1. Photo By Michael Graydon, Nikole Herriott
   1. Prep Time
      1. Cook Time
         1. Resting Time
            1. Total Time
   2. 12 hrs
      1. 44 min
         1. 0 min
            1. 12 hrs 44 min
   3. Servings
      1. 8
   4. Equipments/ Kitchenware
      1. Oven
      2. Roasting Pan, Large Skillet
2. Ingredients
   1. 6 of the 10” English-style bone-in beef short ribs (about 10 lb.)
   2. Kosher salt and freshly ground black pepper
   3. ¼ cup coarse fresh breadcrumbs
   4. 1 cup chopped fresh flat-leaf parsley
   5. 1 tablespoon finely grated lemon zest
   6. 1 tablespoon fresh lemon juice
   7. ¼ cup grated peeled horseradish or 2 Tbsp. prepared horseradish
   8. 2 garlic cloves, finely grated
   9. 3 tablespoons olive oil, divided
   10. 4 lemons, halved
3. Intructions
   1. Step 1
      1. Season short ribs generously with salt and pepper; place in a large roasting pan and chill, uncovered, 12 hours.
   2. Step 2
      1. Preheat oven to 325°. Toast breadcrumbs on a rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes. Let cool.
   3. Step 3
      1. Add 1 cup water to roasting pan. Cover pan with foil and cook until meat is tender, 2½–3 hours. Uncover pan and increase oven temperature to 400°. Roast until ribs are browned on top, 25–30 minutes longer.
   4. Step 4
      1. When short ribs are almost done, mix garlic, parsley, horseradish, lemon zest and juice, breadcrumbs, and 2 Tbsp. oil in a small bowl; season gremolata with salt and pepper.
   5. Step 5
      1. Meanwhile, heat remaining 1 Tbsp. 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.
4. Notes
   1. - Lemons at the end is optional - Pair with any preferred side dish - Recipe by Travis Lett of Gjelina in Venice CA @ Bon Appétit
5. View on Bon Appétit
6. icon made by Darius Dan from www.flaticon.com