Slow Cooker Sunday Sauce with Ribs

Slow Cooker Sunday Sauce with Ribs

Sunday Sauce: savor this rich, slow-cooked beef short rib sauce. Perfect for a comforting meal, made easy in your crockpot with tender meat.

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Cook Time 25 minutes mins

Total Time 25 minutes mins

Servings 8

Calories 680 kcal

Ingredients

  

• 5 pounds bone-in beef short ribs
• kosher salt
• black pepper
• 2 cans (28 ounce) crushed San Marzano tomatoes
• 1 can (6 ounces) tomato paste
• 1/2 cup chopped oil-packed sun-dried tomatoes
• 1 1/2 cups red wine
• 2 carrots, cut into large pieces
• 1 yellow onion, chopped
• 1/3 cup pickled jalapeños (optional)
• Italian seasoning
• chili flakes
• parmesan rind
• 1 whole head of garlic
• butter
• freshly grated parmesan cheese
• fresh basil leaves

Instructions

 

• Season the short ribs generously with kosher salt and black pepper. Heat a large skillet over high heat and sear the ribs on both sides until browned. Transfer the seared ribs to the slow cooker.
• Into the slow cooker with the ribs, add the crushed San Marzano tomatoes, tomato paste, chopped oil-packed sun-dried tomatoes, red wine, carrots, chopped yellow onion, and pickled jalapeños. Season generously with Italian seasoning, additional salt, pepper, and chili flakes. Stir everything well to combine.
• Place a parmesan rind into the sauce and add a whole head of garlic. Cover the slow cooker and cook on low for 7-8 hours or on high for 5-6 hours, until the short ribs are tender and falling off the bone. During the final hour of cooking, carefully remove the whole head of garlic.
• Once removed, squeeze the softened garlic cloves out of their skins. In a small skillet, melt the butter over medium heat. Add the mashed garlic cloves to the butter, mashing them further. Allow the butter to brown slightly and some of the garlic to get crispy. Remove from heat.
• Remove and discard the parmesan rind from the sauce. Shred the tender beef short ribs directly into the slow cooker, stirring them into the sauce. Stir in the garlic butter mixture until fully incorporated.
• Serve the rich Sunday Sauce over your favorite pasta. Garnish with freshly grated parmesan cheese and fresh basil leaves. Enjoy this comforting meal!

Notes

– Sear the short ribs thoroughly before slow cooking. This crucial step develops a rich, deep flavor through the Maillard reaction that a slow cooker alone cannot achieve. It makes a huge difference in the final taste.
– If you don’t have a parmesan rind, you can omit it, but it adds an incredible umami depth to the sauce. Ask your local deli or cheese shop for one.
– For food safety, ensure any beef short ribs reach an internal temperature of 145°F (63°C) after shredding and reheating, although slow cooking to tenderness far exceeds this.
– This Sunday Sauce freezes beautifully! Portion it into airtight containers or freezer bags after it cools completely. It keeps for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stove or in the microwave.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Keyword Sunday Sauce

The Technique That Makes It: Low and Slow Braising

The magic behind this Sunday Sauce lies in the slow braising of the beef short ribs. This cooking method, often referred to as braising, involves searing the meat first to develop deep flavor through the Maillard reaction, followed by a long, slow cook in liquid at a low temperature. The connective tissues in the short ribs, primarily collagen, break down over time into gelatin. This gelatin not only tenderizes the tough cuts of meat, making them fall-off-the-bone tender, but it also enriches and thickens the sauce naturally. The low and slow heat prevents the meat from drying out while allowing the flavors from the tomatoes, wine, aromatics, and seasonings to meld beautifully. The parmesan rind, added during the braise, contributes umami and a subtle nutty depth that is crucial to a rich Sunday Sauce.

Troubleshooting

• Sauce is too thin: Simmer the sauce uncovered for an additional 30-60 minutes on the stovetop over medium-low heat, stirring occasionally, to allow excess liquid to evaporate and thicken the sauce.
• Ribs are tough: The ribs need more time. Continue to braise at the same low temperature for another 1-2 hours, or until fork-tender. Ensure the liquid level remains sufficient.
• Sauce lacks depth of flavor: Ensure you’ve adequately seared the ribs before braising. You can also increase the amount of Italian seasoning or chili flakes, or add a splash more red wine during the last hour of cooking.
• Garlic is overpowering: While the whole head of garlic mellows significantly during slow cooking, if you’re sensitive, you can roast the head of garlic separately until soft and then squeeze the roasted cloves into the sauce at the end for a milder, sweeter garlic flavor.

Substitutions

• Beef short ribs: Boneless beef chuck roast, cut into large chunks, can be used. The cooking time may be slightly reduced, and the texture will be less

  Pro tips

  • Sear the short ribs thoroughly before slow cooking. This crucial step develops a rich, deep flavor through the Maillard reaction that a slow cooker alone cannot achieve. It makes a huge difference in the final taste.
  • If you don’t have a parmesan rind, you can omit it, but it adds an incredible umami depth to the sauce. Ask your local deli or cheese shop for one.
  • For food safety, ensure any beef short ribs reach an internal temperature of 145°F (63°C) after shredding and reheating, although slow cooking to tenderness far exceeds this.
  • This Sunday Sauce freezes beautifully! Portion it into airtight containers or freezer bags after it cools completely. It keeps for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stove or in the microwave.

  This Slow Cooker Sunday Sauce is a testament to the power of low-and-slow cooking, delivering a meal that’s both deeply satisfying and incredibly easy to prepare. Don’t be afraid to adjust the seasonings to your taste.

  Frequently asked questions

  Can I make this sauce ahead of time?

  Yes, this Sunday Sauce is an excellent candidate for making ahead. The flavors meld and deepen even further overnight. Reheat gently on the stovetop or in a slow cooker on the ‘warm’ setting.

  How do I store leftovers?

  Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools. You can also freeze portions for up to 3 months.

  What is the best way to serve this sauce?

  Traditionally, this sauce is served over your favorite pasta, such as rigatoni, spaghetti, or ziti. It’s also delicious served with polenta or crusty bread for dipping.

  Do I have to use San Marzano tomatoes?

  While San Marzano tomatoes are recommended for their sweetness and lower acidity, you can substitute with good quality crushed tomatoes. The flavor profile might be slightly different but will still be delicious.

  Try this next: Rich & Hearty Beef Ragu Slow Cooker Magic!

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