Cut into impressive 1.3kg bone-in or standing ribeye steaks.
Côte de bœuf or Prime Rib, also known as a standing rib roast or bone-in Ribeye is one of the most sought-after cuts of beef. It comes from the primal rib section, offering incredible marbling, tenderness, and a rich, beefy flavor. This cut is known for its impressive size and is typically prepared as a roast, making it a centerpiece for special occasions and celebrations.
Characteristics:
- Texture and Flavor: Known for its fine texture and deep, rich flavor, prime rib is exceptionally juicy and tender, thanks to its generous marbling.
- Marbling: The marbling in prime rib is what makes it so flavorful. The fat melts into the meat during cooking, resulting in an extremely moist and tender roast.
- Appearance: Prime rib typically comes with a large bone attached. The meat is a deep red color with visible streaks of fat throughout.
Preparation and Cooking: We recommend a two-prong approach to cooking your côte de bœuf, with a combination of grilling and roasting.
- Seasoning: Prime rib pairs well with simple seasonings like salt, pepper, garlic, rosemary, and thyme. A dry rub or a marinade with olive oil, mustard, and herbs can enhance the flavor.
- Start by Grilling: Sear prime rib over high heat to lock in juices, caramelise the outside and offer a smoky flavor. Allow to cool slightly and lather in butter and mixed herbs. then transfer to the oven for part two.
- Roasting: Roasting at a moderate temperature to develop the flavor and cook evenly to maintain juiciness.
- Resting: Let your prime rib rest for 15-20 minutes after cooking to allow the juices to redistribute throughout the meat, ensuring maximum tenderness and flavor.
For special orders of complete Prime Rib racks please contact us on whatsapp: +230 5972 8702.