Slow-Cooked Short Ribs with Gremolata

Ingredients for Slow-Cooked Short Ribs with Gremolata

• 6 10" English-style bone-in beef short ribs (about 4.5kg )

• Kosher salt, freshly ground pepper

• freshly ground pepper

• 60g 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

• 45ml olive oil, divided

• 4 lemons, halved

How to make Slow-Cooked Short Ribs with Gremolata

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

Preheat oven to 163°C. Toast breadcrumbs on a rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes. Let cool.

Add 240ml 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 204°C. 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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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.