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Crockpot Sunday Sauce | halfbakedharvest.com
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4.33 from 420 votes

Crockpot Sunday Sauce

A simple-to-put-together family-style meal that smells incredible while cooking away all day, a cozy fall/winter meal!
Prep Time30 mins
Cook Time6 hrs
Total Time6 hrs 30 mins
Course: Main Course
Cuisine: American, Italian
Diet: Gluten Free
Key Ingredient: parmesan rind, short ribs, tomatoes
Servings: 6
Calories: 1047kcal

Ingredients

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.

Nutrition

Calories: 1047kcal