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côte de bœuf


For 4 servings:


1kg 200-days grain-fed Angus prime rib
100g unsalted French butter
Sea salt and freshly cracked black pepper

Cooking Method

  1. Pre-heat oven for at least 15 minutes at 220°C.

  2. Season the prime rib with salt and pepper just before cooking.

  3. Add butter to the hot frying pan and heat till it has a nutty fragrance and starts turning brown.

  4. Add prime rib and while on high heat, baste beef with foamy butter. Cook for 1 to 3 minutes.

  5. When the prime rib has a nice crust, turn it over and let it cook for another 1 to 3 minutes.

  6. Put the rib in the oven at 220°C for 5 to 6 minutes on each side. Check periodically and cook to desired doneness. To achieve rare doneness, 5 minutes on each side, medium-rare, 6 to 7 minutes on each side, medium, 8-9 minutes on each side, well done, 15 minutes.

  7. Then remove the prime rib from oven and transfer onto a meat rack. Do not cover, let the juices drip. Rest as long as the cooking time.

  8. To re-heat, use a cooking pan with the remaining cooking butter and beef fat. Heat up very gently on the stove. Spoon the butter on top as demonstrated. This will take about 5 to 6 minutes for a prime rib.

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