Slow-Cooked Short Ribs with Gremolata
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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.
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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