Roasted Coffee and Fennel–Rubbed Short Ribs with Celery Root Salad
By America's Test KitchenPublished on October 21, 2025
Time
1 hour 5 minutes
Yield
Serves 4
Ingredients
3 pounds celery root, peeled and cut into ¾‐inch pieces5 tablespoons extra-virgin olive oil, divided1½ teaspoons table salt, divided¾ teaspoon pepper, divided1 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, trimmed1 cup pomegranate seeds 1 cup fresh parsley leaves 1 tablespoon lemon juice
Before You Begin
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 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.
- 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 1 tablespoon extra-virgin olive oil, and sprinkle with spice mixture. Arrange ribs on second sheet.
- 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.
- 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 1 tablespoon 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.
Time
1 hour 5 minutesYield
Serves 4Ingredients
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
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
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
Why This Recipe Works
Short ribs and slow braising? That’s old news! Boneless short ribs roast up beautifully on a sheet pan, emerging from the oven tender, juicy, and packed with deep, beefy flavor. To match their richness, we go bold with a fennel-coffee rub, which creates an irresistible crust. Meanwhile, on another sheet pan, we roast pieces of celery root; its natural sweetness and velvety texture make the perfect counterpoint to the savory meat. Both pans slide into a blazing 450‐degree oven, with the ribs getting a quick flip for even cooking. A scattering of pomegranate seeds and fresh parsley are the finishing touch that transforms the roasted celery root into a vibrant, refreshing salad—and an effortlessly luxurious meal.
Before You Begin
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 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.
- 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 1 tablespoon extra-virgin olive oil, and sprinkle with spice mixture. Arrange ribs on second sheet.
- 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.
- 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 1 tablespoon 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.
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