Côte de Boeuf
A popular cut of beef in France, a côte de boeuf (literally, “beef rib”) is better known as a standing rib roast in the United States. This recipe, from The Cook’s Atelier, a cooking school, epicurean center and wine shop in Beaune, France, makes a spectacular yet simple centerpiece for a French-themed dinner party.
- 1 côte de boeuf, 4 to 5 lb. (2 to 2.5 kg)
- Extra-virgin olive oil for drizzling
- Sea salt and freshly ground black pepper
- 6 garlic cloves, peeled and smashed
- 3 fresh thyme sprigs
- 2 fresh rosemary sprigs (optional)
Remove the côte de boeuf from the refrigerator and let stand for 1 hour to allow it to come to room temperature.
Preheat an oven to 400°F (200°C).
Drizzle the beef with olive oil, and season all over generously with salt and pepper.
Preheat a large cast-iron fry pan over medium-high heat. Add a drizzle of olive oil to the pan. When the oil is hot, add the côte de boeuf and sear, without moving it, until the meat is well browned on the bottom, 2 to 3 minutes. Turn the meat and sear the other side until well browned, 2 to 3 minutes more. Arrange the garlic, thyme and rosemary around the côte de boeuf.
Transfer the pan to the oven and roast until an instant-read thermometer inserted into the center of the meat, away from the bone, registers 125°F (52°C) for very rare to rare, 20 to 25 minutes, or until done to your liking.
Transfer to a carving board, cover loosely with aluminum foil and let rest for 15 minutes. Carve the meat from the bone, and cut against the grain into slices 1/2 inch (12 mm) thick. Arrange on a warmed platter and serve immediately. Serves 4 to 6.
The Cook’s Atelier, Beaune, France