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.
Ingredients
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 3 pounds)
Freshly ground black pepper
1/2 head cauliflower (about 1 pound)
1 tablespoon olive oil
Kosher salt, freshly ground pepper
1/3 cup heavy cream
1/2 cup 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
Directions
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.
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 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.
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.
