How Long To Cook Beef Tips In Oven

For tender, juicy beef tips from the oven, the cooking time depends largely on the size of your pieces and your desired level of doneness. If you’re wondering exactly how long to cook beef tips in oven, a general range is 25 to 45 minutes. This guide will walk you through all the factors that influence that time, from cut selection to oven temperature, ensuring perfect results every time.

The most direct answer is that beef tips typically need 25 to 45 minutes in a 350°F to 425°F oven. However, stating a single time would be misleading. The true time hinges on three key variables: the cut of beef, the size of the tips, and whether you’re cooking them alone or in a liquid-based dish like a stew or gravy.

Smaller tips (1-inch cubes) at a high temperature (400°F) for a quick roast might be done in 20-25 minutes for medium-rare. Larger tips (2-inch pieces) braised in gravy at 325°F could take 2 to 2.5 hours to become fork-tender. Your cooking method is the biggest dictator of time.

Key Factors That Determine Cooking Time

Understanding these elements will give you control over the process, allowing you to adjust based on what you’re making.

Cut of Meat

Not all “beef tips” are created equal. This label often refers to trimmings from premium cuts, but what you buy can vary.

Sirloin or Tenderloin Tips: These are from tender muscle groups. They cook relatively quickly and are best for dry-heat methods like roasting or broiling. Target 10-15 minutes per side at high heat.
Stew Meat (Chuck or Round): These cuts come from harder-working muscles. They have more connective tissue that requires slow, moist heat to break down. They are ideal for braising and will need 1.5 to 3 hours in a low oven.
Always ask your butcher about the cut if the package just says “beef tips.” It makes all the difference in your planning.

Size and Uniformity

The size of your cubes is non-negotiable for even cooking. A mix of large and small pieces will result in some being overcooked and others undercooked.

For quick-cooking methods, aim for 1 to 1.5-inch cubes.
For braising, 2-inch cubes are common as they can withstand long cooking without disintegrating.
Use a sharp knife and take the time to trim and cut your meat uniformly. This simple step is a game-changer.

Oven Temperature and Cooking Method

This is the core decision that sets your timer. Choose your method based on the cut you have.

High-Heat Roasting (400°F – 425°F): For tender sirloin tips. Cooks fast, creates a browned crust, and yields a pink interior. Time: 20-35 minutes.
Braising or Stewing (300°F – 325°F): For tougher chuck or round. The meat simmers in broth, wine, or gravy in a covered pot. The low and slow heat melts connective tissue. Time: 1.5 to 3 hours.
Moderate Heat Baking (350°F): Often used for tips baked in a sauce or casserole. Offers a balance between browning and gentle cooking. Time: 45 minutes to 1.5 hours.

Step-By-Step Guide For Two Main Methods

Here are detailed instructions for the two most common ways to cook beef tips in your oven.

Method 1: Roasting Tender Beef Tips (Fast, High Heat)

This method is perfect for a weeknight meal with sirloin tips.

Preheat your oven to 400°F. Pat the beef tips (1 to 1.5-inch cubes) completely dry with paper towels.
Toss the tips in a bowl with a tablespoon of oil, salt, pepper, and any desired dry seasonings (garlic powder, onion powder, paprika).
Arrange the tips in a single layer on a parchment-lined baking sheet or in a roasting pan. Do not crowd them, or they will steam.
Roast in the preheated oven for 10 minutes. Remove and use tongs to flip each piece.
Return to the oven and roast for another 10 to 20 minutes. Start checking the internal temperature at the 10-minute mark.
Remove the tips at your desired doneness: 125°F for rare, 135°F for medium-rare, 145°F for medium. Let them rest for 5-10 minutes before serving.

Method 2: Braising Tough Beef Tips (Slow, Low Heat)

This method transforms economical stew meat into a tender, flavorful dish.

Preheat oven to 325°F. Pat the beef tips (2-inch cubes) dry and season generously with salt and pepper.
Heat 2 tablespoons of oil in a Dutch oven or heavy oven-safe pot over medium-high heat on the stovetop. Brown the beef tips in batches, getting a good sear on all sides. Transfer to a plate.
In the same pot, add diced onions, carrots, and celery. Cook until softened. Add garlic and cook for one more minute.
Stir in 2 tablespoons of tomato paste and cook for 1 minute. Pour in about 3 cups of liquid (beef broth, red wine, or a combination) to deglaze the pot, scraping up the browned bits.
Return the beef tips and any juices to the pot. The liquid should come about halfway up the meat. Add herbs like thyme or a bay leaf.
Bring to a simmer, then cover the pot with a tight-fitting lid. Transfer it to the preheated oven.
Braise for 1.5 to 2.5 hours, checking occasionally, until the meat is extremely tender and easily pierced with a fork. The sauce can then be thickened if desired.

How To Check For Doneness

Never rely solely on time. Always use these methods to confirm your beef tips are ready.

Using a Meat Thermometer

This is the most reliable tool, especially for roasted tips. Insert the probe into the center of a larger cube.

Rare: 125°F
Medium-Rare: 135°F
Medium: 145°F
Well-Done: 160°F+ (not recommended for roasting, as it can become tough)
For braised tips, doneness is about tenderness, not temperature. They are safe to eat once they reach 160°F, but they will be much more tender if cooked to 190°F+.

The Fork Test for Braised Tips

For slow-cooked dishes, the “fork test” is perfect. Take a piece of meat and try to pull it apart with two forks. If it shreds easily with little resistance, it is done. If it still feels tough or rubbery, it needs more time in the oven.

Essential Tips For Success

Follow these expert tips to avoid common pitfalls and ensure your beef tips turn out perfectly.

Always Pat Meat Dry: Moisture on the surface prevents proper browning, which is crucial for flavor. Always dry your beef tips thoroughly before seasoning.
Do Not Overcrowd the Pan: Whether browning on the stove or roasting in the oven, crowding creates steam. You want the meat to sear and caramelize, not boil.
Let Meat Rest: After roasting, transfer the tips to a plate and let them rest for 5-10 minutes. This allows the juices to redistribute throughout the meat, ensuring a juicy bite.
Low and Slow for Tough Cuts: If you braise at too high a temperature, the muscle fibers will tighten and become tough, not tender. Keep the oven low and be patient.
Acidic ingredients like wine or tomatoes can slow the tenderizing process. If using them in a braise, ensure you cook for the full recommended time.

Common Mistakes To Avoid

Steer clear of these errors that can lead to disappointing results.

Using the Wrong Cut for the Method: Trying to quickly roast tough stew meat will yield chewy, hard results. Conversely, braising tender sirloin tips for hours will make them dry and stringy.
Not Browning the Meat for Braises: Skipping the browning step (the Maillard reaction) sacrifices a huge amount of deep, savory flavor in the final dish. Don’t rush this part.
Checking Too Often: Every time you open the oven door during braising, you release heat and steam, significantly lowering the temperature and extending cooking time. Trust the process and limit checks to every 45 minutes.
Underseasoning: Beef tips, especially in a braise, need ample seasoning. Season at the beginning when browning and taste the sauce before serving to adjust salt and pepper.

Frequently Asked Questions

What Temperature Should The Oven Be For Beef Tips?

Use a high temperature (400°F-425°F) for roasting tender cuts like sirloin. Use a low temperature (300°F-325°F) for braising tougher cuts like chuck in liquid. A moderate 350°F works well for casseroles or tips baked in a sauce.

Can You Cook Beef Tips From Frozen In The Oven?

It is not recommended. Cooking frozen beef tips directly in the oven will result in uneven cooking—the outside will overcook before the inside thaws. For best results, always thaw meat completely in the refrigerator first. If you must cook from frozen, use a low-temperature braising method and expect the cooking time to increase by about 50%.

How Do You Keep Beef Tips From Drying Out?

For roasted tips, avoid overcooking by using a meat thermometer and removing them at medium-rare or medium. Letting them rest after cooking is also vital. For braised tips, ensure there is enough liquid in the pot and that it stays at a gentle simmer, not a rolling boil. Keeping the pot tightly covered traps steam and moisture.

What Is The Best Cut of Meat For Oven Beef Tips?

For quick-cooking, choose sirloin tips or tenderloin tips. For slow-cooked, fall-apart tender dishes, choose chuck roast or round steak cut into cubes. Your cooking method should always dictate your cut choice.

Do You Have To Cover Beef Tips In The Oven?

It depends on the method. For roasting to get a browned exterior, cook uncovered. For braising to create a moist, tenderizing environment, always cover the pot with a tight-fitting lid. Some casserole recipes may use a cover for part of the cooking time to prevent the sauce from reducing to quickly.