If you’re wanting a truly indulgent dining experience, then look no further than this cote de boeuf recipe. This beautiful cut of beef is dripping with juicy, flavourful fat, making it an undeniably delicious meal, especially with a rich and creamy bearnaise sauce.
For the bearnaise sauce
With a heavy, meaty dish like cote de boeuf and a sublime bearnaise butter, it can be good to balance it with a simple salad and some fries like we’ve opted for in this recipe. A few other examples of side dishes for cote de boeuf include:
Cote de boeuf is the fore rib of beef with the main backbone taken out and the ribs French-trimmed for some additional finesse. It has all the marbling and flavour of the ribeye, with the rib cap of fat, which renders down as the meat cooks for a juicy finish.
The name cote de boeuf comes from French and can be translated to mean “side of beef”.
