Rib steak bone-in

DESCRIPTION:

The rib section spans ribs 6 through 12. In French , entrecote means “between the ribs” and refers to a steak cut from between 9 and 11 rib. This cut includes the large “eye” muscle and several smaller attached muscles, including the fatty but very tasty meat.
Roast bone side down at 230 C for 15 min., reduce heat to 180 C and roast for 1 hour, or until it reaches the desired internal temperature. Remove from the oven, cover with foil and let rest 15 min. before carving.

Flavor: garlic, brandy, red wine, rosemary, thyme, wild mushrooms.