Côte de boeuf

Côte de boeuf is a French term that translates to "rib of beef". It is a cut of beef that is popular in French cuisine and is often served in restaurants and bistros throughout France. The cut is similar to a beef ribeye steak, but it is usually thicker and includes the rib bone.

History

The term "Côte de boeuf" has been used in French cuisine for centuries. It is believed to have originated in the region of Burgundy, where beef cattle have been raised for hundreds of years. The cut is traditionally cooked on the bone to enhance its flavor.

Preparation

Côte de boeuf is typically cooked by grilling or roasting. It is often seasoned with salt, pepper, and herbs such as thyme and rosemary. Some chefs also like to marinate the meat in wine or brandy before cooking to add extra flavor.

Before cooking, the meat is usually brought to room temperature to ensure even cooking. It is then seared on high heat to create a flavorful crust. The meat is then cooked to the desired level of doneness, often medium-rare to medium.

Serving

Côte de boeuf is traditionally served with a variety of side dishes, such as potatoes, vegetables, and sauces. It is often carved at the table and served on a large platter. The bone is usually left in for presentation and flavor.

See also

• Beef
• French cuisine
• Ribeye steak