Christmas Côte de Boeuf

Picture the grand centrepiece of Christmas itself: a majestic, dry-aged côte de boeuf, bone proudly arching like a crimson crown, its thick cap of snow-white fat glistening under the candlelight. The crust (achieved through patient searing over roaring flames) is mahogany-dark, crackling, and blistered, locking in juices that have been building flavour for weeks. When the knife finally glides through, the reveal is pure decadence: a blushing, ruby-red heart, so tender it almost sighs, edged in deep rose, every fibre saturated with the deep, mineral-rich essence of the finest beef. The fat has rendered into molten, buttery rivers that pool and shimmering on the board, carrying scents of charred rosemary, blackened garlic, and the faintest whisper of truffle salt. Served sliced on a warm wooden platter, each thick tranche is crowned with a pat of maître d’hôtel butter flecked with parsley and lemon zest that melts instantly, sending rivulets of green-flecked gold across the meat. A pinch of flaky Maldon salt sparks like fresh snow under the lights. One bite and the world hushes: the explosive, iron-rich juiciness, the silky fat, the smoky bark, the bright herbal finish; it’s primal, opulent, and utterly Christmas. This isn’t just dinner. This is the reason the table was set, the fire lit, and the wine decanted hours ago. Resistance is not an option.

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Step 1

24 h before (or at least 4 h): Pat meat very dry, salt generously all over. Place uncovered on a rack in fridge.

Step 2

3 h before dinner: Remove from fridge to reach room temperature.

Step 3

Preheat oven to 110–120°C (as low as it goes). Season with black pepper.

Step 4

Place on a wire rack over a tray. Insert probe thermometer. Slow-roast until internal temp reaches 50–52°C (≈ 2–2½ hours).

Step 5

Remove, rest loosely tented with foil 30–45 min.

Step 6

Heat a large cast-iron pan until smoking hot. Add oil, sear the roast 45–60 sec per side including fat cap until deep crust forms.

Step 7

Lower heat slightly, add butter, garlic, thyme & rosemary. Baste for 30–45 sec. Transfer to board, rest 10 min.

Step 8

Sauce: In the same pan, sauté shallots 2 min. Add red wine, scrape fond, reduce by half. Add stock, reduce until syrupy. Whisk in cold butter and mustard. Strain if desired.

Step 9

Carve off the bone, slice thickly, sprinkle with flaky salt. Serve with pan sauce.