Name: Roasted Short Ribs with Cauliflower and Celery
Yield: 4 Servings
Ingredients: 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; ½ head of cauliflower (about 1 pound); 1 tablespoon olive oil; Kosher salt, freshly ground pepper; ⅓ cup heavy cream; 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

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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 notes