Greg's roast beef
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This is a place-holder for a more complete version. I've had a lot of trouble finding the right roasting time. Since I use a meat thermometer, that's not the end of the world, but it makes it difficult to time things. See the discussion in my diary for more information. In addition, my original suggestion of 54° seems a little on the high side, so I'm currently aiming for 53°.


Set the fan oven temperature to 180°. Cook for 45 to 50 minutes per kilogram until the meat temperature reaches 52°. Leave to stand for at least 15 minutes, and up to 30, using the juices that collect for a Yorkshire pudding.

Data points

To help me derive a better formula for the cooking time, here are some results of past attempts:

            Final             time
Date       Weight       temperature       time       per kg
1 October 2011       1.27 kg       54°       66 minutes       52
24 March 2012       1.3 kg       52°       60 minutes       46
18 July 2013       1.35 kg       53°       65 minutes       48
24 May 2020       1.44 kg       53°       70 minutes       48       rib roast

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