📍 Where this dish comes from: Burgundy (Bourgogne)
Discover the history of this region →
Discover the history of this region →
The prime rib of France — a magnificent, bone-in rib of beef seasoned simply with fleur de sel, black pepper, and herbs, seared on all sides to develop the crust, then finished in the oven to a perfect, blush-pink medium-rare. Presented at the table whole, carved dramatically, it is the showstopper of French celebratory dining.
What You’ll Need
Servings: 4 servings
Calories: 680kcal
Ingredients
- 1 côte de boeuf (about 1kg, bone-in rib steak)
- Fleur de sel
- Freshly cracked black pepper
- 4 sprigs fresh thyme
- 3 garlic cloves smashed
- 3 tbsp tallow or clarified butter
- 2 shallots Sauce
- red wine Sauce
- beef stock Sauce
- cold butter Sauce
- Watercress salad to serve
Instructions
- Remove beef from refrigerator 1 hour ahead. Pat dry. Season generously with fleur de sel and cracked pepper.
- Preheat oven to 220°C. Heat an oven-safe pan until smoking.
- Sear beef 4 minutes each side in tallow until deeply crusted. Stand on the fat cap and sear 2 minutes.
- Add garlic and thyme. Transfer to oven. Roast 15–20 minutes for medium-rare (57°C internal).
- Rest on a board, covered loosely, for 15–20 minutes.
- Make pan sauce: deglaze with shallots, red wine, and stock. Reduce. Mount with cold butter.
- Carve at the table. Serve with watercress and a simple Dijon on the side.
Nutrition
Serving: 1serving | Calories: 680kcal | Protein: 62g | Fat: 46g
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Health Benefits
- Rib of beef provides 62g protein along with notable concentrations of zinc, iron, and B12 per serving.
- The fat cap on côte de boeuf is rich in oleic acid, particularly from grass-fed cattle.
- Resting the meat allows juices to redistribute more evenly throughout the cut before carving.
Pairs Well With
- Tian Provençal Légumes
- Céleri Rémoulade Keto