Recipe: French cut Rib of Beef

Name: Côte de boeuf
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 portions
Ingredients: Cuisson de la côte de bœuf pour 4 personnesUne belle côte de bœuf de race a viandéhuile de pépins de raisinfleur de selthympoudre de cèpes

By chef patrick ★ ★ ★ ★ ★ 5/5 (10 reviews) Meat

Prep 5 min

Cook 20 min

Total 25 min

Servings 4 serv.

Pour vos côtes de bœuf, les meilleures races de viande sont : la Charolaise, la blonde d'Aquitaine, la Normande, l'Aubrac, la Salers, etc

Ingredients for 4 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 bearnaisesauce or some garlicbutterforsnails and nice green salad.

I am sure that you will spend a pleasurable moment.

Côte de boeuf Barbecue Cuisine normande