Roasted Coffee and Fennel–Rubbed Short Ribs with Celery Root Salad
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Roasted Coffee and Fennel–Rubbed Short Ribs with Celery Root Salad

Source: americastestkitchen.com
Ingredients
3 pounds celery root, peeled and cut into ¾‐inch pieces 5 tablespoons extra-virgin olive oil, divided 1½ teaspoons table salt, divided ¾ teaspoon pepper, divided 1 tablespoon ground fennel 2 teaspoons ground coffee 2 teaspoons packed brown sugar 1 teaspoon garlic powder 4 (6- to 8‐ounce) boneless short ribs, 1½ to 2 inches thick and 4 to 5 inches long, trimmed 1 cup pomegranate seeds 1 cup fresh parsley leaves 1 tablespoon lemon juice
Directions
1
Adjust oven racks to upper-middle and lower-middle positions and heat oven to 450 degrees. Toss 3 pounds celery root, peeled and cut into ¾-inch pieces; 3 tablespoons extra-virgin olive oil; ¾ teaspoon table salt; and ¼ teaspoon pepper together in bowl, then arrange in single layer on rimmed baking sheet. Roast on upper rack for 30 minutes, stirring halfway through and redistributing into even layer.
2
Meanwhile, combine 1 tablespoon ground fennel, 2 teaspoons ground coffee, 2 teaspoons packed brown sugar, 1 teaspoon garlic powder, remaining ¾ teaspoon salt, and remaining ½ teaspoon pepper in small bowl. Pat 4 (6- to 8‐ounce) trimmed boneless short ribs dry with paper towels, rub evenly with 1tablespoon extra-virgin olive oil, and sprinkle with spice mixture. Arrange ribs on second sheet.
3
Stir celery root and redistribute into even layer. Place ribs on lower rack and roast until meat registers 120 to 125 degrees (for medium-rare) or 130 to 135 degrees (for medium) and celery root is tender and lightly browned, 10 to 15 minutes, flipping ribs halfway through roasting. Transfer ribs to cutting board, tent with aluminum foil, and let rest while preparing salad.
4
Remove sheet pan with celery root from oven and add 1 cup pomegranate seeds, 1 cup fresh parsley leaves, 1 tablespoon lemon juice, and remaining 1tablespoon extra-virgin olive oil and toss to coat. Season with salt and pepper to taste. Slice ribs thin against grain and arrange on sheet pan with salad. Serve.