We love meat. But, oddly enough, we don't eat many meat at home. The reason is very simple : we don't have any good butchery in our neighborhood and I really can't buy meat in supermarkets...

So, once every 3 or 4 months (only!), hubby goes to one of the best butchers in Paris and he loads down the car like a mule with tons of yummy meats ! The butcher probably must think that he runs a restaurant - but a strange restaurant that would open only a few days a year !

When he comes back home with what we consider as "treasures", my daughters and I are so hysterical  that we do a "Thank You" tribal dance around him ! Speak about a crazy family...And you should see us devouring our steaks like cro-magnons !!


For this recipe, I have had the worst difficulties to translate "Côte de Boeuf" into english. I even sent a photo to one of my american friends to find the perfect word ! My friend told me  that "a côte de boeuf is a "bone-in rib-eye steak" if it still has the bone and is cut to serve one person.  But if the bone has been removed it's a "rib-eye steak", and if it's quite thick (still has several bones) and is to be roasted to serve several people, it's called a "standing rib roast". Oh my god, this is so confusing. In France, we just ask for "Une côte de boeuf pour 2, 4 ou 6 personnes" and that's it !

So as my "côte de boeuf" was quite thick and had the bone, I chose the following translation : "standind rib roast". I hope it is the good one and anyway, Thanks, Doug, for your precious help.



Standing Rib Roast Beef with Celery root (celeriac) Puree

For 4 servings : 

2.7 lb Standing Rib Roast Beef (Rib Roast in the UK)

Some Extra Virgin Olive Oil

Some « Herbes de Provence »

For the celery puree:

0.9 lb  celery root (celeriac)

0.45 lb potatoes  (the best variety for puree)

1.8 oz  salted butter

½ cup liquid whipping cream


Standing Rib Roast Beef : For your information, count 0.7 lb per person.

Preheat oven 210°C (410°F).

Brush both sides of the beef with olive oil. Then sprinkle Herbs de Provence on both sides too.

Place the beef on a grill, in the oven (in the middle). Place an ovenproof plate under in order to retrieve the beef juice.

Bake 15 minutes on one side and 20 minutes on the other side.

You will obtain a medium rare meat. Of course, you can adjust baking time according to your tastes.

Remove the rib from the oven and wrap in foil paper for 15 minutes.The meat will be very tender.

c_tedeboeuf coteherbs coteroasted

Prepare the celery purée : Peel and cut the celery root and the potatoes into large chunks (about the same size, for you will boil them together).Clean and pat dry.Place them in a large sauce pan. Cover with cold water and a pinch of coarse salt and bring to a boil.

Lower the heat, but maintain a simmering point until all chunks are tender (check with a knife). Drain the vegetables and place in a « vegetable masher». Puree and transfer back in a large sauce pan, over low heat.

celeryandpotatochunks puree pureecreambutter pureeready

Add the butter and the liquid whipping cream. Mix carefuly until smooth and remove from the heat.

Season carefully (don’t forget that the vegetables have boiled in salted water, and that you have added salted butter!).


Recette en Français :


Côte de Boeuf, Purée de Céleri


Pour 4 personnes : 

1 côte de boeuf de 1.2 kilo environ

De l’huile d’olive extra vierge

Des herbes de Provence

Pour la purée de céleri:

400g de céleri rave

200g de pommes de terre à purée (Mona Lisa par exemple)

50g de beurre demi-sel

15 cl de crème liquide


Pré chauffer le four à 210°C.

La côte de bœuf : pour info, il faut compter environ 300g par personne.

Badigeonnez la côte de bœuf d’huile d’olive puis d’Herbes de Provence des 2 côtés. Posez-la sur la grille du four et faites cuire 15 minutes d’un côté et 20 minutes de l’autre. Vous obtiendrez une viande rosée à point. Bien évidemment , selon vos goûts,

adaptez le temps de cuisson. Retirez la côte du four et enveloppez d'aluminium pendant 15 minutes, la viande sera encore plus tendre.

La purée de céleri : Peler et couper la boule de céleri et les pommes de terre en tronçons de même taille. Rincer et essuyer.Les mettre dans une casserole et recouvrir d’eau froide. Verser une pincée de gros sel et faire bouillir l’eau.

Après ébullition, baissez le feu et laisser frémir jusqu’à ce que les morceaux soient tendres (tester avec une lame fine, qui doit facilement s’enfoncer). Egoutter et mettre les morceaux dans un moulin à légume, grille fine. Mouliner et remettre cette purée pomme de terre/céleri sur feu doux. Ajouter le beurre demi-sel et la crème liquide. Mélanger soigneusement jusqu’à consistance lisse et retirer du feu.

Assaisonner selon votre goût .

N’oubliez pas que les légumes ont cuit dans de l’eau salée puis que l’on a ajouté du beurre demi-sel, alors ayez la main légère !