per 500g: 15 min rare, 20–25 min medium, 30 min well done at 180°C (fan 160°C / 356°F, gas mark 4).
Roast beef timing depends on how you like it as much as the weight. Sear first for colour, then roast at 180°C (fan) using the per-500g guide, and rest it well.
Times by doneness
Per 500g at 180°C fan (after the initial sear): about 15 minutes for rare, 20–25 for medium, and 30 for well done. A meat thermometer is far more reliable than the clock — pull the joint at roughly 50°C for rare, 60°C for medium, 70°C for well done, remembering it climbs a few degrees while resting.
Rest it properly
A 20–30 minute rest, loosely covered, lets the juices redistribute so the meat carves cleanly and stays moist. Use the time to make gravy and finish the roast potatoes.
Method
- Bring the joint to room temperature and heat the oven to 220°C.
- Sear at 220°C for 20 minutes to brown the outside.
- Reduce to 180°C (fan) and roast by weight for your preferred doneness.
- Rest, loosely covered, for 20–30 minutes before carving — this is essential.
How to tell it's cooked
- Use a meat thermometer before resting: rare about 50°C, medium about 60°C, well done about 70°C
- Temperature rises a few more degrees as it rests
- Juices run red for rare, pink for medium, clear for well done
Times by size
| Size / type | Time |
|---|---|
| Rare (per 500g) | 15 minutes |
| Medium (per 500g) | 20–25 minutes |
| Well done (per 500g) | 30 minutes |
| Initial sear | 20 min at 220°C |
Food safety: Whole cuts of beef can safely be served pink inside once the outside is well sealed by searing. Rolled joints, and any beef mince, must be cooked all the way through to 75°C, as bacteria can be moved inside. Always rest before carving and cool leftovers quickly.