Rib of Beef (Côte de Boeuf)Rib of Beef (Cte de Boeuf) Full product description A rib of beefalso known as cte de boeufis the showpiece bone in ribeye for serious steak lovers. Thick cut with generous marbling, it sizzles to a deep, savoury crust and stays gloriously juicy inside. Cook it hot and fast then finish gently, or use the reverse sear for edge to edge blush. Rest well, carve the ribeye from the bone and slice to share. Its steakhouse theatre at home with proper beef