Roasted Short Ribs with Cauliflower and Celery

• 4 garlic cloves

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

• ½ head of cauliflower (about 1 pound)
• 1 tablespoon olive oil

Kosher salt, freshly ground pepper

• ⅓ cup heavy cream
• ½ cup blanched or skin-on hazelnuts
• 2 celery stalks, halved lengthwise, thinly sliced on a diagonal; plus ¼ cup celery leaves
• ¼ cup chopped parsley
• 1 tablespoon hazelnut oil or olive oil
• 1 tablespoon Sherry vinegar or red wine vinegar

Flaky sea salt, freshly ground pepper

1. Place racks in upper and lower thirds of oven and preheat to 275°. 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.
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 1½ hours, until meat is fork-tender and falling off the bone, 2½–3 hours. Remove from oven.
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, 1½–2½ hours.
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.
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.
6. Increase oven temperature to 450°. 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.
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.
8. Serve short ribs over cauliflower purée with celery salad on top.