If you want to impress your guests with a spectacular piece of meat, then the Côte de Boeuf is the perfect choice. The Côte de Boeuf is a beautiful piece of meat from the rib section of the beef. Thanks to the perfect meat-fat ratio, the Côte de Boeuf is wonderfully tender with a rich, full flavor . Due to the characteristic appearance of the marbled meat with a piece of bone, this is a real BBQ topper. In this recipe we show you how to prepare the perfect Côte de Boeuf on the barbecue!
Ingredients:
- 1 kg beef rib steak
- ½ bunch fresh tarragon
- ½ bunch of flat-leaf parsley
- ¼ red onion
- ¼ bunch of basil
- 2 cloves of garlic
- 100 ml olive oil
- Salt and pepper to taste
Supplies :
- Cutting board & knife
- ½ bunch fresh tarragon
- 1 bunch of flat-leaf parsley
- Olive oil
- Aluminum foil
- Heat shield
- Core thermometer
- BBQ Glove
Method :
- Remove the Cote du Boeuf from the refrigerator at least an hour in advance and allow it to come to room temperature.
- Preheat the BBQ to 170°C (indirect).
- Place the fresh tarragon, parsley, red onion, basil, garlic cloves and some of the oil in the blender and blend until smooth, then add the remaining oil, mix through and season with salt and pepper to taste.
- Just before putting the meat on the BBQ, sprinkle it lightly with salt, to taste.
- Cook the Côte du Boeuf indirectly at 160°C until the core reaches 30°C, then briefly wrap it in aluminum foil and preheat the BBQ to 200°C (direct) and grill the Côte de Boeuf until the core reaches 49°C.
- Wrap the Côte du Boeuf in aluminum foil and let it rest for 5 minutes.
- Slice the Côte du Boeuf and serve with the herb tapenade. Enjoy!
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Bee Roostr we like to inspire you all year round with our delicious recipes for the barbecue. Vegetarian, meat or fish, with these delicious recipes you will impress. Discover the taste of a Roostr Outdoor Kitchen , and find here all our BBQ recipes!
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