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Old 02-25-2003, 06:37 PM   #1
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Cooking a sirloin roast...time table

hows it going folks, is there a general rule of thumb on how to cook a roast, like a certain amount of minutes for every pound, i have a roast in the oven right now for 350 degrees and its 3 pounds, i want it just slightly pink. Thanks for your help!!!

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Old 02-25-2003, 07:22 PM   #2
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I like to use an instant read thermometer. Best $10 i ever spent for the kitchen.
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Old 02-26-2003, 02:13 AM   #3
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what temp do you suggest i take it out at to have it slightly pink
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Old 02-26-2003, 11:43 AM   #4
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130F to 140F would be rare and you want to let it rest for about 10-15 minutes. While resting the temperature will raise some more due to continued cooking. 150F would me medium. If you want it slightly more done than rare I would take the roast out when it reached an internal temperature of 135F. You can always cook some more if necessary.
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Old 02-26-2003, 10:51 PM   #5
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As an aside, if you want to feed a bunch but want it done quicker than a roast, get your butcher to cut you a big, 3" thick top sirloin steak. I sear it in a pan with ghee (clarified) butter and broil it for around 10 to 15 minutes a side. Always turns out great and the sides are more medium for those that like it that way. Looks impressive when you bring it out on a board!
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Old 02-26-2003, 11:15 PM   #6
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BEEF ROASTING TIME TABLE

Per your request, lunitunez. From a Texas outfit - they oughta know! for a nicer table, go to:

http://www.wbap.com/listingsEntry.as...=diningwithdan

I foound it interesting that none of the tables indicated the degree of doneness. I guess those Texans figure beef should be done to the degree they like best, and that's it. I suspect these times will give you a medium rare to medium result..

Sorry this is 'way too late for that roast you had in the oven. Maybe next time?

As JC would say, Bon appetit!



Beef Roasting Time Table

Beef Roasting Time Table
Beef Cut Weight Oven Temp. Approx.
Cooking Time
Standing Rib Roast 4 to 6 lbs. 325 F 26 to 30 min/lb.
6 to 8 lbs. 325 F 23 to 25 min/lb.
8 to 10 lbs. 325 F 19 to 21 min/lb.
Ribeye Roast,
boneless 3 to 4 lbs. 350 F 23 to 30 min/lb.
4 to 6 lbs. 350 F 18 to 20 min/lb.
8 to 10 lbs. 350 F 13 to 15 min/lb.
Round Tip Roast 2 1/2 to 4 lbs. 325 F 30 to 35 min/lb.
4 to 6 lbs. 325 F 25 to 30 min/lb.
8 to 10 lbs. 325 F 18 to 22 min/lb.
Tenderloin Roast 2 to 3 lbs. 425 F 35 to 40 min
total time
4 to 6 lbs. 425 F 45 to 60 min
total time
Top Loin 4 to 6 lbs. 325 F 17 to 21 min/lb.
Strip Loin Roast 6 to 8 lbs. 325 F 14 to 17 min/lb.
Top Sirloin Roast 2 to 4 lbs. 350 F 16 to 20 min/lb.
Top Round Roast 2 1/2 to 4 lbs. 325 F 25 to 30 min/lb.
4 to 6 lbs. 325 F 20 to 25 min/lb.
6 to 10 lbs. 325 F 17 to 19 min/lb.
Tri-Tip Roast 1 1/2 to 2 lbs. 425 F 30 to 40 min
total time
Eye Round Roast 2 to 3 lbs. 325 F 1 1/2 to 1 3/4 hrs.
total time
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