Roast beef cooking time calculator
Enter the weight of your beef joint and how you like it for the roasting time. Add your serving time to see when it goes in.
Roast beef cooking times
At 180°C (160°C fan), 350°F: rare 20 minutes per 450 g (1 lb) plus 20 minutes; medium 25 minutes per 450 g plus 25 minutes; well done 30 minutes per 450 g plus 30 minutes.
| Weight | Rare | Medium | Well done |
|---|---|---|---|
| 1 kg (2.2 lb) | 1 h 5 min | 1 h 20 min | 1 h 35 min |
| 1.5 kg (3.3 lb) | 1 h 25 min | 1 h 50 min | 2 h 10 min |
| 2 kg (4.4 lb) | 1 h 50 min | 2 h 15 min | 2 h 45 min |
| 2.5 kg (5.5 lb) | 2 h 10 min | 2 h 45 min | 3 h 15 min |
| 3 kg (6.6 lb) | 2 h 35 min | 3 h 10 min | 3 h 50 min |
| 4 kg (8.8 lb) | 3 h 20 min | 4 h 5 min | 4 h 55 min |
Temperatures for beef
| How you like it | Take it out at | After resting |
|---|---|---|
| Rare | 48–50°C (120°F) | 52–55°C |
| Medium rare | 53–55°C (130°F) | 57–60°C |
| Medium | 58–60°C (140°F) | 62–65°C |
| Well done | 68–70°C (160°F) | 72°C+ |
Brown the joint all over in a hot pan first, or give it 20 minutes at 220°C (200°C fan), 425°F, at the start; the times include those 20 minutes. Rest the beef for 20–30 minutes before carving; that’s when you make the gravy and finish the Yorkshires.
Questions
How long to cook a 1.5 kg beef joint?
1 h 50 min for medium at 180°C (160°C fan), 1 h 25 min for rare.
How long should roast beef rest?
20 to 30 minutes, loosely covered with foil.
What’s the best cut for roast beef?
Rib and sirloin are the most tender. Topside and silverside are leaner and cheaper; they’re best served pink and sliced thinly.
Times are a guide: ovens and joints vary. Always check meat with a thermometer before serving. FeastFlow’s times come from British Turkey, AHDB and USDA guidance, last checked 9 November 2026.