CÔTE DE BOEUF - BONE IN PRIME RIB

I am big meat head.... this Angus bone in ribeye is my favorite cut. This time Ralph de Kok grilled it and added an onion sauce and roasted tamatoes!!!
Get your salt plank here -
Get your charcoal tray here -
Get your cutting board here -
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Expert level: Novice
Total cooking time: 1 hour and 54 minutes
Preparation time 30 minutes
Cooking time 1 hour and 24 minutes
Ingredients:
CÔTE DE BOEUF - 1 cut
Onions - 4 pieces
Rice vinegar - 2 tablespoons
Olive oil - 1 tablespoon
Mini tomatoes - 2 branches
Salt plank - large piece
Rosemary - 1 twig
Planning & Schedule:
1h54m - Start up your barbecue and let it the coals become sizzling hot.
1h24m - Roast the onions and let the cool down again
1h4m - Sear the Côte de boeuf
56m - place the côte de boeuf on the salt plank at 180 Celsius or 350 Fahrenheit
16m - Clean, puree the onions and add, salt & pepper, rice vinegar and olie oil.
11m - Let the Côte de boeuf rest
10m - Roast the tomatoes in the juices of the Côte de Boeuf
0m - Serve it alll of and sprinkle some salt on the Côte de Boeuf
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Title: Better than you2
Artist: Barry Gledden