Cooking a roast beef can be a daunting task, especially if you’re not sure how long to cook it for. But fear not, we’ve got you covered!
In this article, we’ll be discussing how long to cook a 1.2 kg roast beef for the perfect result. Whether you’re a seasoned chef or a beginner in the kitchen, our step-by-step guide will ensure that your roast beef is cooked to perfection every time.
So grab your apron and let’s get cooking!
How Long Do You Cook A 1.2 KG Roast Beef?
When it comes to cooking a 1.2 kg roast beef, the total cooking time will depend on how you want your meat cooked. For rare, you should allow 15-20 minutes per 500g of meat. For medium, allow 20-25 minutes per 500g of meat. And for well-done, allow 25-30 minutes per 500g of meat.
To calculate the cooking time for your roast beef, you should first determine whether you’re cooking beef on or off the bone. If you’re cooking beef on the bone, a three-rib roast (about 3kg) will serve about seven to eight people. Calculate roughly 400g per person. If you’re cooking beef off the bone, 1kg will serve four and 1.5kg will serve about six, so 200-300g per person.
Once you’ve determined the weight of your roast beef, you can calculate your cooking time for medium-rare with 20 minutes per 500g or for medium use 25 minutes per 500g. For beef on or off the bone, cook it at 240C/220C fan/gas 9 for 20 minutes, then turn down to 180C/160C fan/gas 4 (not forgetting to take this 20 minutes off the timing you have just calculated).
Preparing Your Roast Beef
Before you start cooking your 1.2 kg roast beef, it’s important to properly prepare it to ensure it cooks evenly and stays juicy. Here are some steps to follow:
1. Let the roast sit uncovered on a wire rack set in a baking sheet in the refrigerator for at least 1 hour, up to overnight. This will help dry out the surface of the meat, which will promote browning and help the seasoning stick.
2. Preheat your oven to the appropriate temperature based on your desired doneness (325°F for medium-rare, medium, or well-done).
3. Season your roast beef with your desired seasoning blend. You can simply sprinkle salt and pepper all over, or rub the meat with olive oil and apply an herb or spice rub.
4. If you’re cooking beef on the bone, place it on a rack in a shallow roasting pan. If you’re cooking beef off the bone, place it on an oven-safe wire rack inside a 13×9-inch baking pan.
5. Insert an oven-safe thermometer or probe thermometer into the thickest part of the roast, making sure it isn’t touching the fat, bone, or pan.
6. Roast the beef at 240C/220C fan/gas 9 for 20 minutes to get a nice sear on the outside, then turn down to 180C/160C fan/gas 4 for the remainder of the cooking time.
7. Cook for 15-20 minutes per 500g of meat for rare, 20-25 minutes per 500g of meat for medium, or 25-30 minutes per 500g of meat for well-done.
8. Remove from oven when the internal temperature reaches 125-130 degrees for medium-rare, or 140-150 degrees for medium.
9. Let your roast rest for at least 15 minutes before slicing to allow the juices to redistribute throughout the meat.
By following these steps, you’ll be able to cook a perfectly juicy and flavorful roast beef every time!
Seasoning Your Roast Beef
When it comes to seasoning your roast beef, there are many options to choose from. One popular seasoning blend includes brown sugar, garlic powder, onion powder, dried oregano, dried thyme, Kosher salt, paprika, and ground black pepper. This flavorful blend can be applied to the beef pot roast by pressing it firmly into the meat.
Another option for seasoning your roast beef is to keep it simple with just salt and pepper. However, adding some fresh garlic and thyme can give your pot roast a little lift in flavor. Italian seasoning is also a great addition with its blend of dried herbs like oregano, marjoram, and rosemary.
If you want to get creative with your seasoning, feel free to swap in your favorite herbs like sage, parsley, or oregano. Spices like cumin or coriander seeds can also add delicious flavor to your roast beef. Don’t be shy about the flavorings as this is a big cut of meat and the more flavor, the better.
To ensure even distribution of the seasonings, it’s best to mix them with olive oil to create a paste. This will ensure that the beef is seasoned all the way around, including the bottom.
Choosing The Right Cooking Method
When it comes to choosing the right cooking method for your 1.2 kg roast beef, there are a few factors to consider. The type of beef cut you use is important, as well as the level of tenderness and marbling. For a roast beef, you’ll want to choose a cut that is tender and well-marbled, such as a rib-eye or standing rib roast.
One popular cooking method for roast beef is oven roasting. To oven roast your 1.2 kg roast beef, preheat your oven to 240C/220C fan/gas 9 for 20 minutes. Then, turn down the heat to 180C/160C fan/gas 4 and cook for the calculated time based on your desired doneness (medium-rare or medium).
Another option is slow cooking in a crockpot or slow cooker. This method involves cooking the roast beef at a low temperature for an extended period of time, resulting in tender and flavorful meat. To slow cook your 1.2 kg roast beef, sear the meat in a pan before placing it in the slow cooker with vegetables and broth. Cook on low for 8-10 hours or until the desired doneness is reached.
Grilling is also a popular method for cooking roast beef. This method involves cooking the meat over an open flame, resulting in a smoky flavor and charred exterior. To grill your 1.2 kg roast beef, sear the meat on high heat for a few minutes on each side before moving it to indirect heat to finish cooking.
Ultimately, the right cooking method for your 1.2 kg roast beef will depend on your personal preference and the equipment available to you. Regardless of the method you choose, be sure to let the meat rest before carving to allow the juices to redistribute and prevent dryness.
Oven Cooking Time And Temperature
To ensure that your 1.2 kg roast beef is cooked to perfection, it’s important to follow the right oven cooking time and temperature. Preheat your oven to 160°C Fan / 180°C / 350°F / Gas Mark 4 before roasting.
The total cooking time will differ depending on two factors: the weight of the joint you are cooking and how you want it cooked (rare, medium, or well-done). Here’s a chart to help you work out the cooking time for a topside beef joint:
– For rare: allow 15-20 minutes per 500g of meat
– For medium: allow 20-25 minutes per 500g of meat
– For well-done: allow 25-30 minutes per 500g of meat
If you’re cooking beef on the bone, a three-rib roast (about 3kg) will serve about seven to eight people. Calculate roughly 400g per person. If you’re cooking beef off the bone, 1kg will serve four and 1.5kg will serve about six, so 200-300g per person.
Once you’ve determined the weight of your roast beef, you can calculate your cooking time for medium-rare with 20 minutes per 500g or for medium use 25 minutes per 500g. For beef on or off the bone, cook it at 240C/220C fan/gas 9 for 20 minutes, then turn down to 180C/160C fan/gas 4 (not forgetting to take this 20 minutes off the timing you have just calculated).
Remember that the meat temperature will rise about 10°F while it stands, but the timings and temperatures in our roasting chart allow for this. After removing from the oven, tent with foil and let stand for at least 15 minutes before carving. This allows the juices to redistribute, preventing them from draining out during carving—and preventing dry, disappointing meat.
Checking Your Roast Beef For Doneness
When cooking a roast beef, it’s important to check for doneness to ensure that it’s cooked to your desired level. The easiest and most accurate way to do this is by using a meat thermometer. Insert the thermometer into the thickest part of the roast, avoiding the bone and fat. Make sure the tip of the thermometer is in the center of the meat, not touching any bone or fat.
For rare roast beef, the internal temperature should reach 60°C. For medium-rare, it should be between 60-65°C. For medium, the temperature should be between 65-70°C. For medium-well done, it should reach 70°C, and for well-done, it should be at 75°C.
When using a meat thermometer, remove the roast beef from heat when the thermometer reads 5°F lower than your desired level of doneness for steaks and burgers. For roasts, remove from heat when the thermometer reads 5-10°F lower. Remember that temperature will continue to rise while resting.
If you don’t have a meat thermometer, you can check for doneness by pressing on the meat with your finger. For rare beef, the meat will feel soft and spongy. For medium-rare, it will feel slightly firmer. For medium, it will feel firm but still springy. For well-done, it will feel very firm.
It’s important to note that checking for doneness by touch is not as accurate as using a meat thermometer, and it’s recommended to use a thermometer for best results.
Resting And Serving Your Roast Beef
After removing your roast beef from the oven, it’s important to let it rest before carving and serving. Resting allows the meat to reabsorb some of the juices that were lost during cooking, resulting in a more tender and flavorful final product.
For a 1.2 kg roast beef, you should let it rest for about 10-15 minutes before carving. During this time, the internal temperature of the meat will continue to rise by a few degrees, so it’s important to take this into account when determining your desired level of doneness.
To rest your roast beef, transfer it to a cutting board and cover it loosely with foil. This will help to keep the meat warm while also allowing some air circulation to prevent steaming. Avoid covering the meat too tightly, as this can trap in heat and cause it to overcook.
Once your roast beef has rested, you can carve it into slices and serve. For best results, use a sharp carving knife and slice against the grain of the meat. This will help to ensure that each slice is tender and easy to chew.
When serving your roast beef, consider pairing it with a flavorful sauce or gravy to enhance its natural richness. You can also serve it with roasted vegetables or a side salad for a complete meal. With proper cooking and resting techniques, your 1.2 kg roast beef is sure to be a hit at your next dinner party or family gathering.