Beef Roasting Time Calculator
Enter the weight of your joint and choose how you like your beef cooked.
Use the weight as it goes in the oven, including any stuffing you have added.
Answer
1 hr 20 min at 180°C
What to do
- 1Prepare the beef roasting jointTake the meat out of the fridge, season it and get the tin ready.
- 2Preheat the ovenHeat the oven to 220°C.
- 3High heat start at 220°CCook at 220°C for 20 minutes, then turn the oven down to 180°C.
- 4Cook at 180°CCook for 60 minutes.
- 5Check whether it is doneCheck the thickest part reads 52°C or more.
- 6Rest the meatCover loosely with foil and rest for 20 minutes. Resting is part of cooking, not dead time.
- 7Carve8 minutes.
The high-heat start of 220°C is included in the total time above.
How to check it is done
- 20 minutes per 500g plus 20 minutes, after an initial 20 minutes at 220°C.
Next step
Food safety
- Whole cuts of beef and lamb can be served pink in the middle provided the outside is fully cooked, because bacteria sit on the surface. Mince, burgers, sausages, kebabs and rolled joints must be cooked all the way through.
- Cooking times are a guide only. Ovens, joints and starting temperatures vary, so always check the food is cooked before serving rather than relying on the clock.
Source: Food Standards Agency, Cooking your food: whole cuts of meat (GOV.UK) · Reviewed 2026-09-11 · Guidance version 2.0.0
Source: Standard UK roasting guidance (Food Standards Agency doneness advice, common UK joint timings) · Reviewed 2026-09-10 · Guidance version 1.1.0
Reference and detail
Use a thermometer if you can
Beef is the cut where a food thermometer pays for itself. Aim for 52°C for rare, 58°C for medium and 70°C for well done, measured in the centre of the joint and before resting.
Whole cuts and safety
A whole cut of beef can safely be served pink in the middle, because any bacteria stay on the surface and are killed as it browns. Mince and burgers are different and must be cooked all the way through.
Questions and answers
Questions about roasting beef
Can I serve roast beef pink in the middle?
Yes. A whole cut of beef can safely be served pink or rare, because any bacteria are on the outer surface and are killed as the joint browns. This does not apply to mince, burgers or rolled joints where the surface has been folded into the middle. Those must be cooked all the way through.
Food safety
Whole cuts of beef and lamb can be served pink in the middle provided the outside is fully cooked, because bacteria sit on the surface. Mince, burgers, sausages, kebabs and rolled joints must be cooked all the way through.
Source: Food Standards Agency, Cooking your food: whole cuts of meat (GOV.UK) · Reviewed 2026-09-11 · Guidance version 2.0.0
What temperature should beef be in the middle for rare, medium or well done?
Use a food thermometer in the centre of the joint before resting: around 52°C for rare, 58°C for medium and 70°C for well done. Choose your preferred doneness in the calculator above for the matching cooking time.
Should I cover roast beef with foil while it cooks?
Leave it uncovered so the outside browns properly, which is what makes a pink or rare middle safe to eat. Only cover it once it comes out of the oven, loosely, while it rests.
How long should roast beef rest before carving?
Rest it for at least 15 to 20 minutes, loosely covered with foil, before carving. Resting lets the juices settle back through the meat instead of running out onto the board.
How much beef do I need per person?
That depends on whether the joint is bone-in or boneless and how many other dishes are on the table.
Guidance
Read the full guide
- How to Roast BeefChoosing a joint, searing, rare through to well done, why beef is timed differently from chicken, and how long to rest it.
Safety guidance reviewed against Food Standards Agency sources on 11 September 2026. How we calculate cooking times and safety guidance.