Slow Cooker Low FODMAP Short Ribs

The slow cooker is perfect for cooking fatty cuts of meat as the long, slow exposure to gentle heat helps break down all the connective tissue and creates meltingly tender results, as with these Slow Cooker Low FODMAP Italian Short Ribs.

When you get to the store, search out boneless short ribs. This low FODMAP dish is meant to be ladled over pasta or polenta (recipe below) and the boneless version allows you to fork shred the meat easily and create the ultimate comfort food.

This dish will please everybody at the table, both FODMAPers and foodies alike, and the flavor even improves after an overnight in the fridge. It also freezes well. Convenience every way you look at it!

The recipe takes advantage of FODY Low FODMAP Tomato & Basil Pasta Sauce as well as their Low FODMAP Garlic-Infused Olive Oil.

For the Short Ribs: Pour the Fody Tomato Basil Pasta Sauce into a large slow cooker. Pour in the peeled tomatoes and all their juice, breaking up the tomatoes with a wooden spoon.

Heat a large sauté pan over low heat, add 1 tablespoon of the FODY Garlic Infused Olive 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.

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 on two sides, in batches. 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 oregano to slow cooker, give everything a good stir to combine and cover.

Set slow cooker on high for 6 hours. Skim off any fat that has risen to the surface. Serve with low FODMAP pasta or polenta. These Fody Slow Cooker Italian Short Ribs 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.

For the Polenta: About half an hour before serving time, place water in a medium pot with the FODY Low FODMAP Chicken Base and bring to a simmer; stir to dissolve base. Add milk and bring liquid to a simmer and slowly add polenta, stirring all the while to prevent clumping.

Continue to cook over low heat, stirring often, until polenta is tender and the mixture is thick, yet pourable, about 20 minutes. Stir in butter and cheese until melted and combined. Taste and season with salt and pepper, as desired.

Plate with a pool of polenta on the bottom and the short ribs ladled on top.