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


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


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

About this Recipe

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