Ingredients for Roasted Short Ribs With Cauliflower And Celery

• 4 dentes de alho

• Sal kosher

• 1 tablespoon chopped rosemary

• 1 colher de sopa de azeite de oliva

• 2 colheres de chá de molho de soja

• 1 colher de chá de flocos de pimenta vermelha triturada

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

• Pimenta preta moída na hora

• 1/2 head cauliflower (about 450g )

• 1 colher de sopa de azeite de oliva

• Sal kosher, pimenta moída na hora

• 80ml de creme de leite fresco

• 120ml blanched or skin-on hazelnuts

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

• plus 1/4 cup celery leaves

• 1/4 xícara de salsinha picada

• 1 tablespoon hazelnut oil or olive oil

• 1 tablespoon Sherry vinegar or red wine vinegar

• 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.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.