A dry-heat oven cooking method used for larger, more tender cuts of beef. No liquid is added and no cover is used.
Want to impress your family with a super easy main dish that looks incredibly fancy? Try dry roasting a beef roast. Whether it’s a Prime Rib Roast or an Eye-of-Round Roast, the results are
What
You'll Need
Best Beef Cuts
for Roasting
- Ribeye Roast
- Tenderloin Roast
- Tri-Tip Roast
Preheat oven
Preheat oven to 350°F.
Season roast
Generously season beef roast on all sides.
Prepare for oven
Place seasoned beef roast on roasting rack in a shallow pan.
Cook beef roast
Cook as recommended, being sure not to overshoot your target internal temperature. Use a meat thermometer to determine doneness. An oven-proof thermometer is a great option.
Let it rest
Tent loosely with aluminum foil and let your roast rest for 15-20 minutes. This allows the juices to redistribute.
Carve
Carve beef roast against the grain in ½-inch slices.
Cooking Time Guide
Approximate cooking times for medium rare.
All cook times are based on beef removed directly from the refrigerator.
| Beef Cut | Thickness/Weight | Cooking/Oven Temp. | Cooking Time |
|---|---|---|---|
Petite Tender Roast |
8-12 oz. | 425°F | 20-25 minutes |
Ribeye Roast, small end (boneless) |
3-4 lbs. | 350°F | 1 1/2-1 3/4 hours |
| 4-6 lbs. | 350°F | 1 3/4-2 hours | |
| 6-8 lbs. | 350°F | 2-2 1/4 hours | |
|
Ribeye Roast, large end (boneless) |
3-4 lbs. | 350°F | 1 1/2-2 hours |
| 4-6 lbs. | 350°F | 2-2 1/4 hours | |
| 6-8 lbs. | 350°F | 2 1/4-2 1/2 hours | |
Ribeye Roast (bone-in) |
4-6 lbs. (2 ribs) | 350°F | 1 3/4-2 1/4 hours |
| 6-8 lbs. (2-4 ribs) | 350°F | 2 1/4-2 1/2 hours | |
| 8-10 lbs. (4-5 ribs) | 350°F | 2 1/2-3 hours | |
Tenderloin Roast |
2-3 lbs. (center-cut) | 425°F | 35-45 minutes |
| 4-5 lbs. (whole) | 425°F | 45-55 minutes | |
Strip Roast (boneless) |
3-4 lbs. | 325°F | 1 1/4-1 1/2 hours |
| 4-6 lbs. | 325°F | 1 1/2-1 3/4 hours | |
| 6-8 lbs. | 325°F | 1 3/4-2 hours | |
Tri-Tip Roast |
1 1/2-2 lbs. | 425°F | 30-40 minutes |
| 2-3 lbs. | 425°F | 40-50 minutes | |
Sirloin Tip Roast |
3-4 lbs. | 325°F | 1 3/4-2 hours |
| 4-6 lbs. | 325°F | 2-2 1/4 hours | |
| 6-8 lbs. | 325°F | 2 1/4-2 3/4 hours | |
Sirloin Tip Center Roast |
2-2 1/2 lbs. | 325°F | 1 1/4-1 1/2 hours |
Rump Roast |
3-4 lbs. | 325°F | 1 1/4-1 3/4 hours |
Bottom Round Roast |
3-4 lbs. | 325°F | 1 1/4-1 3/4 hours |
Eye of Round Roast |
2-3 lbs. | 325°F | 1 1/4-1 1/2 hours |
