Côte de Boeuf
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.
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Cooking tools:
- Cast iron skillet
- Stove
- Oven
- Instant-read thermometer
- Cutting board
- Carving knife
- Aluminum foil
- Serving platter
Ingredients
- 1 côte de boeuf, 4 to 5 lb. (2 to 2.5 kg)
- Extra-virgin olive oil for drizzling
- Sea salt
- freshly ground black pepper
- 6 garlic cloves, peeled and smashed
- 3 fresh thyme sprigs
- 2 fresh rosemary sprigs (optional)
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