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Roasting Chart: Beef

Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes
The Cook's Companion

By Josceline Dimbleby

Published 1991

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All timings are guidelines only. Longer, thinner joints may need less time, so it is best to check about three-quarters of the way through the calculated cooking time; it may not need the extra time. Internal temperature on a meat thermometer should be: rare, 60°C (140°F); medium, 70°C (160°F); well done, 80°C (175°F). Stuffed joints need an extra 5-10 minutes per 500g (1lb). Begin roasting in a preheated oven, 230°C, 450°F, Gas Mark 8 for 10 minutes, then at the temperature below:

Cut Temperature Time per 500g (1lb)
Joint on bone
Forerib, sirloin, wing rib 180°C, 350°F, Gas Mark 4 Rare: 10 minutes plus 10 minutes if necessary Medium: 12 minutes plus 12 minutes if necessary Well done: 20 minutes plus 20 minutes if necessary
Boned rolled joint
Fillet, rolled rib, top rump, topside 180°C, 350°F, Gas Mark 4 Rare: 12 minutes plus 10 minutes if necessary Medium: 15 minutes plus 15 minutes if necessary Well done: 20 minutes plus 20 minutes if necessary

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