How to cook Côte de Boeuf Mini Roast
Place fat side up in a roasting tray and season First 25% of the cooking time should be at 240˚c /475˚f Gas Mark 9 then reduced to 190˚c /375˚f / Gas mark 5 for the rest of the cooking time.
Rare 30 minutes 50°c internal temperature
Medium 40 minutes 55°c internal temperature
Well done 50 minutes 60°c internal temperature

When barbecuing beef, you don’t have to worry about it being under cooked unless it is minced or a burger. So general rule of thumb is, if it looks good enough to eat it usually can use the gilling times and temps as a guide.