Dry-Aged Scotch Beef Côte de Boeuf
Price range: £48.00 through £96.00
A spectacular dry-aged Scotch Beef rib-eye on the bone, expertly butchered and French-trimmed for an impressive centrepiece. Richly marbled, beautifully tender and full of deep beef flavour.
£20 deposit per order today. The balance is paid when you collect.
Collect from Manor (Ruislip) or Hillingdon. Choose your shop and day at checkout.
Weights are approximate. Your order reserves a bird or joint within the weight range you choose, and the final balance is based on the actual weight when you collect.
Our Dry-Aged Scotch Beef Côte de Boeuf is cut from the rib and expertly prepared by our butchers, removing the outer rib cap to showcase the prized rib-eye at its best.
Dry ageing develops a deeper, richer beef flavour while the natural marbling keeps the meat beautifully succulent during cooking. French-trimmed and left on the bone for additional flavour and a spectacular presentation, this is essentially the ultimate bone-in rib-eye steak – made for sharing.
Available as a single or double rib, it’s an excellent choice for a smaller Christmas gathering when you want all the theatre of beef on the bone without ordering a full carvery rib.
Why choose this product
A spectacular dry-aged Scotch Beef rib-eye left on the bone for exceptional flavour and presentation. Beautifully marbled, French-trimmed and expertly prepared by our butchers, it's the perfect sharing roast for a smaller Christmas gathering.
Cooking Instructions
Remove the Côte de Boeuf from the fridge around 1 hour before cooking to allow it to come towards room temperature.
Preheat the oven to 200°C / 180°C fan / Gas 6.
Season generously with salt. For the best colour and flavour, sear the beef in a very hot ovenproof pan for 2–3 minutes on each side, including the fat edge, before transferring to the oven.
Roast until the centre reaches your preferred temperature. We strongly recommend using a meat thermometer inserted into the thickest part of the beef, avoiding the bone.
| Finish | Remove from oven at approx. |
|---|---|
| Rare | 48–50°C |
| Medium-rare | 52–54°C |
| Medium | 56–58°C |
| Medium-well | 60–62°C |
| Well done | 65°C+ |
Once cooked, transfer to a warm board, loosely cover with foil and rest for at least 20 minutes before carving. A larger 2-bone joint will benefit from around 25–30 minutes.
Butcher's recommendation:
We recommend serving Côte de Boeuf medium-rare to medium to make the most of the tenderness, marbling and rich flavour of the dry-aged Scotch Beef.
To carve:
Run a sharp knife alongside the rib bone to remove the meat in one piece, then slice the beef across the grain and serve.
Storage
Keep refrigerated.
Freezing
Suitable for home freezing.
Ingredients
100% Scotch Beef
Allergens
None.
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