Cote De Beouf

The Cote De Boeuf is a joint or steak cut from the beef rib with rib bone still attached. The rib eye steak is the centre portion of the Cote De Boeuf, but without the bone. The Côte de Bœuf translates as “beef rib”. Have this as a single bone steak, which can be compared to a Beef Tomahawk Steak, without the extra long bone. Cook this on the barbecue or pan fry. Or roast this up on the bone, which is then essentially a Fore Rib, with some of the meat trimmed back to expose the top of the bones.