How long to roast a beef joint
Roast beef for, per 450g (1lb):
20min rare
25min medium
30min well done
Then add 20 min for rare, 20 min for medium, 25 min for well done. Oven at 190°C (375°F, gas mark 5).
Times by weight
| Weight | Rare | Medium | Well done |
|---|---|---|---|
| 1kg (2.2lb) | 1 hour 5 min | 1 hour 20 min | 1 hour 35 min |
| 1.5kg (3.3lb) | 1 hour 30 min | 1 hour 45 min | 2 hours 5 min |
| 2kg (4.4lb) | 1 hour 50 min | 2 hours 15 min | 2 hours 40 min |
| 2.5kg (5.5lb) | 2 hours 15 min | 2 hours 40 min | 3 hours 15 min |
| 3kg (6.6lb) | 2 hours 35 min | 3 hours 10 min | 3 hours 45 min |
Work out an exact weight, and when to put it in.
Oven and resting
Oven: 190°C (375°F, gas mark 5). For a fan oven, set it 10 to 20°C lower. Cooking times stay the same.
Rest for 20 minutes before carving (Q Guild).
How to tell it's done
| Doneness | Core temperature |
|---|---|
| Rare | 60°C |
| Medium | 70°C |
| Well done | 80°C |
Core temperatures from Q Guild.
Whole beef joints can be served pink as long as the whole outside surface is properly cooked, because bacteria are only on the surface. Rolled or stuffed joints are different: cook them all the way through. (Food Standards Agency)
Meat keeps cooking while it rests. Take it out about 5 to 10°C below the target and let the rest finish it. (Q Guild)
US guidance: USDA's safe minimum is 145°F (63°C), with a rest of at least 3 minutes (FoodSafety.gov (USDA)). USDA's figure is a safety minimum, not a doneness guide.
Times from Q Guild, checked 2026-10-24.