British Cote de Boeuf

British côte de boeuf — bone-in rib, 1.5-1.7kg. Half price. One thick rib steak on the bone, cut to share, matured for depth and hand-trimmed in our own butchery.

What you get

• One bone-in rib of beef, 1.5-1.7kg
• Serves two generously, or three alongside sides
• Fat cap scored and the bone left long enough to carve against

A côte de boeuf is a ribeye cut thick and left on its rib bone — somewhere between a steak and a small roast, and cooked like both. The bone shields the meat beside it so the centre stays pink while the outside builds a crust, and the marbling through the eye does the rest.

Sear it hard in a dry pan on all sides, including the fat edge, then finish it in the oven at 180°C until it reaches the temperature you want — around twenty minutes for medium rare on a 1.6kg piece. Rest it a full ten minutes, then carve away from the bone and slice thick across the grain.

Weights are a guide. Your côte de boeuf will fall within 1.5-1.7kg; we never send under.

Prepared in our own butchery and packed fresh to order, then delivered chilled in insulated packaging with ice sheets. Freeze within three days of arrival and it will keep for up to three months.

Ingredients & Allergens

Drumlin Gold Cote de Boeuf
100% beef. No allergens. Prepared in a butchery that also handles Wheat (gluten), Milk, Soya, Celery, Mustard, Barley and Sulphites.

Shelf life

Check the use-by date on the pack. Suitable for freezing — freeze by the use-by date and follow the instructions on the pack for storage, defrosting and cooking.

Packaging and storage

Supplied as one individually packed joint. Keep refrigerated on arrival.