A large, bone-in joint cut from the fore-rib of the animal, generously marbled and prized as one of the great roasting and grilling cuts. The bone shields the meat and enriches it, and the marbling keeps a thick steak juicy over fierce heat. A single thick rib cut for two is the French côte de bœuf.
Where it comes from
The fore-rib of beef, the joint behind the French côte de bœuf and the English standing rib roast.
In the kitchen
Roasted or grilled bone-in as a côte de bœuf, then carved and served pink.
Nutrition (per 100g)
~290kcalCal
~18.0gProtein
~24.0gFat
~0.0gCarbs
~0.0gFiber
AI-estimated; model and run unavailable.
