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Côte de Boeuf

Net Weight: 1 Rib (min. 1.2kg)

Servings: 3-4

Product Code: UBSCB

This product is perishable and only despatched on the days listed below; your choice of delivery days at Checkout will be restricted to reflect this. - Wednesday, Thursday, Friday
Was £35.00 Now £26.00

This Côte de Boeuf makes a magnificent meal for 3 or 4 people – think of it as part prime roast, part succulent steak for sharing. [more...]

We select the tenderest, most succulent beef ribs, generously marbled, and with just the right level of fat to bring out their exceptional flavour. We recommend searing the joint in a heavy pan for a couple of minutes on each side before transferring to a pre-heated oven to finish it to the desired degree of done-ness.

This superlative steak is exclusively sourced from carefully selected British farms, and slowly matured to ensure that the flavour and texture are second to none. Because of the higher fat content in these ribeye steaks, we recommend cooking them to medium-rare to allow the fat to melt.

Remove the Beef from the fridge 2 hours before cooking. Pre-heat the oven to gas mark 7, 220°C. Gently rub the Rib of Beef with salt and pepper to season, place in a roasting tray. Cook for 30 mins; reduce to gas mark 4, 180°C and cook for a further 15 mins per 450g - for rare beef; 15 mins medium rare and 30 mins for well done. Remove from the oven and transfer to a plate or board and allow it to stand in a warm place for 30 mins, loosely covered with foil before carving.

Keep refigerated below 5oC

Ingredients
British Beef 100%

Raw product requires cooking
Country of Origin
Bred and reared in the UK
Nutrition
Typical Nutritional InformationPer 100g
Energy KJ1052
Energy kcal253
Total Fat19.8
of which saturates8.9
Carbohydrate0.0
of which sugars0.0
Protein20
Salt0.1

This product contains the following items..

Ingredients
Reviews

What people are saying about our Côte de Boeuf

Côte de Boeuf

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4.5 / 5 (2)
8 days ago
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looks great, haven't cooked it yet
15 days ago
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Another superb product from Dukeshill - good flavour, tender and quick to cook. I push some knobs of pepper laden butter into slits in the flesh then put it into a really hot oven, sprinkling with sea salt when nearly cooked.