Categories: Slow Cooker

Ingredients

• 1 tsp olive oil
• 3 bacon strips, chopped
• 1 lb. boneless beef short ribs
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 lb. grape tomatoes
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 cups water
• 1 cup Marsala wine
• 1/4 cup fig preserves
• 3 tbsp. minced fresh rosemary

Directions

1. In a skillet, heat oil over medium heat; cook bacon until crisp. Remove bacon and drain on paper towels. Sprinkle ribs with salt and pepper; brown in drippings. Transfer to a slow cooker. In same skillet, add tomatoes, onion and garlic to drippings; cook until crisp-tender, 3-5 minutes, mashing tomatoes lightly. Add tomato mixture to slow cooker; stir in the water, Marsala, preserves and rosemary.

2. Cook, covered, on LOW until ribs are tender, 6-8 minutes. Remove ribs; shred. Serve with cooking juices.

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