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Net Weight: 1 Rib (min. 1.2kg)
Product Code: UBSCB
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
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