Roasted Short Ribs With Cauliflower And Celery
Tender, slow-roasted beef short ribs served over creamy cauliflower purée and topped with a fresh celery-hazelnut salad. This elegant dish combines rich, falling-off-the-bone meat with smooth vegetable purée and a crunchy, herbaceous topping.
Ingredients
- •4 cloves garlic
- •1 tablespoon Kosher salt
- •1 tablespoon chopped rosemary
- •1 tablespoon olive oil
- •2 teaspoons soy sauce
- •1 teaspoon crushed red pepper flakes
- •4 pieces (4-inch) English-style bone-in beef short ribs (about 3 pounds)
- •1 teaspoon Freshly ground black pepper
- •½ head head cauliflower (about 1 pound)
- •1 tablespoon olive oil
- •1 teaspoon Kosher salt, freshly ground pepper
- •⅓ cup heavy cream
- •½ cup blanched or skin-on hazelnuts
- •2 stalks stalks celery, halved lengthwise, thinly sliced on a diagonal; plus 1/4 cup celery leaves
- •¼ cup chopped parsley
- •1 tablespoon hazelnut oil or olive oil
- •1 tablespoon Sherry vinegar or red wine vinegar
- •1 teaspoon Flaky sea salt
- •1 teaspoon freshly ground pepper
Cooking Instructions
- 1.
Place racks in upper and lower thirds of oven and preheat to 275°F. Slice garlic, sprinkle with salt, and mash to a paste on a cutting board using the side of a chef's knife; place in a small bowl. Mix in rosemary, oil, soy sauce, and red pepper flakes.
10 min
- 2.
Season ribs generously with salt and pepper and place in a medium cast-iron skillet. Coat all over with garlic paste and cover skillet tightly with foil. Cook on upper rack in oven, checking for doneness after 1 1/2 hours, until meat is fork-tender and falling off the bone, 2 1/2-3 hours. Remove from oven.
180 min
- 3.
Meanwhile, place cauliflower in a small baking dish. Rub all over with oil; season with salt and pepper. Cover with foil and place in oven next to ribs. Bake until cauliflower is very easily pierced with a paring knife, 1 1/2-2 1/2 hours.
120 min
- 4.
Transfer hot cauliflower to a blender and add cream. Blend until very smooth; season with salt and pepper. Place in a medium saucepan and keep warm over low heat.
10 min
- 5.
While the ribs and cauliflower are cooking, scatter hazelnuts on a rimmed baking sheet and toast on bottom rack, tossing once, until golden brown, 30-35 minutes. Let cool, then rub together in a kitchen towel to remove skins, if using skin-on nuts. Coarsely chop and set aside.
35 min
- 6.
Increase oven temperature to 450°F. Uncover ribs and return to oven, placing on top rack. Roast, basting with fat from skillet every couple of minutes, until a deep brown crust develops, 12-15 minutes.
15 min
- 7.
Toss celery, celery leaves, parsley, and reserved hazelnuts in a medium bowl to combine. Drizzle with oil and vinegar and toss to coat; season celery salad with salt and pepper.
5 min
- 8.
Serve short ribs over cauliflower purée with celery salad on top.
5 min
