Slow-Cooked Sunday Sauce with Ribs
Sunday Sauce: master this rich and comforting slow-cooked beef short ribs recipe. Perfect for a cozy family dinner, fall-off-the-bone tender every time.
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)
- 1 tablespoon Italian seasoning
- 1 parmesan rind
- 1 head garlic
- 1 teaspoon chili flakes
- 2 tablespoons butter
- Freshly grated parmesan
- Fresh basil leaves
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.