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Slow-Cooked Short Ribs with Gremolata

['6 10" English-style bone-in beef short ribs (about 10 pounds)', 'Kosher salt, freshly ground pepper', 'freshly ground pepper', '1/2 cup coarse fresh breadcrumbs', '2 garlic cloves, finely grated', '1 cup chopped fresh flat-leaf parsley', '1/2 cup grated peeled horseradish or 2 tablespoons prepared horseradish', '1 tablespoon finely grated lemon zest', '1 tablespoon fresh lemon juice', '3 tablespoons olive oil, divided', '4 lemons', 'halved']

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

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