Slow-Cooked Short Ribs with Gremolata
Tender, braised English-style beef short ribs topped with a fresh, zesty gremolata made with breadcrumbs, horseradish, and herbs. Served with caramelized lemons, this dish combines rich, slow-cooked meat with bright, fresh flavors.
Ingredients
- •6 piece 10" English-style bone-in beef short ribs (about 10 pounds)
- •2 tablespoons Kosher salt
- •1 tablespoon freshly ground pepper
- •½ cup coarse fresh breadcrumbs
- •2 cloves garlic cloves
- •1 cup chopped fresh flat-leaf parsley
- •½ cup grated peeled horseradish
- •1 tablespoon finely grated lemon zest
- •1 tablespoon fresh lemon juice
- •3 tablespoons olive oil
- •4 whole lemons
- •halved
Cooking Instructions
- 1.
Season short ribs generously with salt and pepper; place in a large roasting pan and chill, uncovered, 12 hours.
720 min
- 2.
Preheat oven to 325°F. Toast breadcrumbs on a rimmed baking sheet, tossing halfway through, until golden brown, 8-10 minutes. Let cool.
10 min
- 3.
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.
210 min
- 4.
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.
10 min
- 5.
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.
4 min
