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
Generously season beef roast on all sides.
Place seasoned beef roast on roasting rack in a shallow pan.
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.
Tent loosely with aluminum foil and let your roast rest for 15-20 minutes. This allows the juices to redistribute.
Carve beef roast against the grain in ½-inch slices.
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|
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