Ingredients for Roasted Short Ribs With Cauliflower And Celery

• 4 gousses d'ail

• Sel kasher

• 1 tablespoon chopped rosemary

• 1 cuillère à soupe d'huile d'olive

• 2 cuillères à café de sauce soja

• 1 cuillère à café de flocons de piment rouge écrasés

• 4 (4-inch) English-style bone-in beef short ribs (about 1.4kg )

• Poivre noir fraîchement moulu

• 1/2 head cauliflower (about 450g )

• 1 cuillère à soupe d'huile d'olive

• Sel kasher, poivre fraîchement moulu

• 80 ml de crème double

• 120ml blanched or skin-on hazelnuts

• 2 stalks celery, halved lengthwise, thinly sliced on a diagonal

• plus 1/4 cup celery leaves

• 1/4 tasse de persil haché

• 1 tablespoon hazelnut oil or olive oil

• 1 cuillère à soupe de vinaigre de Xérès ou de vinaigre de vin rouge

• Flaky sea salt, freshly ground pepper

Place racks in upper and lower thirds of oven and preheat to 135°C. 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 232°C. 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.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.