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Our go-to Crockpot Sunday Sauce. Slow simmered Italian-style tomato sauce cooked with short ribs. If there’s one cozy fall and winter meal you need to be making, it’s this Sunday sauce. It’s a simple-to-put-together family-style meal that smells incredible while cooking away all day. Serve over hot pasta with freshly grated parmesan, basil, and a side of garlic bread. A hearty dinner that’s lovely on a Sunday, but equally great any night you decide to serve.
It’s Monday, but we’re making Sunday sauce. This recipe is so special. Of course, you can make it any day of the week. But I find it best when slow-cooked all Sunday long. Because there really is nothing cozier on a Sunday, than an incredible smelling dinner cooking away.
Add to the ambiance with fresh garlic bread and a candle burning in the background. My ideal kind of fall night.
As I type this, I’m in New York and loving my time here. Fall is beautiful in this city and the chilly nights have had me craving slow-cooker meals. I think most of us are on the same page.
With the weather officially cold and November just around the corner, it’s the time of year when we all start to stay in more, host casual dinners with friends, and embrace the cozy season. This sauce is the perfect recipe to have in your rotation of easy, special dinners to share with family and friends.
It’s an oldie-but-goodie recipe that I make throughout the fall and winter months, and one my family loves.
Here are the details
Start by searing the ribs in a nice big skillet. Or if using the oven method, a cocotte that’s oven safe. When the ribs are browned, pull them out and add them to the bowl of your crockpot/slow cooker (whatever you’d prefer to call it).
At this point, everything else goes in. The tomatoes, tomato paste, sun-dried tomatoes, red wine, carrots, onions, jalapeños, and Italian seasoning.
I also add a parmesan rind for extra flavor, plus 1 whole head of garlic right on top of the sauce. Then, slow cook all day long. The more time the sauce has to really simmer away, the more flavor it will develop.
Just before the sauce is finished cooking, I pull out the head of garlic, then squash out the cloves.
Take the cloves and melt them together with salted butter on the stove. As the butter slowly melts, smash the cloves down and allow some of the garlic to get crispy as the butter begins to brown.
When the butter is browned, I pour the garlicky goodness right back into the sauce. Of course, this step is not crucial to the recipe. But it really adds a special richness to the sauce that’s very delicious.
For serving
I always, always serve the sauce over hot pasta, topped with freshly grated parmesan and basil. Polenta could be another nice option if you’re looking for something other than pasta.
This sauce is also really great without the short ribs, just cook it up with your favorite meatballs.
Be sure to include some kind of bread, we love garlic bread or beer bread. A nice salad alongside is perfect too.
Yummmy, as Oslo loves to say. This is always a crowd pleaser!
Looking for other slow cooked fall recipes? Here are a few ideas:
Red Wine Cranberry Braised Short Ribs
Slow Cooker Red Wine Braised Short Rib Pasta
Slow Cooker Coq au Vin with Parmesan Mashed Potatoes
Cider Braised Short Ribs with Caramelized Onions
Lastly, if you make this Crockpot Sunday Sauce, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Crockpot Sunday Sauce
Servings: 6
Calories Per Serving: 1047 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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
Instructions
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!
Notes
Italian Seasoning: Mix 2 tablespoons dried basil, 2 tablespoons dried oregano, 2 teaspoons dried thyme, 1 teaspoon dried rosemary, and 1 teaspoon dried sage. Store in a sealed container.
I made this recipe as instructed. I used an instapot on slow cooker mode. The sauce tastes amazing but after 12 hours the meat is still not tender. I’m hoping that a few more hours might help but I’m not sure what else to do.
Hi Nicole,
Thanks so much for giving this recipe a try, so sorry to hear about your meat! Unfortunately, I really don’t think the slow cook option on the instant pot gives the same results as a regular slow cooker. xx
This was INSANELY good! I used picked jalapeño and a blend of fresh herbs and “Italian seasoning” because I didn’t have the individual dried food. I also did have some parmesan rind on hand. So tasty and flavorful without the need to adjust spices afterward. THANK YOU! I will definitely be making this often.
Hey there,
Fantastic! I am delighted to hear that this recipe was tasty for you, thanks for making it and sharing your review:) xx
Nicole, I use the instant pot as a slow cooker as well. I’ve noticed the same thing with a lot of slow cooker recipes, but the beauty of the instant pot is all you have to do is finish it on the pressure cooker setting (remove the slow cooker lid and use the pressure cooker lid, of course) for about 30 minutes and done! I agree a regular slow cooker would probably work better, but I don’t have the space for another small appliance. Hope this helps!
I feel like I’ve made this enough times now to leave a review. I’m not entirely sure why people aren’t wild about this recipe! It’s a good amount of work, but the number of meals you get out of it makes it worth the effort. When we make this, we usually eat on it for two days in a row and then freeze enough to enjoy at least four more days’ worth. I like to skim the fat since too much oil doesn’t sit well with me, but otherwise we follow this pretty much to the letter and enjoy it every time. I’m always glad to see spare ribs in our bulk meat order because I know I can make at least two rounds of this sauce with them. 🙂
Hi Kayla,
Happy Sunday!! I am thrilled to hear that this recipe is always a hit, thanks a lot for making it so often and sharing your review! xT
Hey- I’m wondering if I can just use stew meat for this? Thanks!
Hi Tina,
Sure, that will work well for you. Please let me know if you give the recipe a try, I hope you love it! xx
I am trying to find out where the respie is for the pasta
Hi Camy,
I just used store bought noodles. I hope you love this recipe, please let me know if you give it a try! xTieghan
It was super greasy. Do you skim the grease off? Like two cups of crease at least. 🙁
Hey Destiny,
So sorry to hear this. Short ribs can definitely be a fatty meat, if this is not something you like, skimming the fat definitely works well. Please let me know if you have any other questions! xTieghan
This was delicious. Made it for dinner and movie night with a simple lemon and Parmesan arugula salad!
A lot of eork but worth it! It’s Exceptional. Everyone loves it!!
Hey Barbara,
Awesome! So great to hear that this recipe was enjoyed and thanks for making it! Have the best week! xTieghan
Can this be frozen??
Hey Carol,
Absolutely! I hope you love the recipe, please let me know if you give it a try! xTieghan
We had this for dinner last night. It was fabulous! My husband isn’t a fan of short ribs (BBQ), but he went back for seconds and took the leftovers for lunch this morning. Thanks for giving me something new to try with short ribs!
Hey Lisa,
I am delighted that this recipe was enjoyed, thanks so much for making it! xTieghan
Made this today and it was amazing!!! Any suggestions as what to use other than short ribs? Ours were so fatty.
Hey Ann,
Thanks a lot for giving the recipe a go, I am so delighted that it was enjoyed! Have a great week:) xTieghan
Can I use brisket instead of Short ribs? Thx
Hey Lorna,
Sure, I think that would work well here. I hope you enjoy the recipe!! xTieghan
So delicious!! My husband requested this for his birthday dinner which did not disappoint. I made this in our instant pot for a cook time of an hour with the natural release. Instead of short ribs I made this with 2 1/2 lbs of oxtail instead. The meat fell off the bones after cooking and was cooked perfectly.
I scraped off the oil from the top after cooking & only added in 1/4 of the water from the noodles.
I do like a good spice and used the 8 jalapeno slices plus 1 1/2tsp of red pepper flakes as well as added an additional 2tsp of Italian seasonings. For the wine we just used our every day drinking wine. We served this over an egg pasta and everyone went back for 2nds. Perfect meal if you want to enjoy a hearty Italian pasta at home.
Hey Amy,
Thanks so much for giving the recipe a try, I am so glad you enjoyed it! Happy Holidays! xTieghan
I like some heavy cream and light brown sugar in my coffee. Not drinking it black. That is not a way to enjoy your first cup!
A good coffee helps also. We just started ordering from Black Rifle..company is run and owned by Veterans.
Thank you so much Leesa! xTieghan
My fiance doesn’t like wine or recipes that are.mafe with wine and he says that he can taste it when he eats a recipe that has been cooked with it and won’t touch the dish again! I know…he’s crazy!! Is there something is can replace the wine with or can I just omit it and the recipe still turn out just as delicious?
Hey Elizabeth,
You can use beef broth in place of the wine. I hope you love the recipe. Please let me know if you have any other questions and Happy Holidays! xTieghan