Italian Country Style Ribs with Tomatoes (Crockpot)
"A tasty, easy dish good for fall. Can be done in the oven in a large covered Dutch oven or pot. Reduce cooking time to 2 1/2 hours (at 325F.) Serve with pasta or mashed potatoes, or Luvcookn's #recipe10051"
- Serving Size: 1 (597.6 g)
- Calories 609.6
- Total Fat - 31.4 g
- Saturated Fat - 10.6 g
- Cholesterol - 164.6 mg
- Sodium - 1234.9 mg
- Total Carbohydrate - 14.5 g
- Dietary Fiber - 2.7 g
- Sugars - 4.8 g
- Protein - 65.7 g
- Calcium - 53.6 mg
- Iron - 3.1 mg
- Vitamin C - 22.9 mg
- Thiamin - 0.1 mg
Heat olive oil over medium-high heat in a large skillet. Brown the ribs well on both sides, turning them a few times, about 10 minutes total. Brown them in batches if necessary, to avoid crowding them in the pot.
Transfer ribs to the liner of your crockpot.
Reduce heat under skillet to medium. Add onion, carrot and celery to skillet and cook for 5 to 6 minutes, stirring frequently to avoid burning. Stir in garlic, rosemary and paprika and cook until fragrant, about 45 seconds. Add wine, scraping up any brown bits.
Pour wine and onion mixture and tomatoes and their juices over the ribs, working them in around the meat with a wooden spoon.
Tuck the bay leaf into the tomatoes. Cover the pot and cook on low for 4-6 hours (depending on how hot your crockpot runs).
Mix cornstarch and water in a small bowl and pour into crockpot, stirring it into the juices. Let juice thicken a bit and then serve ribs with sauce.
Tips & Variations
- 6 quart crockpot