Rôti de Côtes de Boeuf avec Haricots Verts et Pommes de Terre Sautées

Step 1: Preheat the oven to 375°F (190°C). Season the beef rib rack generously with salt, pepper, minced garlic, and fresh thyme. Allow it to sit at room temperature for 30 minutes.

Step 2: Heat a large cast-iron skillet over high heat. Add olive oil and sear the rib rack on all sides until nicely browned (about 4 minutes per side). Transfer the skillet to the preheated oven and roast for about 1.5 hours for medium-rare, or to your desired doneness.

Step 3: Meanwhile, peel and dice the potatoes into even cubes. Boil them in salted water until fork-tender, about 15 minutes. Drain and set aside.

Step 4: In a separate pan, bring butter to a simmer and add the green beans. Sauté until bright green and tender-crisp, about 6-8 minutes. Season with salt and pepper.

Step 5: Once the rib rack is cooked, remove it from the oven and let it rest for 15 minutes. In the skillet used for the rib, deglaze with chicken broth, scraping up any brown bits to create a sauce.

Step 6: Toss the boiled potatoes in the skillet with the rib drippings until golden and crispy. Slice the rib rack and serve with green beans and potatoes, drizzled with the sauce.