🥩 Beef Roast Calculator
Cooking times, temperatures, and a full timeline for beef. Select your cut, enter the weight, and get your result instantly.
Cooking times are estimates. Always verify doneness with a meat thermometer and refer to UK FSA food safety guidelines.
How to roast beef
- 1
Choose your cut
Select from rib of beef, sirloin joint, topside, fillet (tenderloin)
- 2
Enter the weight
Type in the weight in kg or lb
- 3
Set your preferences
Choose oven type, stuffed, bone-in, or spatchcock options
- 4
Get your result
See cook time, oven temp, pull temperature, and rest time instantly
- 5
Plan backwards
Enter your serve time and get a full timeline from thaw to table
Beef cooking time chart
| Cut | Weight (lb) | Oven Temp | Approx Time | Internal Temp | Rest |
|---|---|---|---|---|---|
| Rib of Beef | 4 | 400°F | 44m | 135°F | 20 min |
| 8 | 400°F | 1h 28m | 135°F | 20 min | |
| 12 | 400°F | 2h 12m | 135°F | 20 min | |
| Sirloin Joint | 4 | 400°F | 44m | 135°F | 20 min |
| 8 | 400°F | 1h 28m | 135°F | 20 min | |
| 12 | 400°F | 2h 12m | 135°F | 20 min | |
| Topside | 4 | 400°F | 44m | 135°F | 20 min |
| 8 | 400°F | 1h 28m | 135°F | 20 min | |
| 12 | 400°F | 2h 12m | 135°F | 20 min | |
| Fillet (Tenderloin) | 4 | 400°F | 36m | 135°F | 15 min |
| 8 | 400°F | 1h 12m | 135°F | 15 min | |
| 12 | 400°F | 1h 48m | 135°F | 15 min |
About roasting beef
Whole cuts of beef — such as joints, steaks, and rib — can be served from rare to well done. The UK FSA advises that the outside of the joint must be thoroughly sealed (seared or roasted) to eliminate surface bacteria. Use a thermometer: rare ~52°C (125°F), medium-rare ~57°C (135°F), medium ~63°C (145°F), well done 71°C+ (160°F+). Minced beef must reach 75°C (167°F).
Cooking times are estimates and depend on oven accuracy, the shape and starting temperature of your meat, and other factors. Always verify doneness with a reliable meat thermometer inserted into the thickest part, avoiding bone.