Rib of Beef (Côte de Boeuf)

Full product description

A rib of beef—also known as côte de boeuf—is the showpiece bone-in ribeye for serious steak lovers. Thick-cut with generous marbling, it sizzles to a deep, savoury crust and stays gloriously juicy inside. Cook it hot-and-fast then finish gently, or use the reverse sear for edge-to-edge blush. Rest well, carve the ribeye from the bone and slice to share. It’s steakhouse theatre at home with proper beef flavour.

Why you’ll love it

• Bone-in ribeye for extra depth and dramatic presentation

• Thick-cut with rich marbling for a buttery, juicy finish

• Pan + oven, BBQ or reverse sear friendly

• Butcher-cut for even cooking and reliable results

Cut details

• From the rib (ribeye/scotch fillet) with rib bone attached

• Typically supplied as a single bone steak (weights vary by piece)

• Fresh, never previously frozen (unless stated on pack)

How to cook (quick guide)

1. Bring to room temp, pat dry, season generously with salt & pepper.

2. Reverse sear (ultra even):

   • Oven 120–140°C (fan 100–120°C) until the centre reads ~45–48°C.

   • Hard sear in a very hot pan or on the BBQ 60–90 secs per side; sear the fat edge too.

3. Pan + oven (classic):

   • Sear 2–3 mins per large face until well browned.

   • Finish at 180°C (fan 160°C) for 5–12 mins, depending on thickness.

4. BBQ:

   • Sear over high heat, then move to indirect heat with the lid down to finish.

5. Centre temps (guide): Rare ~50°C, Med-rare ~55°C, Medium 60–63°C, Med-well 68–70°C.

6. Rest 10–15 mins. Carve off the bone, slice across the grain and serve.

Serving ideas

• Peppercorn or béarnaise with fries and watercress

• Garlic–herb butter and roast mushrooms

• Chimichurri with grilled asparagus

• Red wine jus with truffle mash

Storage & handling

• Keep refrigerated below 5°C

• Once opened, cook within 1 day

• Suitable for home freezing on the day of purchase; defrost in the fridge and use within 24 hours

• Do not refreeze once defrosted

FAQs

Côte de boeuf vs tomahawk—what’s the difference?
Both are bone-in ribeye; tomahawk has a much longer, exposed bone “handle”. Côte de boeuf has a shorter rib bone.

How many will one steak serve?
Often 2–3, depending on weight and sides.

Do I need to marinate it?
Not necessary. Salt, pepper and high heat are plenty. A butter baste at the end is a winner.

Can I cook it all on the BBQ?
Yes—sear over high heat, then finish over indirect heat with the lid down.