Ingredients

  • 1 bay leaf
  • 3 to 4 pounds beef short ribs
  • 1 (28-ounce) can peeled plum tomatoes
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 3 garlic cloves, minced
  • 2 teaspoons Italian seasoning
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 Parmesan cheese rind
  • ½ teaspoon pepper
  • ¼ teaspoon red pepper flakes
  • ½ teaspoon salt
  • salt and pepper
  • 3 sun-dried tomatoes, packed in oil, chopped
  • 1 (6-ounce) can tomato paste

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Heat oil in a large pan over medium-high heat. Season short ribs with salt and pepper.
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Step 2

  • Add short ribs to pan and sear on both sides.Lightly grease a crock pot with cooking spray or use a crock pot liner.
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Step 3

  • Place onion, carrot, celery , and garlic in bottom of crock pot.
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Step 4

  • Lay short ribs on top.Use a knife to roughly chop the tomatoes in the can.
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Step 5

  • Pour all of contents of can on top of short ribs.
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Step 6

  • Add remaining ingredients to crock pot and stir to mix.Cover and cook on LOW for 8 hours.
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  • Length: 480 minutes