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Bon Appétit

Slow-Cooked Short Ribs with Gremolata

4.3

(93)

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*** Local Caption ***Photo by Michael Graydon and Nikole Herriott

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

8 Servings

6

10” English-style bone-in beef short ribs (about 10 lb.)

Kosher salt and freshly ground black pepper

¼

cup coarse fresh breadcrumbs

2

garlic cloves, finely grated

1

cup chopped fresh flat-leaf parsley

¼

cup grated peeled horseradish or 2 Tbsp. prepared horseradish

1

tablespoon finely grated lemon zest

1

tablespoon fresh lemon juice

3

tablespoons olive oil, divided

4

lemons, halved

Preparation

  1. Step 1

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

    Step 2

    Preheat oven to 325°. Toast breadcrumbs on a rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes. Let cool.

    Step 3

    Add 1 cup water to roasting pan. Cover pan with foil and cook until meat is tender, 2½–3 hours. Uncover pan and increase oven temperature to 400°. Roast until ribs are browned on top, 25–30 minutes longer.

    Step 4

    When short ribs are almost done, mix garlic, parsley, horseradish, lemon zest and juice, breadcrumbs, and 2 Tbsp. oil in a small bowl; season gremolata with salt and pepper.

    Step 5

    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 with seared lemons.

Nutrition Per Serving

Calories (kcal) 570 Fat (g) 34 Saturated Fat (g) 13 Cholesterol (mg) 165 Carbohydrates (g) 7 Dietary Fiber (g) 2 Total Sugars (g) 2 Protein (g) 55 Sodium (mg) 210
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Reviews (93)

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  • What a refreshing way to eat short rib instead of braised. Mouth watering. Tender. Hugh Favor!

    • Mvv

    • USA

    • 7/15/2022

  • Simply superb. The take on traditional gremolata and caramelised lemons is genius. I'm lucky to have one of the best butchers in England on my doorstep and this recipe is now his favourite as well as mine.

    • Eric Stewart

    • Norfolk, England

    • 2/23/2022

  • This recipe is a WINNER. I make it ever Christmas Eve for the family without fail. It is a fan favorite. The final presentation of the dish with the meat receding from the bone on either end is phenomenal, not to mention great flavor. Listen to Carla and do not be shy with the salt!!! I season with other spices than what the recipe suggests but the original is also delicious. The gremolata and lemons are not to be skipped - they liven up the color and flavor of what is a heavy dish. I special order the meat ahead of time from my local butcher and plan for one rib per person for portion planning - guests might not eat the whole rib during the meal but splitting the bone would be impossible and pulling the meat off the bone to split would ruin the fun of the presentation.

    • Laura

    • Washington, DC

    • 12/24/2020

  • This recipe is delicious and oh so easy. I skip the lemons at the end ... which would be beautiful but my family isn't big on lemons. Otherwise, follow just as written and enjoy!

    • Susan

    • 12/23/2020

  • These were incredible! My guests were so impressed and it could not have been easier. I ended up cooking them at 325 for the full 3 1/2 hours and then finished at 400 for 20 minutes. Results were fall off the bone tender and the gremolata was refreshing and packed with flavor. I Paired it was creamy polenta, Bon appetites harrisa maple glazed carrots, and a winter citrus salad with beets and fennel. Thanks for this recipe! New dinner party favorite.

    • britt summers

    • NYC

    • 12/14/2019

  • Very very happy with the way these came out! I was looking for a short ribs recipe that would do away with the need an acidic wine/broth base and this was perfect. The step of salting (and peppering) then chilling for a few hours was all that was needed to lock in the flavor of the beef and the gremolata was the perfect foil for all that richness. Will definitely make this again.

    • Anonymous

    • Treviso, Italy

    • 10/14/2019

  • Sounds really nice but 8 servings from 6 ribs!

    • Tim600tim

    • Weston super mare England

    • 8/17/2018

  • I have made this recipe a number of times. Absolutely addictive. I served it with a side of roasted polenta. Save the left over bones for a great bone broth.

    • Geri Cicero

    • New York, New York

    • 1/14/2018

  • Just wondering what the initial oven temp should be? Is it the same 325 as the bread crumbs?

    • minnesota

    • 11/11/2017

  • love the video! flat leaf, baby! will be making this tomorrow, looks awesome.

    • kemmyn

    • Cypress, TX

    • 11/11/2017

  • Made this for dinner last night with garlic smashed potatoes and steamed broccoli. I did make a few adjustments to the recipe. I added 2 heads of garlic and 2 large sprigs of rosemary to the roasting pan. Absolutely delish!!! Will deffinately make this again

    • Kymbyrlyn

    • California

    • 11/7/2017

  • I won’t make it the first time since I can’t figure out how to print it

    • Anonymous

    • Houston

    • 11/5/2017

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