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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-of

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.
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Cook Time 50 minutes
Total Time 50 minutes
Servings: 8
Course: Main Course
Cuisine: Italian-American
Calories: 680
Ingredients Method Notes

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

Method
 

  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!

Notes

- For the most tender short ribs, ensure they cook until they are easily shredded with a fork. I once pulled them out too early, and they were still tough – a few more hours made all the difference.
- Don't skip searing the ribs; this step is crucial for developing a rich, deep flavor profile through the Maillard reaction.
- The parmesan rind adds incredible umami to the sauce. Remove it before serving, but let it infuse during cooking. For food safety, make sure beef short ribs reach an internal temperature of 145°F (63°C) and rest for 3 minutes before shredding.
- Leftover Sunday Sauce can be refrigerated in an airtight container for up to 3-4 days or frozen for up to 3 months. Thaw in the refrigerator and reheat gently on the stovetop.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.