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Slow-Cooked Short Ribs with Gremolata

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Slow-Cooked Short Ribs with GremolataMichael Graydon + Nikole Herriott

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.

Recipe information

  • Yield

    Makes 8 servings

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

Preparation

  1. Step 1

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

    Step 2

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

    Step 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.

    Step 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.

    Step 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.

TagsItalianEuropeanShort RibBeef RibBeefMeatMainDinnerNut FreeDairy FreeKetoBraiseBon Appétit

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