Beef Cooking Time Calculator
Calculate roast beef cooking time by weight. Choose rare, medium or well done. Free beef cooking time calculator with internal temperature guide. No login needed.
Cooking Time
38 mins – 45 mins
at 200°C conventional oven
Resting Time
20 mins
Safe Temp
60°C
Timeline
Reference Table
Click any row to use that weight.
How to use this tool
Choose doneness
Select rare, medium rare, medium, or well done. The internal temperature targets differ for each.
Enter the weight
Type the weight of your beef joint in kg or lbs. Click any reference table row for a common weight.
Read cooking time and resting time
Results show the cooking time range plus essential resting time. Use a meat thermometer to confirm doneness.
Tips
Remove beef from the fridge 1–2 hours before cooking. Cold meat takes longer and cooks unevenly.
Sear at 220°C for the first 20 minutes, then reduce to 180°C for the remainder.
Pull the joint from the oven 5°C below your target temperature — it continues to rise while resting.
Rest for at least 20 minutes under foil. Large joints (2kg+) can rest for up to 45 minutes without cooling significantly.
About this beef cooking time tool
Roast beef cooking time depends on the weight of the joint and the desired doneness. The formula starts with 20 minutes per kg for rare, adding 5 minutes per kg for each step up to well done. A 1.5kg joint cooked to medium rare (25–30 min/kg) takes approximately 38–45 minutes of main cooking, following a 20-minute sear at high heat.
Internal temperature is the most reliable guide to doneness: 55°C for rare, 60°C for medium rare, 65°C for medium, and 75°C for well done. Remove the joint from the oven 5°C below your target — the temperature continues to rise significantly during resting.
Resting is not optional for beef — it is essential. A properly rested joint is noticeably juicier than one carved immediately. During resting, the muscle fibres relax and reabsorb moisture that was pushed to the surface during cooking. Allow at least 20 minutes for a joint of any size, and up to 45 minutes for large roasts.
Different beef cuts respond differently to heat. Tenderloin and rib roasts suit high-heat, short-time cooking. Topside and silverside — less expensive cuts — benefit from slightly lower heat and longer cooking times with regular basting. Cheaper cuts like brisket and chuck are best suited to slow braising rather than dry roasting.
Frequently asked questions
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