Lemon Garlic Short Ribs

1. 1

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

2. 2

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

3. 3

   Remove meat from refrigerator at least 30 minutes before sauteing.

4. 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. 5

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

6. 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. 7

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

8. 8

   Let meat rest for 10-15 minutes.

9. 9

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

10. 10

    Serve the beef with the sauce spooned over the top.

* Per serving · 4 servings · Values may vary.