halfbakedharvest4.4
Crockpot Sunday Sauce
A simple-to-put-together family-style meal that smells incredible while cooking away all day, a cozy fall/winter meal!
👥 6 Servings⏱️ Prep & Cook: 6h 30m⏳ Prep: 30 min🔥 Cook: 6h👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●slow cooker
- ●oven
- ●pot
- ●dutch oven
📝 Preparation Steps
1
Crockpot
2
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!
(28 ounce) crushed san Marzano tomatoes2 cans(6 ounces) tomato paste1 cancarrots, cut into large pieces2Italian seasoning2 tablespoonsparmesan rind, plus grated parmesan, for servingpasta, plus fresh basil, for serving
3
Oven
4
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!
(28 ounce) crushed san Marzano tomatoes2 cans(6 ounces) tomato paste1 cancarrots, cut into large pieces2Italian seasoning2 tablespoonsparmesan rind, plus grated parmesan, for servingpasta, plus fresh basil, for serving
Nutrition Facts
calories
1047 kcal
serving Size
1 serving
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