Cote De Boeuf
What is a Cote de Boeuf?
Côte de boeuf is the fore rib of beef with the main backbone removed and the ribs French-trimmed for extra finesse. All the marbling and flavour of the ribeye, with the rib cap of fat, which renders down as the meat cooks for a delectable and succulent finish.
In our opinion its best cooked as a slightly larger joint so you have some left for cold beef sandwiches ( husbands packed lunch).All weights are approximate