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Côte de Boeuf

Côte de Boeuf is a favorite at The Cook’s Atelier all year long.  When we decide to make it, we turn to our good friend and butcher, Monsieur Vossot, for the perfect cut.  Côte de Boeuf in France is similar to a rib roast in the states and it is perfect for large family gatherings.  In the spring and summer months, it goes great with morel mushrooms or a crisp, fennel, fava bean or heirloom tomato salad.  In the autumn and winter months, we pair our Côte de Boeuf with a side of gratin dauphinois and seasonal roasted vegetables.  A great glass of Pinot Noir, such as one from Domaine Chevalier Ladoix 1er Cru "Le Clou d'Orge" 2012 (found in our Wine Shop) makes a lovely addition as well!



Côte de Boeuf

Serves 6

1 Côte de Boeuf, 4 to 5 pounds, at room temperature

Sea salt and freshly ground black pepper

6 garlic cloves, smashed, germ removed

Extra virgin olive oil

A few rosemary sprigs (optional)

A few thyme sprigs

Preheat the oven to 400 degrees F.  Drizzle a little olive oil over the meat.  Season both sides of the Côte de Boeuf generously with salt and pepper.  Preheat a cast iron pan large enough to hold the meat, on the stove.  Add a drizzle of olive oil to the pan.  Once the pan is hot, sear the chop over medium-high heat, without moving, for 2 or 3 minutes until a nice crust appears.  Turn the meat and sear the other side in the same way.  Arrange the garlic and the thyme around the chop.  Place the pan in the preheated oven, and cook until the center of the meat registers at 125 degrees F, about 20 to 25 minutes.  Transfer to a carving board, and allow to rest for at least 15 minutes for medium-rare.

Slice the meat away from the bone, and cut against the grain into 1/2 inch slices.  Arrange on a plate or platter and service immediately.