What Temperature Does Roast Beef Need to Be Cooked To? The Complete Guide

Cooking roast beef to perfection takes some skill. Getting the internal temperature just right is key to ending up with a juicy, flavorful roast, not something dry and overcooked. As a home cook and food blogger, I’ve learned a lot about how to properly cook roast beef over the years. In this complete guide, I’ll share everything I know to help you nail roast beef every time.

Why Internal Temperature Matters

With most meats, especially large cuts like roast beef, judging doneness by appearance and color can be tricky. The most reliable way to ensure your roast beef is cooked properly is to use an instant read thermometer to check the internal temperature This takes the guesswork out and guarantees perfectly cooked roast beef.

The target internal temperature depends on how you prefer your roast beef done. Here’s a handy chart with the temperatures for different doneness levels:

• Rare – 130°F
• Medium rare – 135-140°F
• Medium – 145°F
• Medium well – 155°F
• Well done – 160°F+

I personally think roast beef is best at medium rare, when the interior is a beautiful pink throughout. But temperatures are a matter of personal taste, so cook your roast beef to your desired doneness.

Just keep in mind that the internal temperature will rise about 5-10°F after you remove the roast from the oven. Letting the roast rest before slicing allows the juices to redistribute.

Tips for Measuring Temperature

Using an instant read thermometer is simple, but here are a few tips for the most accurate readings:

• Insert the thermometer probe into the thickest part of the roast, away from bone or fat.
• For bone-in cuts like prime rib, insert the thermometer horizontally into the center.
• Avoid letting the probe touch any bones, which can give a false high reading.
• Test temperature in a few spots to ensure even cooking.
• Use a high-quality, fast and accurate digital thermometer.

Oven Roast Beef Cooking Times and Temps

Cooking times for roast beef vary widely depending on the size and shape of your roast not to mention oven temperature. A good rule of thumb is 15-20 minutes per pound at 300°F for a 3-4 lb roast.

Here are some more specific oven roasting guidelines

• 2 lb roast at 300°F – 1 hour 10 minutes up to 1 hour 30 minutes
• 3 lb roast at 300°F – 1 hour 30 minutes to 1 hour 45 minutes
• 4 lb roast at 300°F – about 2 hours
• 5 lb roast at 300°F – 2 to 2 1/2 hours

Remember, use your thermometer and cook until you reach your target internal temperature for doneness, not solely by time. Ovens can vary and your roast size impacts cook time.

For bone-in cuts like prime rib, plan on 18-22 minutes per pound at 300°F. The bones conduct heat and make these roasts cook slightly faster.

Roasts Best Suited for Oven Cooking

Though most any roast can be oven cooked, a few that really shine are:

• Ribeye Roast – This is essentially a prime rib roast without the bones. Cooked similar to prime rib.
• Prime Rib Roast – A standout holiday roast, prime rib is flavorful and impressive.
• Tri Tip Roast – Smaller and quicker cooking, tri tip makes a great weeknight roast.
• Eye of Round Roast – Budget-friendly and lean, eye of round roast lacks the richness of pricier cuts but is quite tender.
• Chuck Roast – A well-marbled roast that’s perfect for braising as well.

Oven Roasting Method

Roasting beef in the oven is pretty straightforward:

• Take the roast out of the fridge at least 30 minutes before cooking. Dry thoroughly with paper towels.
• Preheat your oven to 300°F. This moderate temp prevents overcooking.
• Season the roast all over with salt, pepper and any other spices or herbs. Garlic, rosemary, thyme and paprika are all good options.
• Place the roast fat side up on a wire rack set inside a roasting pan. The rack allows air circulation.
• Insert an ovenproof thermometer into the center, if using.
• Roast until the target internal temperature for your desired doneness is reached. Check with an instant read thermometer periodically.
• Remove roast from the oven, tent with foil and let rest 15-20 minutes before slicing.