How to Cook a Christmas Côte de Boeuf
Côte de boeuf (French for “rib of beef”) is a thick, bone-in rib steak, prized for its marbling and flavour. It’s usually 800 g–1.2 kg per piece, serving 2–3 people depending on size. This cut is best cooked medium-rare, allowing the fat to melt and the meat to stay juicy. At Christmas, it’s a superb centrepiece — luxurious yet simple when treated with care. This is our Wyndhams cooking guide!
Preparation (The Day Before or Morning Of)
Bring to room temperature: Remove the beef from the fridge at least 1–2 hours before cooking. This helps it cook evenly.
Dry the surface: Pat the beef thoroughly with kitchen paper — moisture prevents good browning.
Season well: Rub all over with olive oil, then sprinkle generously with salt and pepper.
Method
We use an oven-roast method for perfect crust and even doneness. It is also an option to sear the joint prior to oven roasting for extra crust but not essential, as we set the oven to high heat (around 210-220°C fan). We also strongly recommend using a meat thermometer – this is a priceless kitchen tool when it comes to joint cookery and takes all the guess work out of the cooking!
Roasting times (approximate):
Rare: 10–12 minutes per 1 kg
Medium-rare: 15 minutes per 1 kg
Medium: 18 minutes per 1 kg
Using a thermometer for accuracy:
Rare: 48–50 °C
Medium-rare: 54–56 °C
Medium: 58–60 °C
It is always best to cook a few degrees under the desired temperature, as the meat continues to cook whilst resting, and resting the meat is essential.
Resting
Rest the côte de boeuf for at least 20 minutes on a warm plate, no need to cover with foil. This step is essential because it lets the juices redistribute for maximum tenderness; it’s the key to a perfectly pink joint.
Carving and Serving
Slice the meat off the bone, then cut into thick or thin slices across the grain depending on your preference. Arrange on a warmed platter and drizzle with any resting juices. Serve with sides such as:
Roast potatoes with rosemary
Creamed spinach or Brussels sprouts with pancetta
Horseradish cream or red wine jus