Slow Cooked Short Ribs with Gremolata

 6 10” English style bone in beef short ribs (about 10 lbs)

1.4 cup coarse fresh breadcrumbs
2 garlic cloves, finely grated
1 cup chopped fresh flat leaf parsley
2 tbsp horseradish
1 tbsp finely grated lemon zest
1 tbsp lemon juice
3 tbsp olive oil, divided
4 lemons, halved
kosher salt and freshly ground pepper

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

Preheat oven to 325 degrees. Toast breadcrumbs on a rimmed baking sheet, tossing half way 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, 2-3 hours. Uncover pan and increase oven temperature to 400 degrees. Roast until ribs are browned on top, 25-30 minutes longer.

When short ribs are almost done, mix garlic, parsley, horseradish, lemon zest, and lemon 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 seared lemons.

Categories: Cooking with Chef Hermann