Côte de Boeuf – 30-Day Dry-Aged Grass-Fed British Beef
A magnificent bone-in rib of beef, expertly dry-aged and prepared by The Artisan Butcher in Warwick.
For those who appreciate truly exceptional beef, few cuts can rival the flavour and presence of a beautifully prepared Côte de Boeuf.
Cut from the prime rib section, Côte de Boeuf is essentially a magnificent rib-eye steak on the bone, offering the rich marbling, natural tenderness and deep beef flavour that make this cut so highly prized.
Our Côte de Boeuf is prepared from grass-fed British beef, dry-aged for a minimum of 30 days to develop its distinctive depth of flavour and beautifully tender texture.
The external fat cap is carefully removed, leaving a generously proportioned bone-in cut that's perfect for roasting, reverse-searing or cooking over charcoal.
Whether you're planning an indulgent Christmas dinner, a special celebration or a spectacular weekend barbecue, our Côte de Boeuf delivers a proper butcher's cut with restaurant-quality appeal.
Why Choose Our Côte de Boeuf?
-
Grass-Fed British Beef – carefully selected for quality, flavour and natural tenderness.
-
Minimum 30 Days Dry-Aged – matured to develop exceptional depth and richness of flavour.
-
Prime Rib-Eye on the Bone – combining beautiful marbling with the flavour of a traditional bone-in cut.
-
Expertly Trimmed – with the external fat cap removed for an elegant presentation.
-
Rich, Buttery Texture – a wonderfully succulent cut when carefully cooked.
-
A True Showpiece – perfect for premium dining, celebrations and entertaining.
-
Prepared by Skilled Butchers – expertly dry-aged and trimmed in-house at our Warwick butchery.
A Proper Butcher's Cut
Côte de Boeuf is prized for its combination of tenderness, marbling and distinctive beef flavour.
Unlike leaner roasting cuts, the natural intramuscular fat within the rib-eye helps keep the meat beautifully succulent during cooking.
The bone adds to the impressive presentation, making this a wonderful centrepiece to bring to the table before carving.
Our traditional dry-ageing process allows moisture to reduce naturally while enzymes gradually tenderise the beef, concentrating flavour and developing the rich, savoury character associated with properly matured beef.
The result is a magnificent cut for anyone who takes their beef seriously.
Perfect For
-
A luxurious Christmas or New Year's celebration.
-
An impressive Sunday roast.
-
Reverse-searing on a barbecue.
-
Charcoal grilling and outdoor entertaining.
-
Special anniversaries and dinner parties.
-
Sharing a restaurant-style steak at home.
Each Côte de Boeuf is carefully prepared by our skilled butchers in Warwick.
Christmas 2026 Click & Collect – The Artisan Butcher, Warwick
Order your Côte de Boeuf online for Christmas and collect from our Warwick butcher's shop.
All our Christmas orders are freshly prepared by our skilled butchers, ready for collection from The Artisan Butcher, 49 Brook Street, Warwick.
Christmas 2026 Collection Dates & Opening Hours
-
Tuesday 22nd December: 8.00am – 3.00pm
-
Wednesday 23rd December: 8.00am – 3.00pm
-
Thursday 24th December (Christmas Eve): 8.00am – 12.00 noon
Collection Address
The Artisan Butcher
49 Brook Street
Warwick
Warwickshire
CV34 4BL
Important Christmas Collection Information
-
Christmas orders are available for Click & Collect only.
-
Please select your preferred collection date and time at checkout.
-
All orders will be freshly prepared and ready for your selected collection slot.
-
We recommend ordering early to secure your preferred products and collection time.
Whether you're shopping locally in Warwick or travelling from Royal Leamington Spa, Kenilworth or the surrounding Warwickshire villages, our Christmas Click & Collect service makes collecting your festive food simple and convenient.
We look forward to welcoming you to The Artisan Butcher this Christmas.
Cooking Instructions
Côte de Boeuf – Oven Roasting
Our dry-aged Côte de Boeuf is particularly well suited to roasting, allowing the natural marbling to develop a rich, succulent finish.
Oven: 200°C / 180°C Fan / Gas Mark 6
Approximate Cooking Time: Allow around 20–25 minutes per 500g as an initial guide for medium-rare, but start checking the internal temperature early. Bone thickness and joint shape can substantially affect cooking time.
Internal Temperature Guide
For an intact beef joint thoroughly seared on the outside:
-
Rare: Approximately 50–52°C
-
Medium Rare: Approximately 55–57°C
-
Medium: Approximately 60–63°C
-
Medium Well: Approximately 65–68°C
-
Well Done: Approximately 70°C or above
These are approximate serving temperatures rather than guaranteed food-safety temperatures. The temperature may continue to rise during resting.
How to Roast Your Côte de Boeuf
-
Remove the beef from its packaging and pat dry with kitchen paper.
-
Season generously with sea salt and freshly ground black pepper.
-
Heat a heavy-based frying pan with a little oil.
-
Sear the beef thoroughly on all exposed surfaces until a rich, golden-brown crust develops.
-
Transfer to a roasting tray, placing the bone underneath.
-
Roast in the preheated oven, checking the internal temperature regularly.
-
Remove when approaching your preferred level of doneness.
-
Rest loosely covered for approximately 15–20 minutes.
-
Carefully remove the bone and carve the beef into generous slices.
Butcher's Tip: A
