Slow Cooker Low FODMAP Short Ribs with Rosemary & Orange
Our Slow Cooker Low FODMAP Short Ribs with Rosemary & Orange are easy to make and special enough for guests. This is comfort food defined! Low FODMAP, too.
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Cooking tools:
- Slow cooker
- Microplane
- Saute pan
- Wooden spoon
- Chef's knife
- Cutting board
- Stove
- Measuring cup
- Measuring spoon
- Airtight container
- Refrigerator
- Freezer
- Plate
Ingredients
- 2 cups (480 ml) Quick Tomato Sauce, (or equivalent of jarred low FODMAP marinara style sauce)
- 1, 14- ounce (411 g) can peeled tomatoes in juice
- 2 tablespoons Garlic-Infused Oil, (made with olive oil, divided)
- 1 cup (72 g) finely chopped leeks greens
- 1 cup (64 g) finely chopped scallion greens
- 1 medium carrot, (trimmed, peeled and cut crosswise into 1/2-inch (12 mm) rounds)
- 3 pounds (1.4 kg) boneless short ribs, (cut into 3-inch to 4-inch (7.5 cm to 10 cm) pieces)
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons dry red wine
- 2 teaspoons fine orange zest, (made with a Microplane zester)
- 1 teaspoon dried rosemary
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