Name: Roasted Short Ribs With Cauliflower And Celery
Yield: Serves 4
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

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Photo by Michael Graydon and 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.

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