slow-cooked short ribs with gremolata
This is one of my favorite recipes for the slow cooker.
yield
8 serving(s)
prep time
12 Hr 15 Min
cook time
2 Hr 30 Min
method
Bake
Ingredients For slow-cooked short ribs with gremolata
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610" english-style bone-in beef short ribs (about 10 pounds)
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kosher salt, freshly ground pepper
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1/2 ccoarse fresh breadcrumbs
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2 clovegarlic, finely grated
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1 cchopped fresh flat-leaf parsley
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1/2 cgrated peeled horseradish or 2 tbls prepared horseradish
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1 Tbspfinely grated lemon zest
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1 Tbspfresh lemon juice
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3 Tbspolive oil, divided
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4 lglemons, halved
How To Make slow-cooked short ribs with gremolata
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1Season short ribs generously with salt and pepper; place in a large roasting pan and chill, uncovered, 12 hours.
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2Preheat oven to 325°F. Toast breadcrumbs on a rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes. Let cool.
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3Add 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.
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4When 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.
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5Meanwhile, 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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