Coffee Fennel-Rubbed Boneless Short Ribs with Roasted Celery Root Parsley Salad
I found this recipe in a new cookbook from America’s Test Kitchen – Toast Oven Perfection. I’m often cooking for two and my toaster oven speeds up the whole process and delivers the same results as a traditional oven. The boneless short ribs and celery root…
What you'll need
Ingredients
2 pounds celery root, peeled and cut into ¾-inch pieces
2 tablespoons extra-virgin olive oil
Salt and pepper
1½ teaspoons ground fennel
1 teaspoon ground coffee
1 teaspoon packed brown sugar
½ teaspoon garlic powder
12 ounces boneless short ribs, 1½ to 2 inches thick and 4 to 5 inches long, trimmed
½ cup pomegranate seeds
½ cup fresh parsley leaves
1 teaspoon lemon juice
The method
Directions
01
*Note: The thickness and marbling of boneless short ribs can vary; look for lean ribs cut from the chuck. Do not substitute bone-in English-style short ribs. Because they are cooked gently and not seared, the short ribs will be rosy throughout.
02
Adjust the oven rack to the lowest position and heat to 450 degrees. Combine fennel, coffee, sugar, garlic powder, ¼ teaspoon salt, and ¼ teaspoon pepper in small bowl. Pat short ribs dry with paper towels, rub with 1 teaspoon oil, and sprinkle evenly with spice mixture. Arrange ribs on one half of the small sheet pan.
03
Toss celery root with 2 teaspoons oil, ⅛ teaspoon salt, and ⅛ teaspoon pepper in bowl; transfer to the empty side of sheet pan and arrange in a single layer.
04
Roast until meat registers 120-125 degrees (for medium-rare) or 130-135 degrees (for medium) and celery root is tender, about 10-15 minutes, flipping ribs and tossing celery root halfway through roasting. Transfer short ribs to cutting board, tent with aluminum foil, and let rest while preparing salad.
05
Transfer celery root to large bowl, add pomegranate seeds, parsley, lemon juice, and remaining 1 tablespoon oil, and toss to coat. Season with salt and pepper to taste. Slice short ribs thin and serve with salad.
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Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Coffee Fennel-Rubbed Boneless Short Ribs with Roasted Celery Root Parsley Salad
Prep
Cook
Yield
I found this recipe in a new cookbook from America’s Test Kitchen – Toast Oven Perfection. I’m often cooking for two and my toaster oven speeds up the whole process and delivers the same results as a traditional oven. The boneless short ribs and celery root…
Ingredients
2 pounds celery root, peeled and cut into ¾-inch pieces
2 tablespoons extra-virgin olive oil
Salt and pepper
1½ teaspoons ground fennel
1 teaspoon ground coffee
1 teaspoon packed brown sugar
½ teaspoon garlic powder
12 ounces boneless short ribs, 1½ to 2 inches thick and 4 to 5 inches long, trimmed
½ cup pomegranate seeds
½ cup fresh parsley leaves
1 teaspoon lemon juice
Cook Like James · The method
Directions
1
*Note: The thickness and marbling of boneless short ribs can vary; look for lean ribs cut from the chuck. Do not substitute bone-in English-style short ribs. Because they are cooked gently and not seared, the short ribs will be rosy throughout.
2
Adjust the oven rack to the lowest position and heat to 450 degrees. Combine fennel, coffee, sugar, garlic powder, ¼ teaspoon salt, and ¼ teaspoon pepper in small bowl. Pat short ribs dry with paper towels, rub with 1 teaspoon oil, and sprinkle evenly with spice mixture. Arrange ribs on one half of the small sheet pan.
3
Toss celery root with 2 teaspoons oil, ⅛ teaspoon salt, and ⅛ teaspoon pepper in bowl; transfer to the empty side of sheet pan and arrange in a single layer.
4
Roast until meat registers 120-125 degrees (for medium-rare) or 130-135 degrees (for medium) and celery root is tender, about 10-15 minutes, flipping ribs and tossing celery root halfway through roasting. Transfer short ribs to cutting board, tent with aluminum foil, and let rest while preparing salad.
5
Transfer celery root to large bowl, add pomegranate seeds, parsley, lemon juice, and remaining 1 tablespoon oil, and toss to coat. Season with salt and pepper to taste. Slice short ribs thin and serve with salad.
Cook Like James
Coffee Fennel-Rubbed Boneless Short Ribs with Roasted Celery Root Parsley Salad
Prep
Cook
Yield
I found this recipe in a new cookbook from America’s Test Kitchen – Toast Oven Perfection. I’m often cooking for two and my toaster oven speeds up the whole process and delivers the same results as a traditional oven. The boneless short ribs and celery root…
Ingredients
2 pounds celery root, peeled and cut into ¾-inch pieces
2 tablespoons extra-virgin olive oil
Salt and pepper
1½ teaspoons ground fennel
1 teaspoon ground coffee
1 teaspoon packed brown sugar
½ teaspoon garlic powder
12 ounces boneless short ribs, 1½ to 2 inches thick and 4 to 5 inches long, trimmed
½ cup pomegranate seeds
½ cup fresh parsley leaves
1 teaspoon lemon juice
Directions
1
*Note: The thickness and marbling of boneless short ribs can vary; look for lean ribs cut from the chuck. Do not substitute bone-in English-style short ribs. Because they are cooked gently and not seared, the short ribs will be rosy throughout.
2
Adjust the oven rack to the lowest position and heat to 450 degrees. Combine fennel, coffee, sugar, garlic powder, ¼ teaspoon salt, and ¼ teaspoon pepper in small bowl. Pat short ribs dry with paper towels, rub with 1 teaspoon oil, and sprinkle evenly with spice mixture. Arrange ribs on one half of the small sheet pan.
3
Toss celery root with 2 teaspoons oil, ⅛ teaspoon salt, and ⅛ teaspoon pepper in bowl; transfer to the empty side of sheet pan and arrange in a single layer.
4
Roast until meat registers 120-125 degrees (for medium-rare) or 130-135 degrees (for medium) and celery root is tender, about 10-15 minutes, flipping ribs and tossing celery root halfway through roasting. Transfer short ribs to cutting board, tent with aluminum foil, and let rest while preparing salad.
5
Transfer celery root to large bowl, add pomegranate seeds, parsley, lemon juice, and remaining 1 tablespoon oil, and toss to coat. Season with salt and pepper to taste. Slice short ribs thin and serve with salad.
