How Long Should You Cook a Beef Joint For? A Guide to Roast Beef Cooking Times

Nothing beats a beautifully roasted beef joint as the centerpiece of a delicious Sunday lunch or holiday feast. When seasoned and cooked properly, beef joints become melt-in-your-mouth tender and full of robust, meaty flavor. But achieving doneness perfection with a large roast requires an understanding of approximate beef cooking times.

The time needed to roast beef depends on a variety of factors:

• Type and size of the beef cut
• Bone-in or boneless
• Oven temperature
• Preferred doneness level

This guide will explain everything you need to know to determine the ideal roasting time for your beef joint Follow these cooking time recommendations and tips for phenomenal roast beef every time

Common Beef Roasting Joints

There are many beef cuts that are well-suited to roasting, Here are some of the most popular oven roasting joints

• Rib of Beef – Taken from the forequarter. A bone-in standing rib roast is also called prime rib. Boneless is called a ribeye roast.

• Sirloin Tip – From the hindquarter. Referred to as rump roast when bone-in.

• Topside – Also from the hindquarter. Lean, budget-friendly cut.

• Silverside – From the hindquarter, near the thigh. Sometimes sold as a bottom round roast.

• Fillet – From the tenderloin. Lean and extremely tender.

• Chuck Roast – From the shoulder. Well-marbled for flavor.

• Brisket – From the breast/lower chest. Usually sold boneless.

Calculating Roast Beef Cooking Time

Cooking times will vary considerably depending on the size and thickness of your beef joint. Here are general roasting time guidelines based on the weight of the most common cuts:

Rib Roast

• 2 kg – 15 minutes per 450g
• 3 kg – 20 minutes per 450g
• 4 kg – 25 minutes per 450g

Sirloin Tip, Topside

• 1 kg – 30 minutes total
• 1.5 kg – 40 minutes total
• 2 kg – 55 minutes total

Silverside

• 1 kg – 35 minutes total
• 2 kg – 1 hour 10 minutes total
• 3 kg – 1 hour 40 minutes total

Fillet

• 500g – 15 minutes total
• 750g – 25 minutes total
• 1 kg – 30 minutes total

Chuck Roast

• 1 kg – 1 hour 30 minutes total
• 2 kg – 2 hours 30 minutes total
• 3 kg – 3 hours 30 minutes total

Brisket

• 1 kg – 2 hours total
• 2 kg – 3 hours 30 minutes total
• 3 kg – 4 hours 30 minutes total

These roasting times are based on cooking at 180°C/350°F. Larger roasts will need more time, while smaller joints may cook faster.

Adjusting Oven Temperature

Cooking at a higher temperature of 200-220°C/400-425°F will reduce the roasting time needed. Just watch closely to avoid burning.

Lower oven temps of 160-170°C/325-340°F will result in a slower cook, so extend times. This gentler heat is ideal for less tender cuts like brisket or chuck roast.

If using a meat thermometer, aim for a final internal temperature of:

• Rare: 60-65°C/140-149°F
• Medium Rare: 65-70°C/149-158°F
• Medium: 70-75°C/158-167°F
• Well Done: 75-80°C/167-176°F

Bone-In vs. Boneless

Bone-in beef joints often take slightly longer to cook than boneless roasts of equal weight. The bones help insulate the meat and slow down cooking. For boneless cuts like ribeye or fillet roast, reduce cooking times by about 5-10 minutes compared to bone-in.

Pro Tips for the Best Roast Beef

Follow these top tips from chefs and experienced home cooks for sensational oven-roasted beef every time:

• Bring the meat to room temp before roasting for more even cooking.

• Season generously with salt, pepper and herbs or spice rubs for flavor.

• Use a meat thermometer for perfectly cooked results without guesswork.

• Sear in a pan before roasting for enhanced browning and taste.

• Tent foil loosely over the roast during resting to keep it warm.

• Rest large roasts at least 15 min per 500g before carving to retain juices.

• Slice against the grain for the most tender texture.

• Make gravy from the flavorful pan drippings.

• Store leftovers in broth or au jus to prevent drying out. Reheat gently.

Doneness Guide for Various Beef Roasting Joints

The best way to determine doneness for beef roasts is by temperature. Here are guidelines for roasting to preferred doneness levels:

Use an instant read digital thermometer to test the thickest part of the roast without touching any bones. Remember the temp will continue rising 5-10° as the roast rests.

Sample Beef Roasting Timelines

To give you a better idea of what to expect when roasting various beef joints, here are some sample timelines:

2 kg Boneless Chuck Roast

• Remove roast from fridge 30 min before cooking
• Preheat oven to 170°C/340°F
• Season roast all over with salt, pepper and spices
• Place roast in roasting pan, fat-side up
• Roast 2 hours until internal temp reaches 70°C for medium
• Remove from oven, loosely tent with foil and rest 15-20 min
• Slice roast across the grain to serve

1 kg Bone-In Rib Roast

• Take roast out of fridge 1 hour before roasting
• Preheat oven to 220°C/425°F
• Season roast all over and sear in a hot pan to brown
• Place in roasting pan, bone-side down
• Roast for 25 min per 450g until internal temp hits 63°C for medium-rare
• Rest roast for 10-15 minutes before slicing between the ribs

1.5 kg Sirloin Tip Roast

• Bring roast to room temp for 30 min
• Preheat oven to 200°C/400°F
• Season roast with salt, pepper, garlic and herbs
• Roast for approximately 40 minutes until internal temp reaches 65-70°C for medium-rare
• Rest roast for 10 minutes then slice thinly across the grain

Follow these timelines as a guide, using a meat thermometer to confirm your beef joint is cooked to your desired doneness.LOW AND SLOW COOKING
For less tender cuts like brisket, chuck roast or rump roast, cook low and slow at 120-170°C/250-325°F until fall apart tender. Cooking times can range from 4-8 hours. Use braising liquid to prevent drying out.