Côte de Bœuf (Rib of beef)

Ingredients

• 1200 gRib roast
• 30 gButter
• 10 gSalt
• 2 gPepper

Instructions

1. 1

   Preparation

   • Preheat the oven to 180–190 °C (350–375 °F) for moderate heat.
   • Pat the côte de bœuf dry. Trim excess fat but leave the bone intact.
   • Rub the meat all over with salt and freshly ground black pepper. Optionally tie with kitchen twine for even shape.
2. 2

   Roasting

   • Place the meat in a shallow roasting pan sized to the roast.
   • Roast at moderate heat (180–190 °C) and baste frequently with the rendered fat to prevent the fat from burning and to keep the meat moist.
   • Approximate cooking times: 15–20 minutes per 500 g for rare/rosé, 20–25 minutes per 500 g for medium. For 1.2 kg this is about 45–60 minutes depending on doneness. Target internal temperatures: ~50–55 °C for rare, 58–62 °C for medium.
3. 3

   Resting & Carving

   • Let the roast rest for 10–15 minutes after removing from the oven to let the juices redistribute.
   • Carve between the bones and serve. Drizzle with pan juices if desired.