This recipe uses our wonderful rib of beef joints to create showstopping cote de boeuf, serving 2 people minimum, depending on the joint size. Ingredient quantities can be adjusted accordingly.


  • Helen Browning’s organic rib of beef on the bone
  • 300g butter, very soft
  • 50g fresh flat leaf parsley, finely chopped
  • 40g fresh tarragon leaves, finely chopped
  • 2 tsp Dijon mustard
  • 2 tbsp pink peppercorns
  • 2 garlic cloves, crushed


Put the butter in a bowl with the herbs, mustard, peppercorns and garlic, mash with a fork until incorporated. Scrape onto baking parchment, roll into a cylinder and place in the fridge overnight.

Slice the rib of beef into portions, i.e, a rib of 2 into 2 portions.

Preheat the oven to 200°C, gas mark 6 and heat a griddle pan until hot. Sear the beef for 2 minutes on both sides then transfer to a tray. Top the beef with 2 discs of butter then cook in the oven for 16 minutes for rare, 20 minutes for medium. Place 2 more discs of butter on the top of the beef for the last 5 minutes of cooking.

Remove from the oven, top with extra butter (optional), season and leave to rest for at least 10 minutes. Slice thickly and serve with chips.