Cote de boeuf
The côte de boeuf is the prime rib bine in, think of the ribeye with the rib still attached. This aged beef has got a truly unique taste. The cote de boeuf is great for a dinner with several people or even an eye-catcher on the barbecue. In the U.S., the cote de boeuf is known as "bone in prime rib. The cote de boeuf offers the most flavor of the beef. The rib eye is cut away from the rib, so the steaks are bigger and thicker. Because the cote de boeuf greater the flavors and juices remain better preserved in the core of the meat can be grilled crispy on the outside really.
The cote de boeuf is excellent for a test row, with two or three people to eat, or for the enthusiast who is on his own. The cote de boeuf Aberdeen Angus has little extras needed little salt and pepper is enough.
At the barbecue, you need half an hour a cote de boeuf beautiful yarn. Let the cote de boeuf to room temperature, brush with olive oil and grill them nicely browned over high heat. Reduce the temperature and let the cote de boeuf thread to a core temperature of 47 degrees is 48. Just continue cooking in aluminum foil. Not marinating or Rubb and certainly not sauces. Try the taste of a dry aged cote de boeuf.
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