How Hot Should a Beef Roast Be Cooked To

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I once cooked a roast for a dinner party and forgot the thermometer. I ended up cutting into it like a surgeon with a hangover. The middle was still mooing. My guests politely said, “It’s… rustic!” (Translation: we’re all going to get salmonella.)

Another time, my friend Bob insisted on cooking his roast to 160°F because “that’s what the government says.” We ate it, and I swear I heard my teeth filing a complaint. Bob now uses a thermometer and respects the 135°F ham sandwich of happiness.

And then there’s the classic “I’ll just use my finger to test the doneness” trick. You know, press the meat against your palm? I once pressed so hard I bruised the roast. My thumb is still bitter about it.

The Final, Laid-Back Guide

Here’s the cheat sheet you can stick on your fridge with a magnet shaped like a cow: Rare: 120-125°F (like a warm summer evening), Medium: 130-135°F (like a cozy sweater), Medium-Well: 140-145°F (getting a bit stiff, but okay), and Well-Done: 150°F+ (you’re now eating a shoe).

Don’t stress about the oven temperature. A 325°F oven is your friend for most roasts, like a chuck roll or sirloin. For a tender cut like prime rib, start high (450°F) for 15 minutes to get a crust, then drop to 325°F. It’s like giving your roast a suntan before the beach nap.

And finally, remember: your roast does not know it’s a Tuesday. It will cook the same no matter if you’re making Sunday dinner or a Wednesday “I forgot what day it is” special. So relax, trust your thermometer, and let the meat be the star. You’ve got this. Now go stick a probe in something delicious—and maybe pour yourself a glass of something that doesn’t require a rest day.