Name: Toaster-Oven Coffee-and-Fennel-Rubbed Boneless Short Ribs with Celery Root Salad
Total time: 35 min
Ingredients: 1½ teaspoons ground fennel; 1 teaspoon ground coffee; 1 teaspoon packed brown sugar; ½ teaspoon garlic powder; ¼ teaspoon plus ⅛ teaspoon table salt , divided; ¼ teaspoon plus ⅛ teaspoon pepper , divided; 2 (6- to 8-ounce) boneless short ribs , 1½ to 2 inches thick and 4 to 5 inches long, trimmed; 2 tablespoons extra-virgin olive oil , divided; 2 pounds celery root , peeled and cut into ¾-inch pieces; ½ cup pomegranate seeds; ½ cup fresh parsley leaves; 1 teaspoon lemon juice

Why This Recipe Works

While most people associate short ribs with slow braising, boneless short ribs can be roasted with excellent results, yielding tender meat with deep flavor. Two slabs fit neatly on the toaster oven sheet pan, offering a mess-free, luxurious meal for two. For a seasoning that stood up to the rich meat, we applied a fennel-coffee rub and filled the extra room on the sheet pan with a vegetable; subtly sweet celery root was the perfect pairing. We roasted the celery root alongside the beef at 450 degrees, flipping the ribs halfway through to help them cook evenly. A sprinkle of pomegranate seeds and parsley enhanced the earthy celery root for a refreshing side salad.

Before You Begin

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.

Instructions

Adjust toaster oven rack to lowest position and heat oven to 450 degrees. Combine fennel, coffee, sugar, garlic powder, ¼ teaspoon salt, and ¼ teaspoon pepper in small bowl. Pat ribs dry with paper towels, rub evenly with 1 teaspoon oil, and sprinkle with spice mixture. Arrange ribs on one half of small rimmed baking sheet.

Toss celery root, 2 teaspoons oil, remaining ⅛ teaspoon salt, and remaining ⅛ teaspoon pepper together in bowl, then arrange in single layer on empty side of sheet. Roast until meat registers 120 to 125 degrees (for medium-rare) or 130 to 135 degrees (for medium) and celery root is tender, 10 to 15 minutes, flipping ribs and tossing celery root halfway through roasting. Transfer ribs to cutting board, tent with aluminum foil, and let rest while preparing salad.

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 ribs thin against grain and serve with salad.