Côte de Boeuf

Côte de Boeuf

If you want to impress your guests with a spectacular piece of meat, the Côte de Boeuf is the perfect choice. The Côte de Boeuf is a beautiful piece of meat from the rib section of beef. Thanks to the perfect meat-fat ratio, the Côte de Boeuf is wonderfully tender with a rich, full flavor . The characteristic appearance of the marbled meat with piece of bone makes this a real BBQ winner. In this recipe we show you how to prepare the perfect Côte de Boeuf on the barbecue!

Type of dish: Main course
Number of persons: 4


  • 1 kg cote du boeuf
  • ½ bunch of 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

Requirements :

  • Cutting board & knife
  • ½ bunch of fresh tarragon
  • 1 bunch of flat-leaf parsley
  • Olive oil
  • Aluminium foil
  • Heat shield
  • Core thermometer
  • BBQ Glove

Method :

  • Remove the Cote du Boeuf from the refrigerator more than an hour in advance and let it come to room temperature.
  • Heat the BBQ to 170°C (indirectly).
  • Place the fresh tarragon, parsley, red onion, basil, garlic cloves and some of the oil in the mixer and mix it finely, then add the remainder of the oil, mix through and season with salt and pepper to taste.
  • Sprinkle the meat lightly with salt just before it goes on the BBQ, to taste.
  • Cook the Côte du Boeuf indirectly at 160°C to the core of 30°C, then briefly wrap it with aluminum foil and heat the BBQ to 200°C (directly) and grill the Côte de Boeuf to the core of 49°C. C has been reached.
  • Wrap the Côte du Boeuf in aluminum foil and let it rest for 5 minutes.
  • Cut the Côte du Boeuf into slices and serve with the herb tapenade. Enjoy your meal!

Recipes for the barbecue:

Bee Roostr we would like to inspire you all year round with our delicious recipes for the barbecue. Vegetarian, meat or fish, you will impress with these delicious recipes. Find all our BBQ recipes here!

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Côte de boeuf a beautiful piece of beef rib steak, from the rib section of the beef. It is a tender, veined piece of meat and owes its flavor to the fact that it is ripened and prepared on the bone.

When the côte de boeuf has had dry ripening, we speak of the so-called 'dry-aged' method. During this ripening process, the Côte de boeuf loses moisture, resulting in a more intense flavor and a more tender structure.

Entrecote and côte de boeuf both come from the ribs of beef. A sirloin steak comes from the thin loin and has a small fat edge. Côte de boeuf comes from the last six ribs of the beef, also called rib rack. The meat is softer than that of the loin. This is because the front of the cattle is often less muscular. The clear fat structure in the meat also provides more flavor. Côte de boeuf is usually larger and thicker than sirloin steak and is often served for sharing.

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