How Long to Cook a 1.3 kg Roast Beef for Perfect Results

Cooking a roast beef to juicy, tender perfection can seem intimidating for many home cooks. However with the right technique, even a 1.3 kg roast can turn out mouthwateringly delicious. In this article we’ll provide a detailed guide on how long you should cook a 1.3 kg beef roast along with tips for the best flavor, texture, and doneness.

Overview of 1.3 kg Roast Beef

A 1.3 kg roast beef is considered a medium-sized cut, ideal for serving 4-6 people. Popular cuts like ribeye, sirloin tip, and eye of round all work well. The thickness of the roast is also key – aim for 2-3 inches thick for the most even cooking. Thinner cuts will cook faster while thicker roasts need more time. Bone-in roasts also require additional roasting time compared to boneless.

For a 1.3 kg roast, you’ll want to cook it until medium-rare, when the interior reaches 130-135°F on a meat thermometer This ensures the beef stays juicy and tender Well-done roasts end up dry and chewy. The total roasting time varies based on thickness, bone-in or boneless, etc. but typically ranges from 45 minutes up to 1.5 hours.

Calculating the Cooking Time

To determine the roasting time for a 1.3 kg roast beef in the oven, consider these general guidelines:

• For a 2-inch thick boneless roast, cook for 45 minutes to 1 hour at 300°F
• For a 3-inch thick boneless roast, cook for 60-75 minutes at 300°F
• For a 2-inch thick bone-in roast, cook for 60 minutes at 300°F
• For a 3-inch thick bone-in roast, cook for 75-90 minutes at 300°F

As a basic rule of thumb, estimate 15-25 minutes per pound at 300°F, depending on thickness. Thicker roasts need more time. Check for doneness before time is up.

Step-by-Step Roasting Method

Follow these simple steps for perfectly cooked roast beef:

1. Remove roast from fridge: Take roast out of fridge and let sit at room temp for 30 minutes before cooking. This helps it cook faster.
2. Preheat the oven: Preheat oven to 300°F. This moderate temperature prevents overcooking.
3. Prepare the roast: Pat dry and coat with oil, salt, pepper and any other seasonings.
4. Use a roasting pan: Place roast fat-side up in a pan just large enough to fit.
5. Roast until done: Cook for estimated time, checking temperature periodically. Cook until it reaches 130°F.
6. Let roast rest: Transfer to a cutting board and tent foil over it. Let rest 15-20 minutes so juices redistribute.
7. Carve and serve: Slice against the grain into thin slices. Serve immediately.

Always use an instant-read meat thermometer, not just the clock, to test for doneness. Letting the roast rest before slicing is also crucial for a moist, tender texture.

Tips for the Best Roast Beef

Follow these extra tips for optimal flavor and texture:

• Choose well-marbled prime rib, ribeye or sirloin tip roasts. Grass-fed beef also has great flavor.
• Let the roast sit out for 30 minutes before roasting.
• Sear all sides in a hot skillet before roasting to develop a flavorful crust.
• Roast fat-side up for self-basting. The fat keeps it moist.
• Rotate the pan periodically for even cooking on all sides.
• Use a meat thermometer, not time, to determine doneness.
• Allow the roast to rest at least 10-15 minutes post-oven.
• Slice across the grain for the most tender texture.
• Serve with horseradish, au jus or gravy for added moisture.

Common Roasting Problems and Solutions

Here are some common potential issues and how to troubleshoot:

• Undercooked roast: Increase oven temp to 325°F and cook until it reaches at least 130°F internally.
• Overcooked, dry roast: Don’t cook past 135°F for medium-rare. Let roast rest before carving.
• Burned exterior: Lower oven temp, tent foil over the top to reflect heat if browning too fast.
• Not flavorful enough: Generously season the exterior with robust herbs, spices, salt and pepper.
• Takes too long to cook: Allow roast to sit at room temp before cooking to shorten roasting time.
• Uneven cooking: Rotate the roast periodically for even cooking on all sides. Let rest before slicing.

Sample Recipes

To get you inspired, here are a couple delicious roast beef recipes to try:

Herb-Crusted Roast Beef

Coat a 1.3 kg roast with mustard, rosemary, thyme and garlic. Roast at 300°F for 60-75 minutes until medium-rare.

Roast Beef with Mushroom Gravy

Season a 1.3 kg sirloin tip roast with salt and pepper. Roast at 325°F for 1 hour. Make gravy from the drippings.

Coffee-Spiced Roast Beef

Rub a 1.3 kg ribeye roast with coffee, cumin and brown sugar. Roast at 300°F for 1-1.5 hours until medium-rare.

FAQs

How long for a 1 kg roast beef?

For a boneless 1 kg roast, cook for 45-60 minutes at 300°F for medium-rare, based on thickness. Rely on a meat thermometer.

Should you sear before roasting?

Yes, searing all sides in a hot pan helps develop delicious browned flavors. Sear 1-2 minutes per side before roasting.

What’s the best roasting temperature?

Aim for 300-325°F. Higher risks overcooking the exterior before the inside is done. Lower temp increases cooking time.

Can I roast at 350°F?

You can roast at 350°F but monitor closely. If browning too quickly, tent foil on top to reflect heat and lower temp if needed.

Conclusion

With the right preparation, seasoning, and cooking technique you can achieve a tender, juicy 1.3 kg roast beef. Follow the guide above for estimated roasting times based on thickness and bone-in or boneless. Rely on an instant-read thermometer, let the roast rest, slice against the grain, and serve with flavorful sauces or gravy. In no time, you’ll be serving up the perfect roast beef.