fbpx Beef ribs and pommes soufflées recipe

Beef ribs and pommes soufflées recipe

Côtes de boeuf, pommes soufflées
Preparation time
50 min
Cooking time


  • 2 nice racks of beef, around
  • 1 kg each
  • 2kg of Agria potatoes
  • 1 sprig of Rosemary


The Béarnaise sauce:

  • 2 cloves of garlic
  • 4 egg yolks
  • 125g of butter
  • 250ml white vinegar
  • Coarse ground pepper
  • 2 shallots
  • 1 bunch of chervil and tarragon
  • 10ml of water
  • 10ml of white wine


The beef: Brown the beef ribs on all four sides. Place in a tray with the rosemary and crushed garlic, then place in the oven for 3 hours to cook at 80°C (Gas Mark 2/3).


The pommes soufflées: Cut the potatoes into even slices (around 3mm thick), place in a saucepan or in a deep, long-handled frying pan warmed to 120°C to 140°C, stirring continuously. When the soufflé potatoes begin to swell, toss them into a deep fat fryer at 160°C/180°C. Drain. Put back in a hot fryer just before serving.


The Béarnaise sauce: Make the reduction by combining the vinegar, finely chopped shallots, tarragon, chopped chervil and 2 teaspoons of coarse ground pepper. Gently melt the butter. Clarify the eggs, place the yolks in a round-bottomed mixing bowl with 10ml water and 10ml white wine. Make the zabaglione in a bain-marie until the mixture forms a ribbon. Add the butter. Finish seasoning. Add the tarragon and the finely chopped chervil. Serve and enjoy among friends.

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