How Long Should You Roast Your Beef in the Oven?

Roasting beef is an art that requires careful consideration of the cut, oven temperature, and personal preferences. This guide will help you determine the precise cooking time to achieve your desired level of doneness.

Key Considerations Before Roasting

Understanding what you are roasting is crucial. You do not bake beef, you roast it. Roasting involves searing and cooking the beef at a higher temperature, typically around 180°C (350°F), which affects the outcome significantly. The size of your beef piece, desired doneness, and oven temperature all play pivotal roles.

The Role of Beef Size

Roasting times vary greatly depending on the size of the beef piece. A half-kilogram piece of beef will require less time to cook than a 5-10 kilogram piece. The smaller the piece, the faster it cooks. Here’s a rough guide:

Half-kilogram piece: around 15-20 minutes at 350°F (180°C) 1 kilogram piece: around 30-40 minutes at 350°F (180°C) 5-10 kilogram piece: longer than 40 minutes, depending on the size and thickness

Techniques for Achieving Desired Doneness

For rare beef, aim for 20 minutes per pound (approximately 906 grams). Add 5 minutes per pound for each additional level of doneness. However, the best way to ensure your beef is cooked to perfection is to use an instant-read thermometer. Insert it into the thickest part of the roast; it should read:

Medium-rare: 135°F to 145°F (57°C to 63°C) Medium: 145°F to 155°F (63°C to 68°C) Well-done: 165°F or higher (74°C or higher)

Keep in mind that after taking the beef out of the oven, it will continue to cook slightly due to carry-over cooking. This is why it's advisable to remove the beef a few degrees cooler than your desired temperature and let it rest for 20-30 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful roast.

Practical Example: Cooking a Rib of Belted Galloway

For a more hands-on example, consider cooking a rib of Belted Galloway. This cut is often rich and flavorful, making it an excellent choice. Here’s how you can roast it:

Salt the rib at room temperature for about 2-3 hours, allowing the salt to penetrate the meat for added flavor. Preheat your oven to the highest possible setting, ideally around Gas Mark 7 (about 220°C). Sear the rib in a hot pan until a golden crust forms, then place it in the oven. Roast the rib for 18 minutes per pound, with an additional 10 minutes for luck. Once done, remove the rib from the oven and double-wrap it in foil. Let it rest for at least an hour, allowing the juices to redistribute.

Following these steps, your rib of Belted Galloway should turn out perfectly succulent, with a delicious pink center, not overcooked.

Conclusion

The cooking time for your beef roast depends on several factors. By weighing your roast, understanding your desired level of doneness, and considering your oven’s temperature, you can achieve a perfectly cooked piece of beef every time. Whether you prefer it rare, medium, or well-done, the key is to monitor the temperature and give it the time it needs to cook uniformly and retain its juiciness.