Instructions: Preheat oven to 400. Scrape the rib ends clean to French with decorative crowns. Salt and pepper the steaks heavily and brown on one side darkly in hot oil in a large skillet. Pour off fat, invert steaks in the skillet and roast in oven for about 20 minutes. (Rare beef will slightly springy when pressed with a finger.) Remove the beef from the oven and let rest for 10 minutes. To serve, carve each steak toward the bone into 1/4-inch slices.

Arrange these slices on hot dinner plates. Serve with Sauce Roquefort on the side.

GEVREY, CHAMBERTIN DOMAINE POULE

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