Roasted Short Ribs With Cauliflower And Celery

Tender, slow-roasted beef short ribs served over creamy cauliflower purée and topped with a fresh celery-hazelnut salad. This elegant dish combines rich, falling-off-the-bone meat with smooth vegetable purée and a crunchy, herbaceous topping.

4 servings

6 hr 20 min

Published October 4, 2025

Ingredients

•4 cloves garlic
•1 tablespoon Kosher salt
•1 tablespoon chopped rosemary
•1 tablespoon olive oil
•2 teaspoons soy sauce
•1 teaspoon crushed red pepper flakes
•4 pieces (4-inch) English-style bone-in beef short ribs (about 3 pounds)
•1 teaspoon Freshly ground black pepper
•½ head head cauliflower (about 1 pound)
•1 tablespoon olive oil
•1 teaspoon Kosher salt, freshly ground pepper
•⅓ cup heavy cream
•½ cup blanched or skin-on hazelnuts
•2 stalks stalks celery, halved lengthwise, thinly sliced on a diagonal; plus 1/4 cup celery leaves
•¼ cup chopped parsley
•1 tablespoon hazelnut oil or olive oil
•1 tablespoon Sherry vinegar or red wine vinegar
•1 teaspoon Flaky sea salt
•1 teaspoon freshly ground pepper

Cooking Instructions

1.
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.
10 min
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 1 1/2 hours, until meat is fork-tender and falling off the bone, 2 1/2-3 hours. Remove from oven.
180 min
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, 1 1/2-2 1/2 hours.
120 min
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.
10 min
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.
35 min
6.
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.
15 min
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.
5 min
8.
Serve short ribs over cauliflower purée with celery salad on top.
5 min

Ingredients

•4 cloves garlic

•1 tablespoon Kosher salt

•1 tablespoon chopped rosemary

•1 tablespoon olive oil

•2 teaspoons soy sauce

•1 teaspoon crushed red pepper flakes

•4 pieces (4-inch) English-style bone-in beef short ribs (about 3 pounds)

•1 teaspoon Freshly ground black pepper

•½ head head cauliflower (about 1 pound)

•1 tablespoon olive oil

•1 teaspoon Kosher salt, freshly ground pepper

•⅓ cup heavy cream

•½ cup blanched or skin-on hazelnuts

•2 stalks stalks celery, halved lengthwise, thinly sliced on a diagonal; plus 1/4 cup celery leaves

•¼ cup chopped parsley

•1 tablespoon hazelnut oil or olive oil

•1 tablespoon Sherry vinegar or red wine vinegar

•1 teaspoon Flaky sea salt

•1 teaspoon freshly ground pepper

Cooking Instructions

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.

10 min

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.

180 min

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.

120 min

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.

10 min

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.

35 min

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.

15 min

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.

5 min

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

5 min