SLOW-COOKED SHORT RIBS WITH GREMOLATA

Slow-Cooked Short Ribs with Gremolata image

Provided by Leslie Speed Dutton

Categories Ribs

Time 14h45m

Number Of Ingredients 10

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6 10" english-style bone-in beef short ribs (about 10 pounds)
kosher salt, freshly ground pepper
1/2 c coarse fresh breadcrumbs
2 clove garlic, finely grated
1 c chopped fresh flat-leaf parsley
1/2 c grated peeled horseradish or 2 tbls prepared horseradish
1 Tbsp finely grated lemon zest
1 Tbsp fresh lemon juice
3 Tbsp olive oil, divided
4 large lemons, halved

Steps:

1. Season short ribs generously with salt and pepper; place in a large roasting pan and chill, uncovered, 12 hours.
2. Preheat oven to 325°F. Toast breadcrumbs on a rimmed baking sheet, tossing halfway through, until golden brown, 8-10 minutes. Let cool.
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.
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.
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.