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© Meredith Corporation. All rights reserved. Used with permission.
Sprinkle short ribs with salt and pepper.
In a 3 1/2- or 4-quart slow cooker place onion, carrots, chorizo, and short ribs. Add tomatoes, wine, orange juice, vinegar, paprika, and bay leaves.
Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. Discard bay leaves. Skim fat from sauce.
For gremolata, in a small bowl combine parsley, garlic, and orange peel. Serve short ribs, vegetables, and cooking liquid in shallow bowls; top with gremolata.