Côte de boeuf is a traditional cut for Christmas, and literally translates to “beef rib.” Shown is a single-bone rib of beef. With multiple ribs, it might be referred to as a standing rib roast in the United States.
Ingredients
- 2-bone rib roast
- Salt and pepper
- Butter and olive oil
Preparation
Bring meat to room temperature. Salt and pepper both sides generously.
Heat cast-iron pan over medium-high to high heat. Add a thick pat of butter and big swirl of olive oil to the pan.
Sear roast on both sides. When placing meat in pan, press on steak to ensure a nice even sear on all surfaces. Cook for 3 minutes per side. Remove from heat.
Insert a meat thermometer to gauge doneness. Place pan into 250-degree oven.
Remove when cooked to your liking: 120 degrees (rare), 125–130 degrees (medium rare), 135 degrees (medium), or 140 degrees (well done). Allow approximately 45–50 minutes for medium rare; use a meat thermometer.
Let meat rest for at least 10 minutes.
To slice, cut along the bone to remove the lean meat. Then cut into thick slices and spread slices in a fan-like fashion on a platter next to bone.
Serve with roasted baby potatoes or candied parsnips; it is also delicious with Moriarty’s Mustard or homemade horseradish.
