Categories: Meals
Ingredients
- Short Ribs:
- 4 garlic cloves
- salt
- 1 tbsp chopped rosemary
- 1 tbsp olive oil
- 2 tsp soy sauce
- 1 tsp crushed red pepper flakes
- 4 4" English-style bone-in beef short ribs (about 3 lb)
- black pepper
- Cauliflower puree:
- 1/2 head of cauliflower
- 1 tbsp olive oil
- salt and pepper
- 1/3 cup heavy cream
- Salad and Assembly:
- 1/2 cup blanched hazelnuts
- 2 celery stalks, halved lengthwise, thinly sliced on a diagonal; plus 1/4 cup celery leaves
- 1/4 chopped parsley
- 1 tbsp olive oil
- 1 tbsp Sherry vinegar
- sea salt and black pepper
Directions
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Short Ribs:
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ace 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.
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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 doneless after 1 1/2 hrs, until meat is fork-tender and falling off the bone, 2 1/2-3 hrs. Remove from oven.
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Cauliflower puree:
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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 hrs.
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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.
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Salad and Assembly:
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While the ribs and cauliflower are cooking, scatter hazelnuts on a rimmed baking sheet and toast on the bottom rack, tossing once, until golden brown, 30-35 minutes. Let cool, then rub together in a kitchen towel to remove skins. Coarsely chop and set aside.
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crease 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.
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Toss celery, celery leaves, parsley and reserved hazelnuts in a medium bowl to combine. Drizzle with oil and vinegar and toss to coat; season with salt and pepper.
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Serve short ribs over cauliflower puree with celery salad on top.