The Journal · Portion guide
How many people does a côte de bœuf serve? Weight, portions and sharing tips
Grams per guest, the bone, appetites and ageing: how to size your rib before ordering.
Key points
Allow 400 to 500 g of bone-in rib per person for a good appetite, 350 to 400 g with a starter and dessert. Bone and fat make up a quarter to a third of the weight, so a 1 kg rib serves two. For four or more, several ribs of about 1 kg cook more evenly. At the restaurant, ask for the day's weight when booking.
I — The short answer
How many people
per côte de bœuf?
The rib of beef is the ultimate sharing dish, yet everyone asks how many it will feed.
Rule of thumb: 400 to 500 g bone-in per person, a little less with a starter and dessert.
II — The basic rule
How many grams
per person?
Bone-in weight vs edible weight
Bone and fat account for 25 to 35% of the weight: a 1 kg rib yields about 650 to 750 g of meat.
By appetite
300 to 350 g for a light appetite, 400 g for a classic one, 500 g or more for big eaters.
With a starter and dessert
With a starter and a house dessert, 350 g bone-in per person is enough.
III — Weight chart
Weight for 2, 3, 4,
6 people or more
General butcher's guidelines, not the restaurant's menu: ask for the day's weight when booking.
| Guests | Bone-in weight | Number of ribs | Note |
|---|---|---|---|
| 2 people | 0.8 to 1 kg | 1 rib | The classic for two |
| 4 people | 1.6 to 2 kg | 2 ribs | Two doneness options |
| 8 people | 3.2 to 4 kg | 4 ribs | Mention when booking |
Côte de bœuf for 2
A rib of about 1 kg is ideal, a classic for a romantic dinner.
For 4 or more
Several 1 kg ribs cook more evenly than one giant cut and allow different doneness.
IV — Variables
What changes
the portions
Who is at the table
Children eat about half a portion: count real adult portions, not chairs.
V — Share or not?
Rib, rib-eye
or sirloin?
The côte de bœuf keeps its bone and is made for sharing.
Rib-eye and sirloin are individual portions. See how to choose your cut of beef.
VI — At the table
How to share
a côte de bœuf
- 01
Rest, then carve against the grain
Rest 8 to 10 minutes, then slice across the fibres.
- 02
Different doneness
Centre slices for rare lovers, ends for those who prefer it cooked more.
- 03
Drinks and dessert: finishing together
The menu offers alcohol-free cocktails and fresh juices to refresh the palate. Then finish as you started, by sharing: a cookie for two or a strawberry künefe from our house desserts. See also which dessert after red meat.
VII — At the restaurant
Ordering a côte de bœuf:
good habits
- Ask for the weight and recommended number of guests.
- Mention your group size when booking.
At L'Entrecôte de Dubaï in Plan de Campagne: aged beef seared to order, house-made sides, service until 1 a.m., free parking. Discover our côte de bœuf to share and our group dining.
VIII — FAQ
Rib of beef
and portions
How many people does a 1 kg rib serve?
Two good appetites, or three light ones with a starter and dessert.
What weight for 2 people?
800 g to 1 kg bone-in.
How many ribs for 6 or 8 people?
3 to 4 ribs of about 1 kg, i.e. 2.4 to 4 kg.
Rib of beef vs rib-eye?
Same muscle; the rib keeps its bone and is shared.
How long should it rest?
About 8 to 10 minutes before carving.
Can a group order one at the restaurant?
Yes: give your group size and ask for the day's weight when booking.
IX — In short
The rule
of grams
400 to 500 g bone-in per person, about 1 kg for two, several ribs beyond four.
Book via our reservation page, call us or see our contact page.
Book your table
An aged rib of beef seared to order, to share in Plan de Campagne. Ask for the day's weight when booking.
Further reading
The cut, its ageing and its service in Plan de Campagne: côte de bœuf à partager.