The Perfect Beef Prime Rib

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The Perfect 

Côte de Boeuf 

In French, côte de boeuf means "beef rib", which is precisely what is refers to a singlerib of ribeye beef with the bone still in.

Servings: for 4 to 6 persons

Preparation time 30 minutes 

Cooking time: 20 minutes


Ingredients:

  • 1 prime rib of 1.2 to 1.5 kg 
  • 50 grams butter 
  • Flower of salt
  • ground pepper 


Cooking time given for blue meat. 

For medium meat, double the time. 


Preparation:

  1. Take the prime rib out of the refrigerator at least half an hour in advance to let it come to temperature. 
  2. Heat the pan (preferably steel) over very high heat without fat. Sear the prime rib dry for a few moments, just to brown. 
  3. Add the butter. With a spoon, drizzle the rib of beef with melted butter. Cook for 5 minutes on each side, turning occasionally. This will form a nice baking crust but the meat should only be cooked inside. C for 3 to step 
  4. Bake at 180° 4 minutes on each side. 
  5. Salt with fleur de sel, pepper. 
  6. Serve plain or with a butter and shallot sauce.

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