How long does it take to cook a beef roasting joint?

For rib, topside or top rump joints

  1. Seal the joint in a hot pan for 3-4 minutes over a high heat before transferring to the oven.
  2. Preheat oven to 180°C/Gas 4 and allow:
  3. 20 minutes per 500g plus 20 minutes (for rare)
  4. 25 minutes per 500g plus 20 minutes (for medium)
  5. 30 minutes per 500g plus 20 minutes (for well-done)

How long does it take to roast a piece of beef?

The total cooking time depends on the weight of the meat. To cook rare, allow 15-20 minutes per 500g of meat. To cook medium allow 20-25 minutes per 500g of meat. To cook well done allow 25-30 minutes per 500g of meat.

What temperature do you roast a beef joint?

A meat thermometer is useful for large joints. Push the probe into the meat as close as possible to the centre (avoiding any bones) and leave it for 20 seconds before taking the reading. Rare beef should read 50C, medium 60C and well done 70C.

Should I cover beef when roasting?

Roasting is a dry heat cooking method that is often used for large, tender beef cuts. The best cuts for roasting are obtained from the loin and the rib. In order to properly roast a cut of beef, it should be placed on a rack in a roasting pan that is not too deep and cooked, uncovered, in a preheated oven.

How long do you cook 1kg beef joint?

Cooking Instructions:

  1. Cooking guidelines from defrosted:
  2. Cooking temperatures and times:
  3. Rare: 20-25 minutes (internal temperature of meat: 45-47°C)
  4. Medium: 30-35 minutes (internal temperature of meat: 55-60°C)
  5. Well done: 45-50 minutes (internal temperature of meat: 65-70°C)
  6. Resting:
  7. Easy carving:

Is it better to cook a roast covered or uncovered?

In order to properly roast a cut of beef, it should be placed on a rack in a roasting pan that is not too deep and cooked, uncovered, in a preheated oven. The roasting process tends to evaporate and reduce the moisture content of the beef cut, shrinking the fibers and making the meat tough.

How do I cook beef in the oven?

On a baking sheet, rub steak with 1 tablespoon oil then season generously with salt. Season with pepper if desired. Broil steak about 10 to 12 minutes, flipping halfway through. Internal temperature of steak should be 125° for rare, 135° for medium rare, and 145° for medium.

How do I cook a 1kg beef joint?

Season and oil generously. Brown in a 220°C/Gas 7 oven for 20 mins, then turn down to 160°C/Gas 3 and add a little water to the pan. Cook for 20 mins per 500g (add/subtract 15 mins for well done/rare). Wrap in foil and leave somewhere warm to rest for at least 15 mins before carving.

How do you keep beef moist when roasting?

Letting the meat rest allows those juices to get reabsorbed into the meat, helping it stay juicy and moist. Cover the meat with tented foil to keep it warm while it rests. A large roast should rest for about 20 minutes.

Why does my roast beef turn out tough?

Why does my roast beef turn out tough? Roast beef can turn out tough if it’s undercooked or overcooked. Again, make sure to use a meat thermometer to get the perfect result!