Roasted Short Ribs With Cauliflower And Celery

Ingredients for Roasted Short Ribs With Cauliflower And Celery

• 4 cloves garlic

• Kosher salt

• 1 tablespoon chopped rosemary

• 1 tablespoon olive oil

• 2 teaspoons soy sauce

• 1 teaspoon crushed red pepper flakes

• 4 (4-inch) English-style bone-in beef short ribs (about 1.4kg )

• Freshly ground black pepper

• 1/2 head cauliflower (about 450g )

• 1 tablespoon olive oil

• Kosher salt, freshly ground pepper

• 80ml double cream

• 120ml blanched or skin-on hazelnuts

• 2 stalks celery, halved lengthwise, thinly sliced on a diagonal

• plus 1/4 cup celery leaves

• 1/4 cup chopped parsley

• 1 tablespoon hazelnut oil or olive oil

• 1 tablespoon Sherry vinegar or red wine vinegar

• Flaky sea salt, freshly ground pepper

How to make Roasted Short Ribs With Cauliflower And Celery

Place racks in upper and lower thirds of oven and preheat to 135°C. 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.

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.

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.

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.

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.

Increase oven temperature to 232°C. 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.

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.

Serve short ribs over cauliflower purée with celery salad on top.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.