Cote de Boeuf, French-Style Roast Rib of Beef

You can never go wrong when you want to add some French pizazz to a rib of beef. Chef Daniel Orr will show you how the côte de boeuf can make a great dinner for friends and get-togethers.

Ingredients

1 2 ½ lb côte de bœuf or beef rib chop

1 T butter

1 T sea salt

1 T Aux Poivres Spice Blend

1 oz. vegetable oil

1 ½ c. mirepoix

3 garlic cloves, smashed

4 sprigs thyme

1 Bay leaf 

1 c. red wine

1 c. beef glaze (reduced rich beef stock)

Serve with your choice of side dishes from the veggies chapter. Preheat oven to 450°. Rub butter over the rib. Season the beef with sea salt and Aux Poivres Spice Blend. Place seasoned meat into a hot 12“ cast iron skillet with oil. Place into oven. After 10 minutes, turn the meat and remove excess fat. Check the meat after 10 more minutes; both sides should be nicely caramelized. Remove the remainder of the fat and add the mirepoix, garlic, thyme comic, and Bay leaf to the skillet and place the roast on top of the vegetables and continue to roast for an additional 10 minutes for rare, 15 minutes for medium rare. Allow meat to rest for at least 10 to 15 minutes before serving. While meat is resting, remove the remaining fat from the pan and deglaze with red wine and reduce to almost dry. Add 1 cup of beef glaze and bring to a boil; be careful with seasoning the pan sauce due to the residual seasonings from the meat. Simmer for 6 to 8 minutes and strain the vegetables from the sauce. Reduce sauce to desired thickness (it should coat a spoon) and finish with butter. Serve sauce in a warm sauce boat. Serve the cote de boeuf on a carving board or grandma's silver platter and carved meat at the table. Served with your choice of seasonal side dishes.

Looking for the perfect spot to host your next company party or planning an unforgettable dining experience in Bloomington? Look no further than FARM Restaurant! Reserve your table today by visiting our website farm-bloomington.com, calling us directly at (812) 323-0002, or booking through your OpenTable App. Don’t wait—spaces fill up fast during the fall season!