Beef Cooking Times Guide
General Tips for Cooking Beef
Whether you’re preparing a Sunday roast or a hearty midweek meal, getting the cooking times right for your beef joint is key to achieving the perfect texture and flavour. Below, we provide a comprehensive guide to cooking times for various beef cuts. With these tips, you’ll be able to serve up tender, juicy beef that’s bursting with flavour every time.
- Bring to Room Temperature: Remove your beef joint from the fridge about an hour before cooking. This ensures even cooking and juicier results.
- Season Well: Rub the beef with a mix of olive oil, salt, pepper, and your favourite herbs or a stock cube paste for extra flavour.
- Rest the Meat: After cooking, let the beef rest for 15-20 minutes under foil to allow the juices to settle, making it more tender.
- Use a Meat Thermometer: For precision, check the internal temperature to achieve your desired doneness (see table below).
Cooking Times for Beef Joints
The cooking times below are based on roasting beef in a preheated oven at 180°C (350°F, Gas Mark 4) after an initial 20-25 minutes at 240°C (475°F, Gas Mark 9) to seal in the juices. Times are calculated per 500g of beef and vary depending on how you like your beef cooked: rare, medium, or well-done.
| Doneness | Internal Temperature | Cooking Time per 500g | Description |
| Rare | 50-52°C (122-126°F) | 20-25 minutes | Cool, red centre with a seared exterior. |
| Medium | 57-60°C (135-140°F) | 25-30 minutes | Warm, pink centre with a juicy texture. |
| Well-Done | 68-72°C (155-162°F) | 30-35 minutes | Fully cooked through, no pink, still tender. |
Example Cooking Times for Common Beef Joint Sizes
- 1kg Joint:
- Rare: 40-50 minutes
- Medium: 50-60 minutes
- Well Done: 60-70 minutes
- 2kg Joint:
- Rare: 80-100 minutes
- Medium: 100-120 minutes
- Well Done: 120-140 minutes
- 3kg Joint:
- Rare: 120-150 minutes
- Medium: 150-180 minutes
- Well Done: 180-210 minutes
Tips for Specific Beef Cuts
Topside: A lean and budget-friendly cut, ideal for roasting or slow cooking. Roast to a light pink (medium) for best results, and slice thinly for sandwiches with leftovers. For slow cooking, half-submerge in liquid and cook on low for 6-8 hours for melt-in-the-mouth tenderness.
Sirloin: A tender, flavourful cut that’s best roasted to medium for a juicy texture. Avoid overcooking to preserve its natural tenderness.
Rib of Beef: Rich and marbled, this cut shines when roasted to medium-rare. Use a trivet of vegetables (onions, carrots) to elevate the joint and add flavour to the pan juices.
Brisket: Perfect for slow cooking or pot-roasting. Cook low and slow (4-6 hours at 140°C/275°F) in a stock or braising liquid for a fall-apart texture.
Slow Cooker Option
For cuts like topside or brisket, a slow cooker is a fantastic alternative to roasting. Place the beef in the slow cooker with vegetables and enough liquid (stock, wine, or water) to half-cover the joint. Cook on low for 6-8 hours or high for 4-5 hours, depending on the size of the joint. Check the internal temperature to ensure it reaches at least 60°C for food safety.
Serving Suggestions
- Roast Beef: Pair with Yorkshire puddings, roast potatoes, and a rich beef gravy made from the pan juices for a classic Sunday lunch.
- Braised Beef: Serve with creamy mashed potatoes or crusty bread to soak up the delicious sauce from a stew or casserole.
- Leftovers: Use any remaining beef in sandwiches with horseradish or toss into a fresh salad for a lighter meal.
With these cooking times and tips, you’re ready to create a delicious beef dish that’s sure to impress. For the freshest cuts, explore our range and elevate your next meal.