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AP short ribs with rosemary and orange on polenta in white bowl

Low FODMAP Slow Cooker Short Ribs with Rosemary & Orange

These Low FODMAP Slow Cooker Short Ribs with Rosemary & Orange are easy to make, yet special enough for guests.

Course: Dinner
Cuisine: American
Prep Time: 25 minutes
Cook Time: 6 hours
Total Time: 6 hours 25 minutes
Makes: 12 servings
Calories: 256 kcal
Author: Dédé Wilson

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

Preparation:

  1. Pour the tomato sauce into a large slow cooker. Pour in the peeled tomatoes and all their juice, breaking up the tomatoes with a wooden spoon.
  2. Heat a large sauté pan over low heat, add 1 tablespoon of the oil and heat until shimmering. Add the leek greens, scallion greens and carrots and sauté for a few minutes or until the leeks and scallions soften, then scrape into slow cooker.
  3. Season the short ribs with salt and pepper. Replace the sauté pan on stove over medium heat, add remaining oil and brown the short ribs, in batches, on two sides. After they are browned, transfer to the slow cooker, nestling down in the tomato sauce. When the last short ribs have been moved out of the pan, deglaze the pan with red wine, scraping up any browned bits and scrape everything into the slow cooker. Add orange zest and rosemary to slow cooker, give everything a good stir to combine and cover.
  4. Set slow cooker on High for 6 hours (or Low for 8 hours). Skim off any fat that has risen to the surface. Serve with low FODMAP pasta or polenta. These Slow Cooker Italian Short Ribs with Rosemary & Orange can be refrigerated in an airtight container for up to 5 days or frozen for up to 1 month. Defrost as needed in refrigerator overnight. Reheat on the stove over low heat.
  5. Place a low FODMAP amount of cooked pasta or polenta on a plate, top with short ribs and sauce and serve.

Notes:

Tips

  • You can use our very own recipe for Quick Tomato Sauce, or you can purchase a low FODMAP Marinara Sauce. Just make sure to read labels for high FODMAP ingredients.
Nutrition Facts
Low FODMAP Slow Cooker Short Ribs with Rosemary & Orange
Amount Per Serving
Calories 256 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 1g5%
Sodium 1mg0%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 1g1%
Protein 23g46%
* Percent Daily Values are based on a 2000 calorie diet.