Name: Slow-Cooked Short Ribs with Gremolata
Yield: 8 Servings
Ingredients: 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

*** 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.

Recipe notes