SLOW-COOKED SHORT RIBS WITH GREMOLATA
Short Ribs are magical; the meat is soft, succulent and flavorful. The key is cooking them slow. Also whats great about short ribs is they are inexpensive. My favorite way to eat short ribs is grilled, but due to the cold rainy weather I am not pulling out my grill. Typical short rib dishes are braised and however I wanted another way to cook and eat them. I researched and learned that you can cook them in the oven and they will come out just as tender as if they were braised.
This recipe was adapted from Bon Appetit
4 English-style bone-in beef short ribs (ask butcher for biggest ones)
Kosher salt Freshly ground black pepper
¼ cup coarse fresh breadcrumbs
6 tablespoons olive oil, divided
2 garlic cloves, finely grated
3/4 cup chopped fresh flat-leaf parsley
1 tablespoon finely grated lemon zest
1 tablespoon fresh lemon juice
3 tablespoons olive oil, divided
2 lemons, halved
Season short ribs liberally with salt and pepper, chill uncovered for at least 4 hours and up to 12 hours.
Preheat oven to 325 degrees.
Add breadcrumbs to baking sheet, toss with 1 tablespoon of olive oil. Set in oven and cook until golden brown, 8–10 minutes. Let cool.
Heat 2 tablespoons of olive oil in a cast-iron skillet over medium-high heat. Working in batches, sear short ribs until browned, 2–4 minutes per side. Transfer to roasting pan.
Add 2 cups water to roasting pan. Cover pan with foil and cook until meat is tender, 2 - 3 hours.
To make the Gremolata grab a small bowl and mix garlic, parsley, lemon zest, lemon juice, breadcrumbs, and 2 tablespoon olive oil. Season with salt and pepper.
Meanwhile, heat remaining 1 tablespoon of olive 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 and Jiffy spoon bread.