Cook the perfect roast beef for Sunday lunch or a dinner party. Well help you achieve tender, juicy meat whether youre cooking a rib, sirloin or fillet.
Roast beef is one of those classic dishes that suits any occasion. A roast beef centerpiece can instantly make any meal better, whether it’s a simple family dinner or a fancy dinner party with people you want to impress. Our guide has all the information you need to make the perfect roast beef, including how long to cook it, what temperature to use, how long to let it rest, and how to serve it. Advertisement.
Roast beef is a classic main dish for holidays and special occasions. When cooked properly, it emerges from the oven tender, juicy and full of flavor. However, cooking the perfect roast beef can seem daunting, especially when dealing with a large cut like 1.2 kilograms.
In this article, I’ll provide a complete step-by-step guide to cooking a 1. 2 kg roast beef. You’ll learn how to pick the right cut, do the prep work, figure out cook times, come up with seasoning ideas, know when the meat is done, rest, carve it, and more. Let’s get started!.
Overview of 1.2 kg Roast Beef
A 12 kilogram roast beef weighs approximately 26 pounds. Typical cuts of beef that size include
- Topside roast
- Rib roast (2-3 ribs)
- Sirloin tip roast
- Tri-tip roast
These roasts feed about 4-6 people generally. A 1. 2 kg roast beef works well for a small dinner party or gathering. Larger roasts are better for big crowds.
When shopping choose a roast with good marbling throughout for maximum tenderness and flavor. Look for a thick evenly shaped roast if possible.
Step 1: Remove Roast from Fridge and Let Sit
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Put the roast beef on a baking sheet or plate after taking it out of the fridge.
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Allow it to sit at room temperature for 1 hour before cooking. This helps it cook more evenly later.
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Remove any butcher’s string, netting, or packaging. Pat dry with paper towels.
Step 2: Prepare Aromatics and Seasonings
As the roast sits out, prepare your aromatics and seasonings:
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Mince 2-3 cloves of garlic and roughly chop fresh herbs like thyme, rosemary, and sage.
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Grind peppercorns and sea salt for seasoning the beef.
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Combine and prepare any marinades, spice rubs or pastes.
Step 3: Season the Roast Beef
Just before cooking, generously season the roast all over with salt, pepper and any other aromatics or spices you are using.
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For simple seasoning, coat thoroughly with olive oil and sprinkle lots of salt and pepper.
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Or apply a spice rub made with herbs, garlic, oil, pepper, etc. Really coat the entire surface.
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If marinating, allow to marinate in the fridge up to 24 hours for maximum flavor infusion.
Step 4: Prep the Pan and Preheat Oven
Prepare your roasting pan:
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Place a roasting rack in a deep pan or baking dish. This elevates the roast and allows air circulation.
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You can also use a shallow pan and place roast directly on vegetables like onions and carrots.
Preheat your oven to 160°C fan/180°C/gas 4/350°F.
Step 5: Calculate Cook Time
The total cook time depends on the size of your roast and your desired doneness:
- For rare: 15-20 minutes per 500g
- For medium rare: 20 mins per 500g
- For medium: 25 mins per 500g
For a 1.2 kg roast, estimate:
- Rare: 24-30 minutes
- Medium rare: 30-36 minutes
- Medium: 36-42 minutes
These times are for oven roasting at 160°C after searing.
Step 6: Sear the Roast Beef
Once oven is heated, sear roast first:
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In an ovenproof pan, heat oil over high heat.
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Add roast and brown well on all sides, 2-3 minutes per side.
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Searing adds great flavor and color.
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No need to sear if cooking in a slow cooker.
Step 7: Roast in the Oven
Transfer seared roast to prepared pan and roast:
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Cook at 160°C until it reaches your desired internal temperature.
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For medium rare, roast to an internal temp of 60-65°C on a meat thermometer.
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Use estimated cook times, but always rely on a meat thermometer for accuracy.
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Baste periodically with pan juices for added moisture and flavor.
Step 8: Remove from Oven and Let Rest
Once it reaches target temp, remove roast from oven and let rest:
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Transfer to a cutting board and tent loosely with foil.
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Let rest 15-20 minutes before slicing and serving.
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This allows juices to redistribute for a tender, juicy roast.
Step 9: Check for Doneness
Double check the doneness of your roast beef:
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Insert a meat thermometer into the thickest part and verify it has reached your desired internal temp.
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For rare 125°F, medium rare 130-135°F, medium 140°F.
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If under, return to oven for additional cooking until it reaches the proper temperature.
Step 10: Carve and Serve the Roast Beef
To carve the rested roast:
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Use a sharp carving knife to slice against the grain into thin slices.
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Arrange slices on a serving platter.
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Spoon over any pan juices or roast beef gravy.
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Serve immediately while hot, preferably with side dishes like Yorkshire pudding, roasted potatoes, or vegetables.
Follow this step-by-step process for cooking a juicy, flavorful 1.2 kg roast beef. The key is good seasoning, an accurate meat thermometer, and letting the roast rest before carving.
Adapt the method to suit your preferred doneness and seasonings. Soon you’ll be able to cook perfect roast beef any size for Sunday dinners and holidays all year long!
What temperature should roast beef be cooked at?
If you don’t have a meat thermometer, check your beef is roasted by piercing it with a skewer. The juices should run red for rare, pink for medium and clear for well-done. It should also read 40C for rare (it will rise to 54–56C while it sits, making it medium-rare) or 48C for medium (it will rise to 65C).
Its essential you rest your joint for at least an hour so the juices are reabsorbed. If you carve the beef too soon, it will be dry rather than juicy. Some juices will be released as it sits and you can tip these into the gravy.
Best roast beef dishes
Carve this rolled sirloin at the Christmas dinner table. The porcini butter adds a fabulous umami note and pickled peppercorns cut through the creamy sauce.
It’s easy to turn béarnaise sauce into flavored butter. It tastes just as good and goes great with pepper-crusted roast beef for Christmas lunch.
Wow guests with an intensely flavoursome, peppered sirloin joint. Serve alongside our potatoes dauphinoise enriched with tarragon, shallots and gruyère.
This classic recipe makes the perfect Sunday lunch and will feed eight people easily. The beef has a tasty crust made of herbs and pepper. They will get darker as they cook, but don’t worry about that.
For a bone-free and cheaper cut, try a beef top rump for your roast.
How to roast a 1.2kg beef topside
FAQ
How long does it take to cook 0.5 kg of beef?
How long does it take to cook a .5 kg roast beef?
Do you cook roast beef at 325 or 350?
How long does it take to cook a half kilo of beef?
How long to 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.
How long do you cook a beef roast in the oven?
The cooking time for a beef roast in the oven can vary depending on various factors, such as the size and cut of the roast, the desired doneness, and the type of oven being used. As a general rule, most beef roast recipes recommend cooking at 350 degrees Fahrenheit for 20-25 minutes per pound of meat.
How long do you cook a pound of roast?
Roast for about 13-15 minutes per pound for rare, 17-19 minutes for medium, and 22-25 for cooked through. Check the meat with a thermometer to make sure it is the temperature you want it–145°F for medium rare, 160°F for medium. (Baste the roast a couple times while cooking and keep an eye on the vegetables.
How long do you cook a medium-rare beef roast?
For a medium-rare beef roast, you should cook it in the oven at 350°F (175°C) for about 20 minutes per pound. However, the exact cooking time can vary depending on the cut of beef roast, its thickness, and your desired level of doneness. It is essential to use a meat thermometer to accurately gauge when the roast is cooked to your preference.