Italian Country Style Ribs with Tomatoes (Crockpot)

4
Servings
15m
Prep Time
6h
Cook Time
6h 15m
Ready In

Recipe: #10631

September 29, 2013



"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"

Original recipe yields 4 servings
OK

Nutritional

  • 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

Step 1

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.

Step 2

Transfer ribs to the liner of your crockpot.

Step 3

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.

Step 4

Pour wine and onion mixture and tomatoes and their juices over the ribs, working them in around the meat with a wooden spoon.

Step 5

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).

Step 6

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

Tags : Dinner

Related

Bergy (RIP" Forever in our Kitchen)

Fabulous flavour! I cut the meat back to 4 large ribs but kept the sauce and veggies the same - in fact I added one extra carrot. Cooked for 4 1/2 hours on low. This will be made again.

(13 Feb 2014)