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Meat Roasting Guide

Type of Roast Oven Temp. Approx.
Cook Time
Internal Temp.
Beef Tenderloin Whole 5-7lbs. 425 50-60 min. total 130 med. rare/140 med.
Beef Tenderloin Half 2-3lbs. 425 35-45 min. total 130 med. rare/140 med.
Prime Rib Boneless Whole 350 10-15 min./lb. 135 med. rare/150 med.
Prime Rib Boneless Half 350 15-18 min./lb. 135 med. rare/150 med.
Prime Rib Bone in Whole
16-20lbs.
325 10-15 min./lb. 135 med. rare/150 med.
Prime Rib Bone in Half 325 13-18 min./lb. 135 med. rare/150 med.
Holiday Shortcut Rump Roast Whole 350 12-15 min./lb. 135 med. rare/150 med.
Holiday Shortcut Rump Roast Half 350 17-20 min./lb. 135 med. rare/150 med.
Sirloin Strip Roast Whole 350 1.25-1.75 hours 135 med. rare/145 med.
Sirloin Strip Roast 5-6lbs. 350 1.25 hours 135 med. rare/145 med.
Top Sirloin Roast Whole 350 12-15 min./lb 135 med. rare/150 med.
Top Sirloin Roast Half 350 17-20 min./lb. 135 med. rare/150 med.
Stuffed Roast Lamb, Pork, Beef or
Veal
350 20-25 min./lb.
Rack of Lamb 425 25-35 min.
Veal Roast Boneless 350 20-25 min./lb.
  • Preheat oven a 1/2 hour before putting the roast into
the oven
  • Use the time chart as a general guide, each oven is
different, so times will vary.
  • We recommend you use either a meat thermometer which
stays in the roast as it cooks, or an instant thermometer
which does not stay in the oven, either thermometer must
be placed in the center of the roast. The thermometer
must not touch a bone.
  • Check the roast before the mimimum time reccommendation
because ovens differ.
  • Take the roast out when the thermometer reaches 5 degrees
before the desired temperature, because the roast will
continue to cook when it is removed from the oven.
  • After removing the roast from the oven, let it stand
15-20 minutes before carving and serving.
  • Roast all meat uncovered, on a rack, without water.