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Recipes
February 2016

Roasted Short Ribs with Cauliflower and Celery

By Chris MoroccoPhotography by Michael Graydon Nikole Herriott

3.4

(6)

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Michael Graydon & Nikole Herriott

Richly marbled beef ribs beg for something crisp and refreshing to go alongside. If celery’s not your fave, try swapping it for any type of radish, escarole, or a tart apple.

Recipe information

  • Yield

    4 Servings

Ingredients

Short Ribs

4

garlic cloves

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 3 pounds)

Freshly ground black pepper

Cauliflower Purée

½

head of cauliflower (about 1 pound)

1

tablespoon olive oil

Kosher salt, freshly ground pepper

⅓

cup heavy cream

Salad and Assembly

½

cup blanched or skin-on hazelnuts

2

celery stalks, halved lengthwise, thinly sliced on a diagonal; plus ¼ cup celery leaves

¼

cup chopped parsley

1

tablespoon hazelnut oil or olive oil

1

tablespoon Sherry vinegar or red wine vinegar

Flaky sea salt, freshly ground pepper

Need to make a substitution?

Preparation

  1. Short Ribs

    Step 1

    Place racks in upper and lower thirds of oven and preheat to 275°. 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.

    Step 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 1½ hours, until meat is fork-tender and falling off the bone, 2½–3 hours. Remove from oven.

  2. Cauliflower Purée

    Step 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, 1½–2½ hours.

    Step 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.

  3. Salad and Assembly

    Step 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.

    Step 6

    Increase oven temperature to 450°. 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.

    Step 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.

    Step 8

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

Nutrition Per Serving

Calories (kcal) 1060 Fat (g) 96 Saturated Fat (g) 36 Cholesterol (mg) 180 Carbohydrates (g) 11 Dietary Fiber (g) 4 Total Sugars (g) 4 Protein (g) 41 Sodium (mg) 300
Explore Bon AppétitRibsShort RibBeefMeatCauliflowerVegetableCeleryHazelnutNutMainKetoRoastDinner