Cote de Boeuf can be a single rib cut from the centre of a full rib of Beef. It is grilled or fried and often served with a Bearnaise sauce and chips. It is also sometimes called a beef chop. Or it can be a traditional Beef Rib Steak Joint on the Bone made into a fabulous traditional Sunday lunch. Cooking beef on the bone helps to control the transfer of heat during cooking and helps stops meat from shrinking or toughening.

1 x 2.5 kg Rib of Beef with Bone, trimmed
vegetable oil for brushing
salt and black pepper

1. Preheat the oven to 200oC Gas 6.
2. Place the joint on a rack in a large roasting dish. Brush with the vegetable oil and season.
3. Cook for 20 minutes. Turn the oven down to 170oC Gas 3 and cook for 10-12minutes (rare) 15 –18minutes(medium) – 20-22minutes (well-done) per 500g.
4. Leave to rest, covered in foil for 15 minutes, before carving.

Put a selection of blanched root vegetables such as potatoes, parsnips and carrots and add quartered red onion and red pepper under the meat rack so that the fat from the meat drops onto the vegetables as they cook.

Cote de Boeuf is great served with a Red-Wine sauce.

For a red-wine sauce place 5-6 diced shallots into a pan, add 1 tbsp vegetable oil and gently sauté until softened, then add 2-3 cloves garlic, cook for 1 minute and add I bay leaf, 1 sprig thyme, 500mls red wine, 300mls port and 300mls chicken stock and simmer for 20 minutes or until reduced by two thirds. Sieve, add the meat juices or a small knob of butter, whisk and serve with the cooked meat.

Top Tip - place 3 garlic cloves into a small dish and microwave them for approximately 20-30seconds. The skins will slip off really easily.

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