Cote De Boeuf Recipe - Cooking Index
Cote De Boeuf Recipe - Cooking Index
To simplify the preparation of this traditional beef ribs entree, brown each steak individually in a heavy skillet ahead of time, let rest, then roast the 3 steaks together in a shallow pan.
Type: Meat| 3 | Beef rib steaks, 3" thick - room temperature | |
| = (each with 1 rib left on) | ||
| 3 teaspoons | 15ml | Salt |
| 3 teaspoons | 15ml | Coarsely-ground black pepper |
| 6 tablespoons | 90ml | Vegetable oil |
| 1 | Fresh thyme - for garnish |
Preheat the oven to 450 degrees.
Season each side of 1 steak with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy skillet, heat 2 tablespoons of the oil over high heat until it ripples. Sear the steak for 3 minutes per side to form a brown crust. Remove from skillet. Repeat with the remaining oil and steaks.
Arrange a rack to fit in a large, shallow roasting pan. (A cookie rack is fine.) Place the 3 seared steaks on the rack. Roast in the center of the oven for 30 minutes for rare meat (130 degrees on an instant-read thermometer) or 35 to 40 minutes for medium-rare meat (140 degrees on an instant-read thermometer).
When the steaks have finished cooking, allow them to rest for about 10 to 15 minutes before slicing. The internal temperature will continue to rise.
To serve, slice the meat off the bone, then slice crosswise 1/2-inch thick; garnish with the thyme.
This recipe yields 8 servings.
Per serving (4 ounces): 290 calories, 1g carbohydrates, 32g protein, 17g fat, 90mg cholesterol.
Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 12-08-2002
Average rating:
10 (3 votes)
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