Free Beef Cooking Time calculator with clear step-by-step results.
Roasting time for beef scales with weight plus a fixed searing allowance, and the per-kilo rate depends on how far through you want the centre cooked. The oven temperature you enter scales the whole figure against a 180 C reference, and the target internal temperature is the number to actually trust.
Roasting time
Minutes = (weight kg x minutes per kg + 20) x (180 / oven temp)
Doneness rates
Rare 33, medium rare 40, medium 48, well done 60 minutes per kg at 180 C
Food safety guidance: whole cuts of beef are generally considered safe at 63 C, but minced beef, rolled joints and meat served to vulnerable people should reach 71 C throughout. Always verify with a calibrated probe.
Carry-over cooking raises the centre by 3-5 C while resting. Pull the joint at the target shown and the temperature will drift up to serving doneness as it rests.
Yes. Joint shape, bone content and starting temperature all change the time by more than the table can capture. Time gets you close; the probe confirms it.