Slow-Cooked Short Ribs with Gremolata
Slow-Cooked Short Ribs with Gremolata is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Season short ribs generously with salt and pepper; place in a large roasting pan and chill, uncovered, 12 hours.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionSeason 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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.