Recipe for beef rib with satay sauce, panisse fries, and little gem lettuce.

For the meat: preheat the oven to 200 °C. In an oven-safe pan, add the oil and let it heat. Season the beef ribs with salt, then brown them on both sides. Then place the ribs in the oven for 8 minutes at 200 °C, then turn them over and cook again for 7 minutes. Turn off the oven and place the ribs on a rack. Let them rest in the turned-off oven, slightly open, for 10 minutes.

For the garnish: peel, remove the germ, and chop the garlic clove. In a saucepan, put 1 liter of water, olive oil, salt, and the garlic clove. Bring to a boil, then remove the saucepan from the heat. Gradually add the chickpea flour while whisking. Let it cook on low heat for 5 minutes. Pour the mixture into a dish, cover with film, and refrigerate for 1 hour. Remove from the refrigerator, unmold the preparation, and cut into fries. In a pan, add olive oil, then fry the fries for about 8 minutes. Make sure to brown them well on each side, then drain on paper towels. Season with salt and pepper immediately after cooking.

For the sauce: peel and remove the germ from the garlic clove. Peel and cut the shallot in half. Set aside the tender center of the lemongrass. Wash the chili, cut it in half, and remove the seeds. Put everything in a food processor with the peanuts. Blend until you get a thick paste. Pour the mixture into a saucepan with the coconut milk. Cook for 5 minutes, until the sauce is thick and fragrant.

To finish For plating: cut the greens into quarters. Serve the beef ribs in slices accompanied by hot pan-fried sticks, the sauce, and the greens.