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 aged on the bone for 3 weeks and more. The beef is from the Sussex area and is free range & organic grass fed, traditionally reared and is one of the UK’s finest beef. Super tender & super tasty.
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!