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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.
This post was originally published on October 24, 2022
But.. black coffee is delicious.
That’s what my dad says! 🙂
Well delicious! and cream and sugar dear, I adore coffee, but not black!
Haha! Thanks Suzie! 🙂
Sunday or not..this is happening in my kitchen soon. I have been dying to make something with short ribs, so this is just the ticket!
Thank you! I think short ribs are the best! 🙂
That sauce looks amazing! And I love the use of short-ribs here. This is definitely a meal to eat before snuggling up by a fire. Yum! (Also, so excited to see how the barn is coming along!)
Thank you so much! Hope you had a great start to your week!
Love all the flavors and pics! Especially the last one…all that grease and flavors perfect for dipping the bread in. Yum 🙂
Perfect for bread! 🙂
Thank you, Katya!
I’m totally into this. I love short ribs, pasta, and any long-simmering sauce! And yeah, I would try to have coffee with milk before you ease into straight black coffee (I can’t even do that, and I’m a coffee fanatic!). I want barn pics!
yeah, I think the coffee and milk thing should happen next for sure.
Thanks Laura!! 🙂
Adding short ribs to my shopping list! This looks so good and can’t wait to make this Sunday! Great to eat while watching some football. Pinning!
Thanks so much, Kathy! I really hope you enjoy it!
This looks crazy good! Definitely making this week!
Thanks Anna!
Homemade sauce is the best part of the weekend. My in-laws make a huge Italian feast every single sunday and it would not be complete without meaty red sauce. Yum!
OMG! That feast sounds incredible! YUM!
Thanks so much! 🙂
You are a talented young woman with an old soul. I love your blog!
Ha! Thanks so much! I get the old soul thing a lot!
Personally, I don’t believe in coffee, but you might want to try a bit of mindfulness meditation (it isn’t as freaky as it may sound)! Helps you focus.
Thank you for the tip!
Making this tomorrow!
Thank you! Hope you love it!
Hi Tieghan,
Sorry for asking again 🙂 but is it possible to make this recipe if you don’t own a crockpot? This looks so delicious.
I love your blog. I have made over a dozen recipes already.
Thanks!!
Diana (from the Netherlands)
Hey Diana!!
Of course you can make this without a crockpot, no big deal. Just sear the short ribs as directed only leave them in your pot. Add the remaining ingredients just like you would to the crockpot and then cover and cook over low heat for 4-6 hours (or all day, stirring ever so often) or bake at 325 (or all day at maybe 300 degrees F) degrees F for 4-6 hours. The meat is done when it shreds easily.
Please let me know if you have any more questions. Hope you love this!
My mouth is watering. I love short ribs in the crock pot. This sauce looks divine. I cannot wait to see the barn update.
Thank you, Emily!
Tieghan, this looks perfect for a cozy Sunday dinner. And that’s so exciting about your appliances! Can’t wait to see the finished product of all your hard work!
Thank you so much, Bri! Hope you had a great start to your week!
This looks amazing! Quick questions, I’m supposed to make this for nine people on Sunday so do you think I should double the sauce or is it enough for two lbs of pasta?
Thanks!
Hmm, this is so hard to say. If you double it, you will have leftovers for sure, but if not there might only JUST be enough. I would double it to be safe. Let me know how it goes and I hope this is a hit!