Toaster-Oven Coffee-And-Fennel-Rubbed Boneless Short Ribs with Celery Root Salad

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.