Crockpot Sunday Sauce

• servings: 6 servings
• active time: 30 minutes
• total time: 6 hours 30 minutes

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, but recommend)

2 tablespoons Italian seasoning

1/2 -1 teaspoon chili flakes

parmesan rind, plus grated parmesan, for serving

1 head garlic, top portion trimmed off

6 tablespoons salted butter

pasta, plus fresh basil, for serving

Directions

Crockpot

1. Season the short ribs with salt and pepper. Heat a large skillet over high heat, sear the ribs on both sides. Place the ribs in the slow cooker. 2. To the slow cooker, add the tomatoes, tomato paste, sun-dried tomatoes, wine, carrots, onion, pickled jalapeños, Italian seasoning, and season generously with salt, pepper, and chili flakes. Stir the sauce to combine. 3. Place the parmesan rind in the sauce. Add the garlic head. Cover and cook on low for 7-8 hours or on high for 5-6 hours. During the last hour of cooking, remove the garlic. 4. Squeeze the garlic cloves out of their skins. Add both the butter and cloves to a skillet set over medium heat. Mash the garlic into the butter, allowing the butter to brown and some of the garlic to get crispy. Remove from the heat.5. Remove the parmesan rind. Shred the ribs and add them to the sauce. Stir the garlic butter into the sauce. Serve over pasta. Top with parmesan and basil. Enjoy!

Oven

1. Preheat the oven to 325° F.2. Season the short ribs with salt and pepper. Heat a large oven-safe Dutch Oven over high heat, sear the ribs on both sides. 3. Reduce the heat to low. To the pot, add the tomatoes, tomato paste, sun-dried tomatoes, wine, carrots, onion, pickled jalapeños, Italian seasoning, and season generously with salt, pepper, and chili flakes. Stir the sauce to combine. Add the parmesan rind and garlic. Cover and roast in the oven for 2 1/2 to 3 hours or until the short ribs are tender and falling off the bone. During the last hour of cooking, remove the garlic. 4. Squeeze the garlic cloves out of their skins. Add both the butter and cloves to a skillet set over medium heat. Mash the garlic into the butter, allowing the butter to brown and some of the garlic to get crispy. Remove from the heat. 5. Remove the parmesan rind. Shred the ribs and add them to the sauce. Stir the garlic butter into the sauce. Serve over pasta. Top with parmesan and basil. Enjoy!

Nutrition

• Calories: 1047 kcal