Choose your roast beef cut and cooking method to get an accurate cooking time and the correct target internal temperature. This calculator covers joints, rolled roasts, and popular roasting methods so you can hit your preferred doneness every time.
Roast Beef Cooking Time Calculator
Please Note: Times are estimates. Always confirm internal temperature with a thermometer. Typical targets: rare ~52°C, medium-rare ~57°C, medium ~63°C, well ~71°C. Tough cuts (e.g. brisket) are best cooked until tender.
FAQs
Top sirloin, ribeye roast, and tenderloin are all great choices for roast beef. These cuts have good marbling and stay juicy during roasting. Pick a cut based on your budget and how tender you want the final result to be.
Yes, seasoning is key to getting flavor into the meat. A simple mix of salt, pepper, garlic, and herbs works really well. Letting it sit with the seasoning before cooking helps the flavors soak in.
Yes, it’s a good idea to let the beef sit out for a bit before roasting. This helps it cook more evenly throughout. If it’s too cold, the outside may cook faster than the inside.
Searing the beef first helps develop a flavorful crust on the outside. It also helps lock in some of the juices. Just give it a good browning in a hot pan before roasting.
The best way to tell is by using a meat thermometer. Different levels of doneness have different target temperatures. This gives you way more accuracy than guessing or cutting into it.