Dinner: Slow-Cooked Short Ribs with Gremolata

Recipe by Travis Lett English short ribs are cut lengthwise along the bone, so the meat sits on top. With a day or two of notice, any butcher should be able to cut them to order.

This recipe includes superfoods such as:

Lemon

Health benefits of Slow-Cooked Short Ribs with Gremolata

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

6 10" English-style bone-in beef short ribs (about 10 pounds)
Kosher salt, freshly ground pepper
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

Instructions

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.

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