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 )

• Sal kosher, pimenta moída na hora

• 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 colher de sopa de suco de limão fresco

• 3 tablespoons olive oil, divided

• 4 lemons, halved

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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