Recipe: French cut Rib of Beef

Name: French cut Rib of Beef
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Cuisine: French
Ingredients: First of all a little reminder.; First a calf is born, it is either male or female.; Female: it becomes a heifer, then a cow that will give birth to a calf.; Male: it becomes ox. At the age of 24 months it is castrated. If it is not emasculated it becomes bull and spends his life breeding or becomes the "co-star" of a bullfight (but that is another story!); The best breed of ox are the Irish Angus, Shorthorn, Hereford, Aberdeen Angus, Charolais, Aubrac, Blonde d'Aquitaine and Salers.

By chef patrick Asfaux 5/5 (10 reviews) · 🍳 7 made it

Recipe French cut Rib of Beef - Chef Patrick Asfaux — Photo: Aftouch-cuisine

Prep 5 min

Cook 20 min

Total 25 min

Servings 4 serv.

This is a recipe for those who appreciate quality beef cuts and take time to do things properly. Cooking skill level is accessible to everyone: just respect the heat of your coals and let it rest. Sharing with friends around the table is the perfect setting.

Ingredients for 4 servings

Adjust for

servings

First of all a little reminder.

First a calf is born, it is either male or female.
Female: it becomes a heifer, then a cow that will give birth to a calf.
Male: it becomes ox. At the age of 24 months it is castrated. If it is not emasculated it becomes bull and spends his life breeding or becomes the "co-star" of a bullfight (but that is another story!)
The best breed of ox are the Irish Angus, Shorthorn, Hereford, Aberdeen Angus, Charolais, Aubrac, Blonde d'Aquitaine and Salers.

Step-by-step directions

My favourite way to cook a French cut rib of beef is very simple:

1 Take your rib of beef out of the fridge at least one hour before cooking it. Coat it with a bit of vegetable oil and season it with a bit of thyme and powdered poccini mushroom.

2 Start your barbeque, when there are nice embers cook your meat as well as some whole button mushrooms and few tomatoes (cut in half).

3 cook it as you wish.

4 To carve your French cut rib of beef: place it on a carving board. Trim the bone out by following the bone line with a sharp knife.

Then, carve fine slices of meat, again following the bone line.

Do not salt your meat, but place some Guerande "fleur de sel" an offer in a cup.

Serve the vegetables on the side as well as some bearnaise sauce or some garlic butter for snails and nice green salad.

I am sure that you will spend a pleasurable moment.

A chef's advice

The key is taking the rib out of the fridge 60 minutes before cooking. Meat at room temperature cooks evenly throughout. At the barbecue, wait until the coals turn white and flames disappear: that's when it browns without burning. Allow 8 to 12 minutes per side depending on thickness and preference.