Rib of beef

Côte de bœuf

What it is

The celebration cut: marbled enough to baste itself, big enough to demand company, always carved and shared. Dry-aged for a month or two, its edges develop the nutty, almost blue-cheese depth of enzymes at slow work — beef that has learned patience.

In the kitchen

Salt generously, sear on all faces including the fat edge, then finish low with a thermometer, not a timer. Rest it half its cooking time — the bone keeps it warm.

Goes with

Rosemary Garlic Black pepper Bone marrow Shallot

Same species

Abura-kasu Amourettes (spinal marrow) Spider steak Bastourma Flank steak Beef

Also used with

Aceto Balsamico Tradizionale DOP Flake sea salt (Maldon)

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