Shop Meat Online
Food Cupboard
Stay at Northfield Farm
Borough Market
Delivery
Cote De Boeuf
Price range: £ 46.95 through £ 211.28
Our Côte de Boeuf is a stunning bone-in ribeye, dry-aged for rich flavour and tenderness. Perfect for roasting, it’s ideal for a special meal or a gathering with hungry people.
Côte de Boeuf – The Ultimate Roasting Joint
Inspired by our European customers at Borough Market, the Cote de Boeuf is a luxurious ribeye steak on the bone, offering an alternative or complement to the traditional Forerib roasting joint loved in the UK.
Our beef joints are carefully selected for their superior finish and marbling, then dry-aged for enhanced flavour and tenderness. The tougher cap muscle is removed, leaving only the beautifully marbled ribeye on the bone, with a layer of rich, buttery fat to keep the roast moist and full of flavour as it cooks. This stunning joint is as visually impressive as it is delicious.
Perfect for Any Occasion
Available in joints of up to 4 bones (serving up to 12-15), or as a single thick cut, the Côte de Boeuf is ideal for both intimate meals and larger gatherings. For a romantic dinner for two, our bone-in ribeye roast is the perfect showstopper.
Always available for online order, local delivery, or click and collect, our Côte de Boeuf is a must-try for steak lovers seeking the ultimate indulgence.
Order Today and Explore Our Full Range
Why not add a Cote de Boeuf to your online meat delivery or collection order today? Explore our full range of beef roasting joints, including Forerib, Sirloin Roast, and Ribeye—all expertly dry-aged and hand-cut for extraordinary flavour.
12 reviews for Cote De Boeuf
Only logged in customers who have purchased this product may leave a review.
How to Cook Cote de Boeuf (Bone-In Ribeye)
- Preheat your oven to 200°C (fan 180°C).
Bring your Cote de Boeuf to room temperature – at least 30–60 minutes out of the fridge.
Season generously with coarse sea salt and freshly cracked black pepper. - Sear in a heavy, oven-safe frying pan or cast iron skillet over high heat with a little beef dripping or oil:
- Sear for 2-3 minutes per side, plus 1-2 minutes on the fat edge, until deeply golden brown.
- Transfer to the oven (same pan or on a tray) and roast:
- Rare: 10-12 minutes (core temp ~48–50°C)
- Medium-rare: 14-16 minutes (core temp ~52–54°C)
- Medium: 18-20 minutes (core temp ~58–60°C)
- Rest the meat loosely covered with foil for 10-15 minutes before carving.
You may also like…
Related products
Karen (verified owner) –
In freezer for plan B Christmas.
Alice (verified owner) –
Rod Stafford (verified owner) –
Expertly cut and prepared and with a good depth of flavour
Susan Lane (verified owner) –
Absolutely gorgeous
Margaret N. (verified owner) –
Beautiful piece of meat.
Dan Power (verified owner) –
Top level!
Richard (verified owner) –
Nicola Morgan (verified owner) –
Mark G. (verified owner) –
Kevin (verified owner) –
Amazing quality
Mark G. (verified owner) –
Anonymous (verified owner) –
Excellent quality and best-in-class service, as always