Slow-Roasted Short Ribs with Horseradish Gremolata

Tender beef short ribs topped with a bright and zippy horseradish gremolata

We had a lazy Saturday, which was perfect excuse to slow-roast these beef short ribs. This recipe was featured in Bon Appetit last year and comes from the chef at one of my favorite local restaurants, Gjelina. Instead of braising the ribs in stock or wine and aromatics, the ribs roast in the oven in just a small amount of water and a good seasoning of salt and pepper. The short ribs cook at a low temperature until  tender, then finish in a hot oven to brown and caramelize. The result is a rib full of concentrated beefy flavor with the texture of a tender steak. They're paired with a zippy gremolata, a condiment made with toasted breadcrumbs, horseradish, lemon, and parsley. It's a beautiful restaurant-worthy dish that looks super impressive but requires minimal effort.

Tip: Shred leftover short ribs and toss into pasta sauce, tacos, or sandwiches for the best leftovers ever.


Related Recipes:
- Wine-Braised Beef Short Ribs
- Grilled Korean-Style Short Ribs
- Short Rib & Spinach Lasagna


Slow-Roasted Short Ribs with Horseradish Gremolata:

• Preheat the oven to 325F.
• Season 3-3 1/2 lb. bone-in beef short ribs with kosher salt and pepper and place in a roasting pan.
• Add 3/4 c. water to the pan, cover it with foil, and bake for 2 1/2 hours, or until tender.
• Increase the oven temperature to 400F and remove the foil from the pan.
• Cook for another 30 minutes.
• While the short ribs cook, add 1/4 c. panko breadcrumbs to a sheet pan and toast in the oven for 4-5 minutes,
• Let the breadcrumbs cool slightly, then combine with 2 tbsp. lemon zest, 1/2 c. minced parsley, 2 tbsp. minced garlic, 2 tbsp. prepared horseradish, 1 tbsp. lemon juice, and 2 tbsp. olive oil.
• Let the short ribs cool for a minute, then divide onto plates and spoon the gremolata on top.

Serves four-six