If you like rare beef cook the joint for 20 minutes per 450g plus 20 minutes.
Place the beef in a roasting tin and roast in the oven for one hour (this will give you rare meat). Cook for a further 15 minutes for medium-rare or a further half an hour for well-done. Make the Yorkshire pudding batter. Mix together the flour, eggs milk and salt, whisking if necessary to remove any lumps. When the beef is cooked to your liking, remove the beef from the oven, cover with foil and allow it to rest in a warm place for 30 minutes. Turn up the oven to 200C/400F/Gas 6. While the beef is resting, finish the roast potatoes. Heat the duck fat in a large frying pan or roasting tin Weigh the joint (with any stuffing, if using) in order to calculate the cooking time. If you like rare beef cook the joint for 20 minutes per 450g plus 20 minutes, for a medium result cook the meat for 25 minutes per 450g plus 25 minutes and for a well done joint cook it for 30 minutes per 450g plus 30 minutes. Once the joint is cooked allow it to stand for 10 minutes this will make it easier to carve. If you like rare beef cook the joint for 20 minutes per 450g plus 20 minutes, for a medium result cook the meat for 25 minutes per 450g plus 25 minutes and for a well done joint cook it for 30 minutes per 450g plus 30 minutes. Baste the meat regularly during cooking. So say your meat weighed 1.5kg and you like it medium rare, this means it will be cooked around the outside but with a pink centre. You need to cook it for 3x20 minutes plus another 15 minutes, which is a total of 75 minutes or 1 hour 15 minutes. Cook at a high temperature first (220C) for 15 mins then turn down to 180C for the rest of the cooking time. Resting the meat is important as it allows the meat juices to sink back into the meat.  Rating Newest Oldest. Best Answer: Hi, Beef takes 25 Min's per 500g plus 25 Min's at 190C, so you're joint should take 75 Min's or one hour 15 Min's, you should then take it out of the oven, leave it in a covered pan for the same time as you cooked it for, that way it will relax and be superbly tender.  Ensure the joint is at room temperature well in advance of cooking. Preheat the oven to 230ºC/450ºF/Gas 8. Rub the joint all over with the olive oil, then the salt. Place the meat on a rack in a roasting tin and cook in the oven for 15 minutes to seal. Then turn the oven down to 160ºC/325ºF/Gas 3. Calculate the balance of the cooking time according to your taste and the weight of the joint using the guide below. 12 minutes per 500g for rare. 15 minutes for medium. Cook the beef for another 17 minutes per 450g (1lb). This will give you rare beef. For medium cooked beef add 15 minutes more, or for well done beef add 30 minutes more-the additional time is for the whole joint not per 450g / 1lb. You can tell if the joint is cooked to your liking by sticking a skewer into the middle of the joint. If the juices are clear it's well done Put the joint into a roasting tin and into the hot oven for 20 minutes to brown. Then reduce the oven temperature to 170°C. Add the onions, garlic and thyme around the beef with about 100 ml of water. Cover with foil and cook for about 2 hours, basting from time to time and adding a little more water if necessary.  Place the beef on top of the vegetables. To cook your beef: Place the roasting tray in the preheated oven. Turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour for medium beef. If you prefer it medium-rare, take it out 5 to 10 minutes earlier. For well done, leave it in for another 10 to 15 minutes. Weigh the joint in order to calculate the cooking time. If you like rare beef cook the joint for 20 minutes per 450g plus 20 minutes, for a medium result cook the meat for 25 minutes per 450g plus 25 minutes and for a well done joint cook it for 30 minutes per 450g plus 30 minutes. Once the joint is cooked allow it to stand for 10 minutes this will make it easier to carve. If you like rare beef cook the joint for 20 minutes per 450g plus 20 minutes, for a medium result cook the meat for 25 minutes per 450g plus 25 minutes and for a well done joint cook it for 30 minutes per 450g plus 30 minutes. Baste the meat regularly during cooking.
http://www.bbc.co.uk/food/recipes/roastbeefwithyorkshi_90258 http://www.waitrose.com/content/waitrose/en/home/recipes/food_glossary/beef.html http://homecookerycourse.co.uk/faq-cookery/135-how-long-does-it-take-to-cook-roast-beef-.html https://uk.answers.yahoo.com/question/index?qid=20081223043036AAfb3UR http://www.donaldrussell.com/traditional-ribeye-roast.html http://www.cookuk.co.uk/meat/beef/roast-beef.htm http://scotchbeefandlamb.com/roast-silverside-of-beef-with-yorkshire-puddings-and-gravy/ http://www.jamieoliver.com/recipes/beef-recipes/perfect-roast-beef/ http://www.waitrose.com/content/waitrose/en/home/recipes/food_glossary/beef.html
how long do i cook a beef joint?