A good beef joint is the centrepiece of a proper Sunday roast, and the timing is easier than people think. Here's a simple chart for how long to cook beef, whatever size your joint and however you like it.
The method
Blast it hot first, then bring it down. Preheat to 220°C (200°C fan), put the joint in for 20 minutes to get a good crust going, then reduce to 180°C (160°C fan) for the rest of the time below.
Beef roasting times (per 450g / 1lb)
After the initial 20-minute blast, cook for:
- Rare — 15 minutes per 450g
- Medium — 20 minutes per 450g
- Well done — 25 minutes per 450g
So a 2kg joint cooked medium is roughly the 20-minute blast plus about 1 hour 30 minutes.
Even better: cook to temperature
Weights and ovens vary, so a meat thermometer is the one bit of kit that guarantees a good roast. Pull the joint out when the middle reads:
- Rare — 50°C
- Medium-rare — 55°C
- Medium — 60°C
- Well done — 70°C
It'll climb another 3 to 5°C as it rests, so you're pulling it just before it hits your target.
Always rest it
Rest the joint somewhere warm for 15 to 20 minutes before carving, loosely covered in foil. Skip this and all those lovely juices end up on the board instead of in the meat. Carve against the grain for the most tender slices.
Which cut?
Topside and silverside are lean and roast well, sirloin gives you a bit more marbling and flavour, and a rib joint is the full showstopper. Browse our roasting joints or the wider beef range, all butcher-prepared and delivered fresh.