The Beef Prime Rib by Polmard, 5 weeks aging.
French Cut : côte de boeuf
Recommended Cooking : rare
Cooking Tips : to barbecue, pan-fry, grill or cook in oven, 7 to 15 minutes on each side according to the cooking you like.
Important when cooking French beef, to preserve its tenderness and juiciness :
- Take the meat out of the fridge 10-15 minutes before cooking to avoid heat shock
- Always use a kitchen tong to turn your meat, never a fork, to preserve the meat juice
Serving : 4 to 5 people (180g - 200g per person recommended)
Thawing Tips :
- Recommended : place in the fridge 24 hours before cooking
- Express : place in cold water for about 1:30 hour