GRASSFED CÔTE DE BOEUF ROAST 4 RIBS +/- 2.900KG. Frenched Cap Off. Chilled. Oven Ready.
The day before place the Ribs in a plate in fridge withotut he envelope, the meat will turn very reddue to oxygneation process. Rub the racks with salt, pepper, Herbes de Provence. Preheat to 250° C the oven and center the roasting rack once ready. Roast in the oven for 40 Min per KG.Remove RIBS from oven. Do not slice! Allow meat to rest for 10 to15 minutes.