Categories: Beef, Main Dish, Slow Cooker

Ingredients

• 2 lemons, zest of
• 2 tablespoons olive oil
• 2 teaspoons dried oregano
• 1 teaspoon dried rosemary, crushed in the palm of your hand
• 6 garlic cloves, minced
• red pepper flakes (a pinch or to taste)
• 1 teaspoon salt
• 4 1/2 lbs beef short ribs, fat trimmed
• 1/2 cup dry red wine
• 1 cup beef broth

Directions

1. Mix the lemon zest, oil, oregano, rosemary, garlic, red pepper flakes, and salt together in a small bowl.

2. Rub the mixture over the meat until it is well coated; cover and refrigerate for at least 4 hours but preferably overnight.

3. Remove meat from refrigerator at least 30 minutes before sauteing.

4. Heat a large skillet over med-high heat; add beef a few pieces at a time and saute until browned on all sides; remove the meat to the insert of a 5- to 7-quart slow cooker.

5. Add the wine and beef broth to the skillet and scrape up the browned bits on the bottom of the pan.

6. Transfer the liquid to the slow cooker; cover and cook on high for 3 1/2 to 4 hours or on low for 8 hours.

7. Remove the beef from the slow cooker and cover with foil.

8. Let meat rest for 10-15 minutes.

9. Skim off any fat from the sauce, then taste and adjust the seasoning.

10. Serve the beef with the sauce spooned over the top.

Email to a friend | Print this recipe | Back