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–+ servings

Côte de Boeuf Rôtie Herbes

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.
Print Recipe
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: French
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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