Slow Cooked Shortribs with Gremolata

Makes 8 servings

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.

ingredients

• 6 10" English-style bone-in beef short ribs (about 10 pounds)
• Kosher salt, 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

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

Preheat oven to 325°F. 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, 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.

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.