Important before Cooking:

It doesn't matter which cooking method you choose. Take the meat out of the fridge three hours before cooking. Season both sides with salt and pepper.

Cooking in the oven:

Preheat the oven to 180°C. Heat soft butter in a very hot frying pan, place the rib inside to "mark" it on all sides. Sprinkle abundantly with butter during this period. Put the rib in a plate and put it in the oven for 3 minutes per pound (1 pound = 500gr). The meat must reach a core temperature between 38 and 42°C for a rare meat.

Barbecue Cooking:

On very hot embers and without flames. For 1kg of meat: 6 min on each side on the hot grill. The meat must reach a core temperature between 38 and 42°C for a rare meat.

Cooking in Plancha :

The meat must reach a core temperature between 38 and 42°C for rare meat. Place the meat on the hot plancha. Caramelize the meat well on one side then turn it over on the other side. At this time, coat the already caramelized part with coarse salt. Once the second side is caramelized, turn the meat over and coat it with coarse salt (as for the previous side). Leave it for 30 seconds, then turn it over one last time, for 30 seconds.