Slow-Cooked Short Ribs with Gremolata

Leslie Speed Dutton


This is one of my favorite recipes for the slow cooker.


☆☆☆☆☆ 0 votes

12 Hr 15 Min
2 Hr 30 Min


  • 6
    10" english-style bone-in beef short ribs (about 10 pounds)
  • ·
    kosher salt, freshly ground pepper
  • 1/2 c
    coarse fresh breadcrumbs
  • 2 clove
    garlic, finely grated
  • 1 c
    chopped fresh flat-leaf parsley
  • 1/2 c
    grated peeled horseradish or 2 tbls prepared horseradish
  • 1 Tbsp
    finely grated lemon zest
  • 1 Tbsp
    fresh lemon juice
  • 3 Tbsp
    olive oil, divided
  • 4 large
    lemons, halved

How to Make Slow-Cooked Short Ribs with Gremolata


  1. Season short ribs generously with salt and pepper; place in a large roasting pan and chill, uncovered, 12 hours.
  2. Preheat oven to 325°F. Toast breadcrumbs on a rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes. Let cool.
  3. 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.
  4. 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.
  5. 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.

Printable Recipe Card

About Slow-Cooked Short Ribs with Gremolata

Course/Dish: Ribs
Main Ingredient: Beef
Regional Style: American
Hashtag: #ribs

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