The cooking time for a beef joint depends on its weight and how well done it is wanted. Generally, beef joint cooking can start with a high temperature to brown the meat, followed by a lower temperature for the remainder of cooking time calculated per 500g of meat. Here are commonly recommended roasting times by doneness per 500g of beef joint after initial high temperature browning:
- Very Rare: 10 minutes per 500g
- Rare: 12 minutes per 500g
- Medium: 15 to 20 minutes per 500g
- Well Done: around 20 to 30 minutes per 500g
For example, a 2kg joint cooked to very rare would require about 40 minutes after initial browning for 30 minutes at high heat. For medium, it might take 40-50 minutes or more at the lower temperature after browning. Typical method:
- Preheat oven to a high temperature (around 230-240°C/450°F) and roast the beef joint for about 20-30 minutes to form a crust.
- Reduce oven temperature to around 160-180°C (325-350°F), then cook for the calculated time per 500g depending on desired doneness.
- Rest the cooked beef joint for 15-30 minutes covered before carving to allow juices to redistribute.
Precise times depend on the joint size, cut (topside, sirloin, rib), and desired doneness. Using a meat thermometer is highly recommended for best accuracy, aiming for internal temperatures like around 54-56°C for medium-rare and 65°C for medium. If you provide the weight of the beef joint and doneness preference, a specific cooking time can be calculated. This summarized advice aligns with recipes and guides from BBC Good Food, Jamie Oliver, Waitrose, and others.
