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.