Cote De Boeuf
Bridget B'S
£41.59
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Côte de boeuf is a single, large rib of beef. Its thickly cut in house by our master butchers, left on the bone it packs tonnes of flavour and its aged for a minimum of 28 days. Bring out of the fridge upto an hour before cooking. Heat the oven to 220°C, fan 200°C whilst heating a griddle pan on a high heat. Pat the meat dry with paper towel, crucial for achieving a good sear! Season generously with sea salt and sear for 3-4 minutes each side until browned. Pop it in a shallow roasting tin and roast for 20 minutes per kg for rare or 24 minutes per kg for medium-rare. The core should read betwe
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