Double pork ribs roasted in a casserole dish, plump jus and gratin dauphinois from David Rathgeber

Europe 1 12:35 p.m., January 16, 2022

For 6 people.

2 double ribs*, around 1 kg (ask your butcher to unbend and sleeve the ribs to recover the trimmings)

30 g of fleur de sel butter

, freshly ground pepper

3 cl of water

*you can also buy single ribs

For the gratins dauphinois:

1 kg of Bintje potatoes

1 l of whipping cream

2 sprigs of thyme

1 bay leaf

4 cloves of garlic

Fleur de sel, freshly ground pepper

Peel and degerm the garlic. In a saucepan, infuse the garlic, thyme, bay leaf and cream: simmer for 20 minutes. Salt, pepper.

Meanwhile, peel the potatoes and cut them into 5mm thick slices. Immerse them in the cream for about twenty minutes.

Preheat the oven to 150°C.

Collect the potatoes and line the moulds. Remove the thyme and bay leaf from the cream and pour it into the dishes. Bake for 30 minutes and take them out of the oven.

Preheat the oven to 180°C.

Salt and pepper the ribs on both sides. In a large casserole dish, start browning the ribs on the fat side, then brown them on all sides. Add the trimmings and the butter. Bake for 30 minutes uncovered. Every 10 minutes, baste your ribs with the cooking juices. To check the cooking, pierce the meat with a skewer: if it is hot at the end, the cooking is finished. Remove your ribs and cover them with aluminum foil. Leave to rest for 30 mins.

Take the casserole, pour the water over the cooking juices and trimmings and heat gently for 15 minutes. Pass the juice through a sieve.

Heat the gratin for 10 minutes at 150°C.

If the gratin has absorbed all the cream, do not hesitate to add more.

Cut beautiful slices of rib, arrange them in a dish, and sprinkle with juice.

Salt, pepper.

Serve with gratins dauphinois.