Côte De Boeuf
Price range: £48.00 through £200.00
The Côte de Boeuf, also called a bone-in ribeye, is an impressive cut of beef. Ours is rich in flavour with distinctive marbling throughout for succulent texture.
Single rib, serves 2
2 ribs, serves 4
3 ribs, serves 6
4 ribs, serves 8
5 ribs, serves 10
Expertly reared on our Somerset farm or by British farms who share our values, our beef is grass-fed and comes from native breed cattle. For depth of flavour, our beef is dry-aged for a minimum of 28 days.
Featured in Ben Tish’s festive Roast Beef Rib recipe for The Times.
- A Côte de Boeuf forms the perfect centrepiece for any celebration.
- Reared in Britain
- Expertly prepared in our butchery.
Available for Click & Collect from Farm Shop Somerset only
Perfectly paired with
Great Taste 2024
1 star award-winner
"This impressive joint holds together even when cooling, and cuts beautifully. There's a great meaty smell as well as look! As for the flavour, there's a delicate, almost lactic sweetness and mild savouriness. The texture is tender and not overly fatty."
Cooking tips
To cook a single rib: Remove from the fridge and bring to room temperature. Preheat the oven to 220°C (180°C fan) and heat a pan over high heat. Season the rib with sea salt or a dry meat rub. Sear each side for 1-2 minutes, then transfer to a shallow roasting dish. Cook for 25-30 minutes for medium-rare. The internal temperature should be between 48-52°C. Allow to rest loosely covered in foil before serving.
To cook a rack: Remove from the fridge at least 1-2 hours before cooking. Preheat the oven to 220°C (180°C fan). Season the joint with salt or a dry meat rub. Transfer to a shallow roasting dish and cook for 25 minutes per kg for medium-rare. The internal temperature should be between 48-52°C. Allow to rest, loosely covered in foil, before carving.
Storage instructions
Keep refrigerated once delivered and consume by the use-by date. If frozen before expiry, our meats can be frozen and used within three months. Defrost fully before use. Do not re-freeze.
From Our Farm
Our award-winning and 100% British beef and lamb are reared on our 1000 acre farm in Somerset, which backs directly onto the FARM SHOP Somerset, and other local, like-minded farms.
Our livestock is made up of Hereford, Aberdeen Angus and Wagyu cattle, and Mule and Exlana sheep.