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½ cup dry red wine

1 cup beef broth

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 the meat from the refrigerator at least 30 minutes before sautéing. Heat a large skillet over medium-high heat. Add the beef a few pieces at a time and sauté 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 3½ to 4 hours or on low for 8 hours. Remove the beef from the slow cooker and cover with aluminum foil. Let meat rest for 10 to 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.

serves 4-6

Zinfandel-Braised Short Ribs

Zinfandel is a great wine for braising beef, with its bold flavor and hint of sweet berries. Since it is a reasonably priced wine, you can use it in the braise and also serve it with dinner or sip it while the slow cooker is doing its thing. Serve this dinner with pasta or steamed new potatoes and braised escarole or spinach on the side. A crisp green salad dressed with red wine vinaigrette would also make a great accompaniment.

4½ pounds boneless short ribs, fat trimmed

2 teaspoons salt

1 teaspoon freshly ground black pepper

2 tablespoons extra-virgin olive oil

2 cups red onions, cut into half rounds

6 cloves garlic, minced

1 tablespoon dried thyme

2 cups Zinfandel wine

4 dried porcini mushrooms, crumbled

sprinkle the beef ribs evenly with the salt and pepper. Heat the oil in a large skillet over medium-high heat. Add the beef a few pieces at a time and brown on all sides. Remove the meat to the insert of a 5- to 7-quart slow cooker.

add the onions, garlic, and thyme to the skillet and sauté until the onions are softened and fragrant, about 3 minutes. Stir in the wine and mushrooms, stirring up any browned bits from the bottom of the skillet, and then transfer to the slowcooker insert.

cover and cook on high for 3½ to 4 hours or on low for 8 hours.

remove the beef from the slow cooker and cover with aluminum foil. Let the meat rest for 10 to 15 minutes. Skim off any fat from the sauce.

serve the meat with the sauce.

serves 4

Hot Italian Short Ribs

This recipe will give new meaning to the words “playing with fire.” The ribs are braised with hot pickled Italian peppers, and the result is addictive! My grandmother used to make a dish similar to this, which she served at room temperature with crusty bread. Although it was hot, it was the type of dish where you’d take one bite, think to yourself that’s a little hot, and immediately want to eat some more. This is not for the faint of heart, so make sure you know who’s coming to dinner. It’s about a seven on a ten- point heat meter.

4½ pounds boneless short ribs, fat trimmed

2 teaspoons salt

1 teaspoon freshly ground black pepper

2 tablespoons extra-virgin olive oil

2 cups coarsely chopped sweet onion, such as Vidalia

6 cloves garlic, minced

2 medium red bell peppers, seeded and thinly sliced

4 hot pickled Italian peppers, drained, stems removed, and excess seeds removed

1 cup red wine

1 cup beef broth

sprinkle the short ribs evenly with the salt and pepper. Heat the oil in a large skillet over high heat. Add the beef a few pieces at a time and brown on all sides.

transfer the browned meat to the insert of a 5- to 7-quart slow cooker. Add the onion, garlic, and bell peppers to the skillet and sauté until the onion and bell peppers become soft, about 4 minutes.

add the pickled peppers, wine, and broth to the skillet and scrape up any browned bits from the bottom of the pan. Transfer the contents of the skillet to the slow-cooker insert.

cover and cook on high for 3½ to 4 hours or on low