Roast beef is a classic dish that’s perfect for any occasion, from a cozy family dinner to a festive holiday feast.
But cooking the perfect roast beef can be a daunting task, especially if you’re not sure how long to cook it for. With so many different cuts of beef and cooking methods to choose from, it can be hard to know where to start.
In this article, we’ll take a closer look at how long to cook roast beef that weighs 1.3 kg, and share some tips and tricks to help you achieve the perfect roast every time.
Whether you prefer your beef rare, medium, or well-done, we’ve got you covered. So grab your apron and let’s get cooking!
How Long To Cook Roast Beef 1.3 KG?
When it comes to cooking a 1.3 kg roast beef, the cooking time will depend on how you want your beef cooked. For rare beef, you should allow 15-20 minutes per 500g of meat. For medium beef, allow 20-25 minutes per 500g of meat. And for well-done beef, allow 25-30 minutes per 500g of meat.
To calculate the cooking time for your roast beef, you’ll need to weigh the joint of beef and use the above guidelines to determine how long to cook it for. For a 1.3 kg roast beef, you should aim to cook it for approximately 45-60 minutes for rare, 60-75 minutes for medium, and 75-90 minutes for well-done.
It’s important to note that these cooking times are just a guideline, and the actual cooking time may vary depending on your oven and the shape of your roast beef. To ensure that your roast beef is cooked to perfection, we recommend using a leave-in meat thermometer to monitor the internal temperature of the meat.
For rare beef, the internal temperature should be around 120-125 degrees F (49-52 degrees C). For medium-rare beef, the internal temperature should be around 130-140 degrees F (54-60 degrees C). And for medium beef, the internal temperature should be around 140-150 degrees F (60-65 degrees C).
Choosing The Right Cut Of Beef For Roasting
When it comes to roasting beef, choosing the right cut of meat is crucial to ensure a delicious and tender meal. Here are some guidelines to help you choose the perfect cut for your roast beef:
1. Prime Rib Roast: This is the most popular cut for roast beef and is known for its tenderness and rich flavor. It’s best cooked on medium heat until it reaches your desired doneness level.
2. Rump Roast: This lean cut of beef is often used for deli roast beef and can be roasted or slow-cooked at home for an everyday meal.
3. Bottom Round Roast: This lean cut from the round primal is perfect for roast beef, especially when prepared low and slow for maximum tenderness and flavor.
4. Chuck Roast: This heavily exercised muscle from the cow’s shoulder has good flavor but can be tough. It’s best used for pot roast or stew, as the connective tissue melts as it braises and self-bastes the beef, making it very tender.
5. Top Round Roast: This cut is often sold as ground beef but also includes some of the tender cuts that cost a lot when you eat out. It’s a good choice for slow cooking and can be used in a variety of dishes.
6. Short Plate: This cut is found underneath the ribs and is not a lean cut of meat but can be used for things like fajitas or short ribs.
When choosing your cut of beef, aim for a marbled piece with a nice outer layer of fat. If you’re not sure which cut to choose, ask your local butcher for a recommendation. Remember that grass-fed, ethically-raised beef is always better for both the animal and the environment.
Preparing Your Roast Beef For Cooking
Before you start cooking your 1.3 kg roast beef, it’s important to prepare it properly to ensure that it cooks evenly and retains its flavor. First, remove the beef from the refrigerator at least 60 minutes before cooking to allow it to reach room temperature. This will prevent the meat from being shocked by the heat of the oven and help it cook more evenly.
Next, preheat your oven to 325 degrees F. If your roast beef is very lean, you may want to drizzle a tablespoon or two of olive oil over it to add some moisture and flavor. Then, sprinkle salt and pepper over the roast to season it.
Place the roast on a wire rack on a baking sheet to allow air to circulate around it and help it cook evenly. Bake the roast for approximately 25 to 30 minutes per pound of meat for a medium-cooked roast. Adjust the cooking time according to your preferred level of doneness.
To determine when your roast beef is done, use a meat thermometer to check the internal temperature. For rare beef, aim for an internal temperature of 120-125 degrees F (49-52 degrees C). For medium-rare beef, aim for an internal temperature of 130-140 degrees F (54-60 degrees C). And for medium beef, aim for an internal temperature of 140-150 degrees F (60-65 degrees C).
Once your roast beef is cooked to your desired level of doneness, remove it from the oven and let it rest for at least 15 minutes before carving. This will allow the juices to redistribute throughout the meat and make it more tender and flavorful.
Oven Temperature And Cooking Time For A 1.3 KG Roast Beef
Now that you know how long to cook your 1.3 kg roast beef, it’s important to consider the oven temperature. For best results, preheat your oven to 240C/220C fan/gas 9 for 20 minutes before placing your roast beef in the oven. After 20 minutes, reduce the temperature to 180C/160C fan/gas 4 and continue cooking.
As mentioned earlier, the size and shape of your roast beef can affect the cooking time. As a general rule of thumb, at 225°F, cook your roast for about 30 minutes per pound, after the initial browning (for a medium rare). However, it’s important to check on your roast beef at least 30 minutes before it should be done to ensure that it’s not overcooked.
It’s also worth noting that if your roast beef is bone-in, you may need to cook it for a bit longer than boneless roasts because the bone can act as an insulator. If you’re concerned about the meat drying out, you can rub the roast with butter or olive oil before cooking. Alternatively, you can top the roast with some slices of bacon to add some fat.
Checking For Doneness: How To Know When Your Roast Beef Is Ready
Checking for doneness is crucial when it comes to cooking roast beef. While cooking times are a great guideline, the most accurate way to determine when your roast beef is ready is by using a meat thermometer. Insert the thermometer into the thickest part of the roast, avoiding the bone and fat.
For rare beef, the internal temperature should be around 120-125 degrees F (49-52 degrees C). For medium-rare beef, the internal temperature should be around 130-140 degrees F (54-60 degrees C). And for medium beef, the internal temperature should be around 140-150 degrees F (60-65 degrees C).
Another way to check if your roast beef is done is by using the touch test. Press the outside centre of the meat lightly with tongs. If it feels soft and springy, it’s in the medium-rare range. If it feels slightly firm and springy, it’s medium. Any firmer to touch and it’s on its way to well done.
If you’re unsure about the doneness of your roast beef, you can also cut into it to check. If you’ve overcooked your roast beef, it will appear dry with flaky muscle fibers and will separate as you slice it. If you cook your roast for too long, it may also turn mushy or tough.
To ensure that your roast beef is cooked to perfection, we recommend removing the roasts from the grill or oven 5 to 10 degrees F below final doneness, tenting it with aluminum foil, and letting it stand for 15 minutes. During standing, the meat juices redistribute and the roast becomes easier to slice. The temperature will continue to rise to reach final doneness.
Resting And Carving Your Roast Beef: Tips And Tricks For The Perfect Finish
After your roast beef is cooked to perfection, it’s important to let it rest before carving. This allows the juices to redistribute throughout the meat, making it more tender and flavorful. The general rule of thumb is to let your roast beef rest for 15-20 minutes before carving.
To carve your roast beef, you’ll need a sharp carving knife and a carving fork. First, cut off a small piece of meat from the backside of the roast so that it sits flat on the cutting board. This will make it easier to carve. Next, use the carving fork to steady the roast while you make smooth slicing motions with the carving knife.
It’s important to cut against the grain of the meat to maintain tenderness. Also, be sure to cut only the number of slices needed for the meal, as this will help keep leftover portions juicy. Nice thick slices will hold in juice and retain moisture.
If you’re using an electric knife, guide the blades and bear down lightly. And if you’re using a carving fork, it will allow you to steady the roast and carve safely.
Always remember to trim off any extra fat and save it for delicious stew meat or kabob meat. And don’t forget to rest your roast beef before carving for the perfect finish.
