Temperature settings and times can fluctuate depending on the cut and size of the meat so it’s nice to have a quick guide to refer to.

Here’s a simple kitchen chart listing assorted cuts and how long they should be cooked for (at varying levels of doneness).

These are based on thawed beef roasts kept chilled in the refrigerator, if they have been sitting at room temperature before being placed in the oven, time will need to be lowered/adjusted.

First, here are a few suggestions to help you get the best results possible…

• Preheat the oven first.
• Remove from heat when the internal temp is about 10°F lower than what you want and allow the meat to sit for about 15 minutes before carving. This will make it juicier, the internal temperature will still rise as it sits on the counter.
• To measure internal temp, insert a meat thermometer in the thickest part (without touching the bone, if any).
• Roast on a rack inside a shallow pan, uncovered. This will cook things evenly and keep the meat out of any juices.
• Position with the fat side up, this will baste the meat and add more flavor.

Chart

These are just general guidelines, if you have a recipe advising something different, follow the directions. Looking for new ways to prepare it? You’ll find over a dozen mouth-watering recipes here ^[1].