Cut from the fore rib, the wing rib or Côte de Boeuf is left on the bone and french trimmed leaving a very thick rib-eye steak bursting with flavour created by the high level of marbling. Best seared on all sides and finished in the oven on a high heat for approx. 10-15 minutes for medium rare. A perfect treat.
Our cote de boeuf (wing rib) is dry aged on the bone for 28 days and more. The beef is from the Suffolk and norfolk area is free range & free range organic also grass fed, traditionally reared and is one of the UK’s finest beef.
TOP TIP: Make the base of your gravy the day before and add to the meat juices on the day saving you much need time; you can always use the microwave!