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Slow Braised Short Ribs with Herb Rub

The ultimate in comfort food. Marinate the short ribs for at least 24 hours in the paste made of lemon, garlic, herbs and olive oil. Then brown the ribs on top of the stove and transfer them to a slow cooker. If you have the time to choose the longer cooking time, the results will be even better. Serve over creamy polenta, mashed potatoes or wide egg noodles.
Servings: 4


  • Grated zest of 2 large lemons
  • 2 tablespoons olive oil
  • 2 teaspoons minced fresh rosemary
  • 2 teaspoons dried oregano
  • 6 garlic cloves
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon kosher salt
  • 4 1/2 pounds beef short ribs some fat trimmed
  • 1 cup hearty red wine
  • 1/2 cup beef broth
  • 2 tablespoons butter
  • 1/3 cup all purpose flour


  • Add the lemon zest, olive oil, herbs and garlic, salt and pepper flakes to the bowl of a small food processor. Process until the garlic is minced and a loose paste has formed. Rub this paste all over the ribs. Cover and refrigerate for at least 24 hours and up to 48.
  • Remove the meat from the refrigerator at least 30 minutes before you want to cook it. Heat a large, heavy skillet over medium high heat (cast iron is perfect for this). Add the ribs, fat side down first, to the skillet and brown on all sides. You want a little crustiness on the edges. Remove the meat to the insert of a slow cooker.
  • When all the ribs are browned, add the wine and broth to the skillet, bring to a boil and scrape up all the crusty bits on the bottom of the pan. Transfer this all to the slow cooker.
  • Cover and cook on high for 4 hours or low for 8.
  • When it's done, remove the meat from the slow cooker and cover with foil. Let it rest for about 15 minutes and meanwhile thicken the sauce.
  • In a medium sauce pan melt 2 tablespoons butter of medium heat. When it's melted, sprinkle the flour over it and stir constantly for 2-3 minutes. Pour the liquid from the slow cooker into this pan and bring it just to a boil. Reduce the heat and let it simmer for about 10-15 minutes until it thickens a bit. Taste and adjust the seasonings to your liking.
  • Put the ribs on a big platter and spoon some the sauce over them. Pass the rest of the sauce at the table.


Adapted from Slow Cooker: The Best Cookbook Ever