Côte De Boeuf

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."

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.

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.