Côte de boeuf is the fore rib of beef with the main backbone removed and the ribs french-trimmed for extra finesse. All the marbling and flavor of the ribeye, with the rib cap of fat, which renders down as the meat cooks for a succulent finish.
Côte de boeuf is the fore rib of beef with the main backbone removed and the ribs french-trimmed for extra finesse. All the marbling and flavor of the ribeye, with the rib cap of fat, which renders down as the meat cooks for a succulent finish.