“In ‘The French Slow Cooker’ by Michele Scicolone”
READY IN:
9hrs
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Pat the ribs dry with paper towels.
  2. In a large skillet, heat the oil over medium heat.
  3. Add as many of the ribs as will fit in the pan without touching.
  4. Cook them in batches, turning occasionally, until nicely browned on all sides, about 20 minutes total.
  5. Place the browned ribs in a large slow cooker.
  6. Sprinkle with salt and pepper to taste.
  7. Spoon off all but 2 T of the fat from the skillet.
  8. Add the onions to the skillet and cook for 10 minutes, or until tender.
  9. Stir in the tomato puree, garlic, tomato paste, herbes de Provence, and allspice.
  10. Bring the sauce to a simmer, stirring well.
  11. Scrape the contents of the skillet into the slow cooker.
  12. Cover and cook on LOW for 8 hours, or until the meat is tender and coming away from the bones.
  13. When the ribs are almost done, stir in the mushrooms.
  14. Cover and cook for 30 minutes more.
  15. Discard any loose bones and skim off the fat.
  16. Sprinkle with parsley and serve hot.

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