Slow-Cooked Short Ribs with Gremolata

By mahto

Ingredients

• 6 10" English-style bone-in beef short ribs (about 10 pounds)
• Kosher salt, freshly ground pepper
• 1/2 cup coarse fresh breadcrumbs
• 2 garlic cloves, finely grated
• 1 cup chopped fresh flat-leaf parsley
• 1/2 cup grated peeled horseradish or 2 tablespoons prepared horseradish
• 1 tablespoon finely grated lemon zest
• 1 tablespoon fresh lemon juice
• 3 tablespoons olive oil, divided
• 4 lemons, halved

Details

Servings 8
Adapted from epicurious.com

Preparation

Step 1

Makes 8 servings

Season short ribs generously with salt
and pepper; place in a large roasting pan
and chill, uncovered, 12 hours.

Preheat oven to 325°F. Toast breadcrumbs
on a rimmed baking sheet, tossing halfway
through, until golden brown, 8–10 minutes.
Let cool.

Add 1 cup water to roasting pan. Cover
pan with foil and cook until meat is tender,
2 1/2–3 hours. Uncover pan and increase
oven temperature to 400°F. Roast until ribs
are browned on top, 25–30 minutes longer.

When short ribs are almost done, mix
garlic, parsley, horseradish, lemon zest and
juice, breadcrumbs, and 2 tablespoons oil in a small
bowl; season gremolata with salt and pepper.

Meanwhile, heat remaining 1 tablespoon
oil in a large skillet over medium-high heat.
Cook lemons, cut side down, until golden
brown, about 4 minutes. Top short ribs with
gremolata and serve with seared lemons.