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 simply amazing.

What
You'll Need

Best Beef Cuts
for Roasting

  • Ribeye Roast
  • Tenderloin Roast
  • Tri-Tip Roast

A Step-by-Step Guide

Roasting Beef

01

Preheat oven

Preheat oven to 350°F.
02

Season roast

Generously season beef roast on all sides.
03

Prepare for oven

Place seasoned beef roast on roasting rack in a shallow pan.
To prevent steaming your roast, be sure to use a pan that is 1-2-inches deep. For Prime Rib or Ribeye Roasts, cook fat side up.
04

Cook beef roast

Cook beef roast in oven until internal temperature reaches 135°F for medium rare or 150°F for medium. Use a meat thermometer to determine doneness. An oven-proof thermometer is a great option.
Check out our doneness chart to learn more about your preferences.
05

Let it rest

Tent loosely with aluminum foil and let your roast rest for 15-20 minutes. This allows the juices to redistribute.
The roast’s internal temperature continues to rise during resting.
06

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