Lemon Garlic Short Ribs

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READY IN: 9hrs
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix the lemon zest, oil, oregano, rosemary, garlic, red pepper flakes, and salt together in a small bowl.
  • Rub the mixture over the meat until it is well coated; cover and refrigerate for at least 4 hours but preferably overnight.
  • Remove meat from refrigerator at least 30 minutes before sauteing.
  • 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.
  • Add the wine and beef broth to the skillet and scrape up the browned bits on the bottom of the pan.
  • 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.
  • Remove the beef from the slow cooker and cover with foil.
  • Let meat rest for 10-15 minutes.
  • Skim off any fat from the sauce, then taste and adjust the seasoning.
  • Serve the beef with the sauce spooned over the top.
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