Cote de Veau

A choice cut of rib, french-trimmed. It is well-marbled and caramelises when cooked, which makes for naturally tender meat with outstanding flavour. Perfect for generous dinners and special occasions.

Preheat the oven to 220°C, fan 200°C, gas 6 and heat a griddle pan over a high heat. Season the rib with sea salt and sear for 2-3 minutes each side until lovely and browned. Transfer to a small, shallow roasting tin and cook for 10 minutes per 700g for rare or 12 minutes per 700g for medium-rare. The temperature in the centre should be between 48-52°C when you take it out of the oven and pierce in the centre with a kitchen thermometer. Transfer to a warmed serving plate to rest, loosely covered in foil.

We have a wide range of wines, selected to complement your beef, and available to add to your online or in-shop basket. 

Our Dutch Ekro Veal is veal with a subtle flavour and is highly regarded – and widely used – by chefs around the world. It is easily digestible, low in cholesterol and rich in vitamins and minerals. The calves are raised in group housing by the VanDrie Group’s veal farmers. The stalls are spacious, light and airy. The calves are fed calf milk supplemented with roughage. Providing a generous amount of roughage makes an important contribution to improving animal welfare.