Slow-Cooked Short Ribs with Gremolata
Thursday, January 28, 2021
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.
We enjoy serving these with a cheesy polenta or bright herby rissotto.
Ingredients
6 10" English-style bone-in beef short ribs (about 10 lb.)
¼ cup fresh breadcrumbs, coarse
2 garlic cloves, finely grated
1 cup Italian flat leaf parsley, chopped
¼ cup horseradish, peeled and grated
1 lemon, zested
1 Tbsp. fresh lemon juice
3 Tbsp. olive oil, divided
4 lemons, halved
Instructions
Season short ribs generously with Kosher salt and fresh ground black pepper; place in a large roasting pan and chill, uncovered, 12 hours.
Preheat oven to 325°. 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, 2½ – 3 hours. Uncover pan and increase oven temperature to 400°. 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 Tbsp. oil in a small bowl; season gremolata with salt and pepper.
Meanwhile, heat remaining 1 Tbsp. 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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Main
