Roasted Short Ribs With Cauliflower And Celery
Roasted Short Ribs With Cauliflower And Celery is a flavorful Chinese Chinese Recipes dish prepared with quality ingredients. Place racks in upper and lower thirds of oven and preheat to 275°F.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPlace 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.