Côte de Bœuf (Roast Rib of Beef)

Ingredients

• rib of beef

Instructions

1. Shorten the rib of beef without boning it.
2. To roast it in the oven, cook it in a large braising pan kept uncovered, allowing an average of 15 to 18 minutes per kilo.
3. To roast it on the spit, allow 15 minutes per kilo.
4. After spit-roasting, hold it in the hot closet for half an hour to an hour according to its size, so that the juice concentrates inside and finishes the cooking.