | | | |
| 4 ribs | 325°F | 8.5-10 lbs. | 1 1/2 - 2 hrs. | 1 3/4 - 2 1/4 hrs. | | | |
| 5 ribs | 325°F | 10.5-13 lbs. | 2 - 2 1/2 hrs. | 2 1/4 - 2 3/4 hrs. | | | |
| 6 ribs | 325°F | 14-16 lbs. | 2 1/2 - 3 hrs. | 3 - 3 1/2 hrs. | | | |
| 7 ribs | 325°F | 16.5-18 lbs. | 3 - 3 1/2 hrs. | 3 1/2 - 4 hrs. | | | |
| Rib roast (chine bone removed) | 350°F | 4-6 lbs. | 1 1/4 - 1 3/4 hrs. | 1 3/4 - 2 1/4 hrs. | 2 1/4 -2 3/4 hrs. | 2 3/4 - 3 1/4 hrs. | 3 1/4 - 3 3/4 hrs. |
| 6-8 lbs. | 1 3/4 - 2 1/4 hrs. | 2 1/4 - 2 3/4 hrs. | 2 3/4 -3 1/4 hrs. | 3 1/4 - 3 3/4 hrs. | 3 3/4 - 4 1/4 hrs. | ||
| Rib eye roast: | | | | | | | |
| Small | 350°F | 4-6 lbs. | 1 1/2 - 1 3/4 hrs. | 1 3/4 - 2 hrs. | 2 - 2 1/2 hrs. | 2 1/2 - 3 hrs. | 3 - 3 1/2 hrs. |
| Large | 350°F | 6-8 lbs. | 1 3/4 - 2 hrs. | 2 - 2 1/2 hrs. | 2 1/2 - 3 hrs. | 3 - 3 1/2 hrs. | 3 1/2 - 4 hrs. |
| Eye round roast | 325°F | 2-3 lbs. | 1 1/4 - 1 1/2 hrs. | 1 1/2 - 1 3/4 hrs. | 1 3/4 - 2 hrs. | 2 - 2 1/4 hrs. | 2 1/4 - 2 3/4 hrs. |
| Round tip roast | 325°F | 3-4 lbs. | 1 1/2 - 1 3/4 hrs. | 1 3/4 - 2 hrs. | 2 - 2 1/2 hrs. | 2 1/2 - 3 hrs. | 3 - 3 1/2 hrs. |
| 6-8 lbs. | 2 1/4 - 2 1/2 hrs. | 2 1/2 - 3 hrs. | 3 - 3 1/2 hrs. | 3 1/2 - 4 hrs. | 4 - 4 1/2 hrs. | ||
| Sirloin tip | 300-325°F | 3 1/2-4 lbs. | 35 min. | 36 min. | 38 min. | 39 min. | 40 min. |
| Rolled rib | 300-325°F | 5-7 lbs. | 32 min. | 35 min. | 38 min. | 43 min. | 48 min. |
| Rolled rump | 300-325°F | 4-6 lbs. | 25 min. | 26 min. | 28 min. | 29 min. | 30 min. |
| Whole tenderloin | 425°F | 4-5 lbs. | 45-60 min. total | 50-60 min. total | 60-70 min. total | | |
| Half tenderloin | 425°F | 2-3 lbs. | | 35-40 min. total | 45-50 min. total | | |
| Meatloaf | 350°F | 1 1/2 lbs. | | | 75 min. total | | |
| Note: Start with meat at refrigerated temperature. Remove the meat from the oven when it reaches 5° to 10°F below the desired doneness; the temperature will continue to rise as the meat stands. | |||||||
Pan Fried Beef | |||||||
| Beef Cut | Thickness | Approximate Cooking Time (total time) | |||||
| Rare (140°F) | Medium-rare (145°F) | Medium (160°F) | Medium-well (165°F) | Well Done (170°F) | |||
| Cube steak | 1/2 inch | | | | | 6-8 min. | |
| Steak | 1 inch | 8-11 min. | 11-12 min. | 12-14 min. | 14-15 min. | 15-17 min. | |
Pan Broiled Beef | |||||||
| Beef Cut | Thickness | Approximate Cooking Time (total time) | |||||
| Rare (140°F) | Medium-rare (145°F) | Medium (160°F) | Medium-well (165°F) | Well Done (170°F) | |||
| Cube steak | 1/2 inch | | | | | 5-8 min. | |
| Rib eye steak | 1 inch | 15 min. | | 20 min. | | | |
| 1 1/2 inches | 25 min. | 30 min. | |||||
| 2 inches | 35 min. | 45 min. | |||||
| Porterhouse steak | 1 inch | 20 min. | | 25 min. | | | |
| 1 1/2 inches | 30 min. | 35 min. | |||||
| 2 inches | 40 min. | 45 min. | |||||
| Chuck blade steak | 3/4 inch | 14 min. | | 20 min. | | | |
| 1 inch | 20 min. | 25 min. | |||||
| 1 1/2 inches | 35 min. | 40 min. | |||||
| Tenderloin steak | 1 inch | 10 min. | | 15 min. | | | |
| 1 1/2 inches | 15 min. | 20 min. | |||||
| Sirloin steak | 1 inch | 20 min. | | 25 min. | | | |
| 1 1/2 inches | 30 min. | 35 min. | |||||
| 2 inches | 40 min. | 45 min. | |||||
| Top loin steak | 1 inch | 15 min. | | 20 min. | | | |
| 1 1/2 inches | 25 min. | 30 min. | |||||
| 2 inches | 35 min. | 45 min. | |||||
| Top round | 1 inch | 20 min. | | 30 min. | | | |
| 1 1/2 inches | 30 min. | 35 min. | |||||
| Flank steak | 1 - 1 1/2 lbs. | 12 min. | | 14 min. | | | |
| Hamburger patty* | 1 inch | 8 min. | | 12 min. | | | |
Oven Broiled Beef | |||||||
| Beef Cut | Thickness | Approximate Cooking Time (for each side) | |||||
| Rare (140°F) | Medium-rare (145°F) | Medium (160°F) | Medium-well (165°F) | Well Done (170°F) | |||
| Steak | 1 inch | 5 min. | | 6 min. | | 8 min. | |
| Steak | 2 inches | 16 min. | | 18 min. | | 20 min. | |
Beef Grilled with Medium-high Heat | |||||||
| Beef Cut | Thickness/Weight | Approximate Cooking Time (for each side ) | |||||
| Rare (140°F)* | Medium-rare (145°F)* | Medium (160°F) | Medium-well (165°F) | Well Done (170°F) | |||
| Rib eye | 3/4 inch | 5-7 min. | 6-8 min. | 7-9 min. | 8-10 min. | 9-11 min. | |
| New York strip | 1 inch | 8-10 min. | 9-11 min. | 10-12 min. | 11-13 min. | 12-14 min. | |
| Flank steak | 1 - 1 1/2 lbs. | 10-15 min. | 14-18 min. | 15-19 min. | | | |
| Steaks | 1 inch | 6-7 min. | 6-8 min. | 7-9 min. | 8-10 min. | 9-11 min. | |
| 1 1/2 inches | 10-12 min. | 11-13 min. | 12-15 min. | 14-18 min. | 15-19 min. | ||
| 2 inches | 15-17 min. | 16-18 min. | 17-19 min. | 18-20 min. | 19-22 min. | ||
| Ribs (back) | cut in 1-rib portions | | | 10 min. | | | |
| Tenderloin | Half: 2-3 lbs. | | 10-12 min. | | | | |
| Whole: 4-6 lbs. | 12-15 min. | ||||||
| Hamburger patty* | 1 inch thick/6-oz | 4 min. | 5 min. | 6 min. | 7 min. | 8 min. | |
| *Note: Hamburgers should be cooked to at least 160°F to reduce the risk of food-borne illnesses in small children, the elderly, and those with compromised immune systems. | |||||||
| Note: When grilling with Indirect Heat generally the coals (or burners on a gas grill) are heated to a high heat. When grilling with Direct Heat the coals (or burners on a gas grill) are heated to a medium heat. Use these heat settings unless you have a recipe that states something different. See how to test the grill temperature. | |||||||
Beef Cooked at 325°F in an Oven Bag | ||||||
| Beef Cut | Total Weight | Approximate Cooking Time (total time) | Add Water to Oven Bag | Meat Thermometer Temperature | ||
| Regular-Size Oven Bag 10"x 16" | Large-Size Oven Bag 14"x 20" | Turkey-Size Oven Bag 19"x 23 1/2" | ||||
| Chuck pot roast (boneless) | 1 1/2-2 1/2 lbs. | 1 3/4 - 2 hrs. | | | 1/2 cup | Fork Tender |
| 3-5 lbs. | | 2 1/2 - 3 hrs. | 1/2 cup | Fork Tender | ||
| Tri-tip roast | 1 1/2 - 2 lbs. | 50-55 min. | | | None | 145°F |
| Round tip roast (sirloin top) | 3-4 lbs. | 1 1/2-1 3/4 hrs | | | 1/4 cup | 145°F |
| 4-8 lbs. | | 1 1/2-2 1/2 hrs | 1/4 cup | 145°F | ||
| Eye of round roast | 2-3 lbs. | 1 - 1 1/4 hrs. | | | 1/4 cup | 145°F |
| 3-5 lbs. | | 1 1/4-1 3/4 hrs. | 1/4 cup | 145°F | ||
| Top round (London broil) | 3 - 3 1/2 lbs. | | 55-60 min. | | 1/2 cup | 145°F |
| Rump roast | 2-4 lbs. | 1 1/2 - 2 hrs. | | | 1/4 cup | 160°F |
| 4-8 lbs. | | 2 - 2 1/2 hrs. | 1/4 cup | 160°F | ||
| Bottom round roast | 2-4 lbs. | 1 1/2 - 2 hrs. | | | 1/4 cup | 160°F |
| 4-8 lbs. | | 2 - 2 1/2 hrs. | 1/4 cup | 160°F | ||
| Prime rib roast | 2-3 lbs. | 3/4 - 1 1/4 hrs. | | | None | 145°F |
| 3-5 lbs. | | 1 1/2 - 2 hrs. | None | 145°F | ||
| Beef rib roast (small end, 4 ribs) | 8-10 lbs. | | | 2 1/2-2 3/4 hrs | None | 145°F |
| Brisket (boneless, whole) | 8-10 lbs. | | | 3 - 3 1/4 hrs. | 1/2 cup | Fork Tender |
| Brisket (boneless, half) | 2-3 lbs. | 1 1/2 - 2 hrs. | | | 1/2 cup | Fork Tender |
| 3-5 lbs. | | 2 1/2 - 3 hrs. | 1/2 cup | Fork Tender | ||
| Corned beef brisket | 2-3 lbs. | 2 1/2 - 3 hrs. | | | 1/2 cup | Fork Tender |
| 3-5 lbs. | | 3 - 3 1/2 hrs. | 1/2 cup | Fork Tender | ||
| Oven Bag Instructions: Preheat the oven to 325°F. Add 1 tablespoon flour to the oven bag and distribute evenly on the inside of the bag prior to inserting the beef. Remove the meat from the oven when the meat thermometer reaches the temperature listed or when the meat is fork tender. If using a turkey-size oven bag for a beef cut smaller than 12 lbs., gather the oven bag loosely around the beef allowing room for heat circulation; then close the bag with a nylon tie, and cut away any excess oven bag. | ||||||
"a larger chuck roast is super easy, my method may not be the fanciest way with all the cullinary techniques, I dont have all the gadgets and things due to a lack in space to store things, and i utilize whatever basic cooking utensils i have available to me in my small kitchen. anywho, i take the chuck roast and coat generously in salt and pepper put in dutch oven (or roasting pan if you have one) on medium/high heat cook on stove top until it is nice and golden brow on both sides, deglaze with wine or broth, then throw my veggies and rest of liquid and put vented foil over the top and then put that whole thing in oven at 300 degrees and cook it that way for 8 hours (the longer the better) but cooking it this way i get a very tender fall apart roast. if anyone wants my full recipe feel free to email me I just cut out a lot of the detail because this is a post on cooking time and was responding to a few comments I read with questions on larger chuck roasts and cook time. hope this helps!"
"I appreciate ALL of the charts that are linked together here. When I was first married I was given a meat & fish cookbook that illustrated each cut of meat, explained how to cook it - roast, braise, etc., and the internal temperature and time necessary for each cut to be done. The book included a section on game so I could cook opossum, rabbit, racoon, etc., although I never did. Eventually that book was worn to tatters because it was my cooking bible. I have been looking for a similar book since then, with no luck. However, these charts are quite similar to those that I no longer have and I THANK YOU for posting them. Even after cooking for many years, I still need a reference and these charts are great."
"I purchased a 16 pound chuck roast, and was looking to find out how long to cook it so that it would be nice and tender. I have cooked plenty of chuck roast in my crock pot and they have come out excellent every time. However, I have not cooked a 16 pound chuck roast. So, I came across your beef cooking times, and got excited a little to fast. The only mention of a chuck roast is to cook it in a stinking lousy roasting bag. What if someone doesn't have a roasting bag. Am I suppose to go to the store again just so I can cook it in a bag. Why can't you show normal oven baking times for a chuck roast instead of leaving it out all together. Unhappy and will delete you in my email box."
"Got a new grill so now I guess I better learn to use it. I will definitely need some help so thanks for the chart with the beef grilling times on it. I think I better start with hamburger patties!"
"I printed out this chart so this summer when I am trying to grill some steaks I will have an idea of how long to cook them. It at least gives me an idea of how many minutes per side for the different range of doneness. Hopefully this helps improve my grilling skills!"
"Gabriella, they also have a Slow Cooker Conversion Chart that might be helpful. Just go to http://www.recipetips.com/kitchen-tips/t--914/slowcooker-conversion-chart.asp and you will see how to convert conventional cooking times for slow cooking."
"Great information on different beef cooking methods. I wished it included some info on slow cooking though."
"We celebrated our anniversary by having the family over for dinner and prepared a beef tenderloin, which I had never fixed before. I used this chart and cooked it until it read 145 degrees on a meat thermometer. It stood for 15 minutes and when I carved it its temperature was 150 degrees. It was perfect. I wanted it somewhere between medium rare and medium. We all loved it."
"We oven broiled some steaks because it was too cold to grill. We had never broiled steaks so we used this chart for reference. They came out pretty good. Mine was maybe just a touch too done but my wife's was just how she likes it."
"I cooked a rump roast today, not a rolled one though, but used cooking temperature and cooking times from this chart. Cooked at 300 degrees for a little over 2 hours. Was a little pink inside, just the way I wanted it!"
"We had never cooked a brisket before and had gotten one to try but didn't know how long to cook or temps to cook at. Googled "brisket cooking times" and found this helpful chart. We had an 8 lb. brisket and used a cooking bag. Baked it for 3 hours at 325 degrees. It was perfect, very tender and delicious."
"Very helpful. Thank you for this."
Source: https://www.recipetips.com/kitchen-tips/t--906/beef-cooking-times.asp