Crockpot Sunday Sauce.
You guys, I promise I am well aware it is Monday, but hopefully this crockpot Sunday sauce helps you get through it….
I mean, I wish it was still Sunday and all, but yeah it’s Monday.
So why Crockpot Sunday Sauce on a Monday? Hello, because I am giving you six whole days to run to the store, buy whatever you may not have and put this on the books for this Sunday. There is even a good possibility you already have everything on hand to make this right now. It’s all about staple ingredients today.
Since we are on the topic of Sunday, let’s first talk about my Sunday. I drank my very first cup of coffee, and not coffee with sugar and cream, nope, straight black coffee.
And you guys, eew.
It was disgusting. Literally so gross. It got better as I kept drinking it, but still. Well actually, I drank a half cup before my hike and that half cup was horrible. I drank the other half cup after my hike and that half wasn’t as bad. Still wasn’t good, but I will have to try again soon because I am at the point in my adult life (yikes) where I need something in the morning to help me well, um not fall asleep at my desk. Plus, lately I am having a really hard time focusing. It’s actually horrible. I can’t seem to just focus in on one task before I move to another – without finishing the previous task. I don’t know what the deal is, but it’s just getting worse, so coffee seemed like a good idea. Although, I really didn’t feel any different after my one very strong cup of black coffee.
Is coffee even supposed to help you focus? You know what I really wish it could do? I really wish it was some magical drink that could help me make decisions because my indecisiveness is just getting ridiculous. RIDICULOUS.
Anyway, in happy, good news. Things with the barn are going well. I now have heated floors thanks to the very awesome (and super nice) plumber, Richard. YEAH! I am totally going to be needing those right away…without them I’d freeze for sure. If you didn’t know, it’s kind of cold where I live. My hike yesterday was a total white out, like icicles framing my face from my hair. Hard to believe right now, but it’s supposed to be nice all week, so we’re hoping to get the concrete poured by the end of the week!
Also, my appliances are scheduled to be here the week before Thanksgiving. Ahh!! That is so exciting. I mean, I’ll have my own appliances! It’s one of the perks of actually moving out on your own (ok fine, down the road a little ways) and being an adult. Or trying to be an adult anyway. Not gonna lie, I still feel like a kid, but hey, that’s good right? And like any cook, or person who loves to cook, or person who cooks for a living, I spent way too much money on my appliances. So yeah, now the budget is a little tight, but I honestly would not have it any other way. I love my appliances. I promise some photos + a real update post soon, which will have a lot more details. I just have to actually get my butt down to the barn with my camera in hand to take some more photos. Plus, I am kind of waiting for things to shape up a little more. Right now it’s looking more like the barn will be done in a year… but, but, but I promise it’s gonna be done in December. Hopefully early December rather than later… fingers crossed.
So this Sunday sauce, let’s talk about it.
It’s obviously a sauce that is perfect for Sunday, but really it’s good any day of the week. It’s a meaty red sauce that I can pretty much guarantee your whole family will enjoy. Mine did and there is nine of us, so I think the odds are in your favor.
It’s really so simple. Just some short ribs cooking all day long in my favorite homemade tomato sauce. I chose short ribs because they are quickly becoming my favorite meat to cook. They turn out perfect every time and they are so low maintenance. All you have to do is make sure you cook them at a low temp for a long time. Simple.
The sauce is made in the crockpot, BUT I do like to sear my short ribs before adding them to the crockpot. I know, such a pain, but I really think that it’s worth it when it comes to short ribs. You don’t have to sear them if you are short on time, but if you can, do it. Then just slowly cook them in the tomato sauce all day long. It really couldn’t be easier.
This sauce is exactly what you are looking for. It’s hearty, but still healthy and wholesome. My favorite way to serve this sauce is over a bed of DeLallo Pasta. Their whole wheats are awesome, but on a Sunday I like to go for the big + eggy pappardelle pasta. It’s always a crowd pleaser.
Then just add some parmesan cheese for topping, plus crusty bread for serving. See, the perfect Sunday dinner.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Crockpot Sunday Sauce.
By halfbakedharvest
Course: Side Dish
Cuisine: American
Keyword: sauce
It's a delicious meaty red sauce that I can pretty much guarantee your whole family will enjoy.
Ingredients
- 2 tablespoons olive oil
- 3-4 pounds bone in short ribs*
- salt + pepper
- 6 tablespoon butter*
- 1/2 cup red wine
- 2 (28 ounce) cans whole peeled, san marzano tomatoes, crushed with your hands
- 3/4 cup oil packed sun-dried tomatoes drained of the oil
- 1 (6 ounce) can tomato paste
- 1 sweet onion finely chopped
- 4 cloves garlic skin removed and crushed
- 1 pieces carrot cut into large
- 6-8 pickled jalapeños (optional but it gives it just a a little kick)
- 2 teaspoons dried basil
- 2 teaspoons dried parsley
- 1 teaspoon oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper more or less to you taste
- 1/2 teaspoon pepper + salt
- 2-4 tablespoon fresh parmesan cheese + the parmesan rind optional
- fresh basil sliced, for serving
- fresh hot past for serving
Instructions
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The night before or the morning of, heat a large heavy bottom skillet over medium high-heat and add the olive oil. Add the ribs to the skillet and sprinkle with salt + pepper. Sear the ribs on all sides for about 1 minute per side. Remove the ribs and place them in the crockpot bowl.
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In a heavy-bottomed sauce pan, preferably lighter in color (to better observe the color of the butter so it doesn't burn) add the butter, melt butter over medium heat until just browned. Butter will melt, foam, and froth, then begin to brown along the bottom. Whisk browned bits off of the bottom of the pan and pour all the butter over the ribs.
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To the crockpot, add the red wine, tomatoes, onions, garlic, carrot, jalapeños (if using), basil, parsley, oregano, thyme, crushed red pepper, salt and pepper. If you have a parmesan rind on hand, toss that in the crockpot as well. Cover the crockpot and cook on low for 7 to 8 hours (or 4-6 hours on high) stirring once or twice if possible. After 8 hours remove the short ribs, carrot and parmesan rind from the sauce, discard the carrot + rind and try to get all the short rib pieces out of the crockpot.
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Shred the short ribs with your hands or two forks.
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If you like a smooth sauce use an immersion blender to puree the sauce or transfer to a blender or food processor and then return the sauce to the crockpot. Stir the shredded short ribs, parmesan cheese and 2 tablespoons fresh basil. Taste and season with salt and pepper to your liking. If the sauce seems too thin allow it to cook with the lid off while you boil your pasta, if the sauce seems just right, keep it covered.
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Bring a large pot of salted water to a boil. Boil the pasta until al dente. Drain the pasta well.
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Serve the warm sauce over a hot a bed of pasta, on a sandwich or use in lasagnas, pasta dishes, or as a pizza topper
Recipe Notes
*If you do not have time, you can skip browning the short ribs and just add the ribs right to the crockpot completely raw, but I find it is best to sear the ribs first for the most flavor. **If you do not want to brown the butter on the stove, just add it directly to the crockpot
So Sunday dinner?? Please, please, please, say YES!
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!
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!
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!
Making this tomorrow!
Thank you! Hope you love it!
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!
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!
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! 🙂
This looks crazy good! Definitely making this week!
Thanks Anna!
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!
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!! 🙂
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!
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!
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! 🙂
Well delicious! and cream and sugar dear, I adore coffee, but not black!
Haha! Thanks Suzie! 🙂
But.. black coffee is delicious.
That’s what my dad says! 🙂
Black coffee sounds terrible. I don’t even want to go there. It needs to be smothered in almond milk before I even give it a go. :] // itsCarmen.com ☼ ☯
Ha! My dad says black is the way to go though…
Thanks Carmen!
T- this looks DELICIOUS!!! And your writing & sharing always makes me laugh out loud 🙂 Thank you- wish we could have seen you with icicles 🙂
Thank you! I am so happy I could make you laugh a little! 🙂
And the icicles where not cute…just freezing!
Oh my goodness this looks amazing!!! I’m trying to get into using my slow cooker more and this recipe looks just the thing!
Thank Emma! Hope you get a chance to make this then! 🙂
I’ve definitely been drinking coffee for yearsss and I still can’t stand it black! Just SO not good! But a little bit of almond milk and something to sweeten it does the trick without making it super unhealthy or anything. 🙂 This pasta though — so pretty!
Thanks for the tip! I think that might be a good idea. 🙂
Hope you had a great day!
Wow! This looks delicious. The perfect comfort meal for this chilly time of year 🙂 I’m the same way. I definitely need coffee in the mornings, but I can’t drink it black just yet. Just a dash of cream is perfect!
Thank you so much! I think I may need to try some coconut milk in my coffee! 🙂
I always feel like SUCH a butthead for telling people to sear things before they put it in the slow-cooker, BUT it just tastes SO much better when you do it, and it takes so little time! This sauce looks just insanely delicous, and I’m partial to those egg noodles as well!
I know, I know! Sometimes though you just need too.
Thanks Nicole! Hope you had a great monday! 🙂
this looks delicious! I love how you include a picture of the left over scraps. lol creative! 🙂 Do you like Chinese food? I’m in the process of creating an e-cookbook for Home-style Chinese dishes.
If you like Chinese food please check out my link. Thank you so much!
Thanks so much, Ava! 🙂
Oh my gosh–this is my favorite kind of food to eat–pasta with anything on it or something really good like your recipe.
Take care of your self.
Get more rest so you can enjoy your day.
Thank Nancy! Hopping you had a great start to your week.
Oh and I should take your advice for sure!
This is comfort food at it’s best, yum!! And yay for heated floors in the barn, that is seriously amazing!
THANK YOU! I am so excited about the floors. I cannot wait to see it all finished though! 🙂
Thanks for all the kind comments, Laura!
Crockpot sauce is the best sauce. I need this in my life!
See, you totally know what is up. I mean your Halloween bark sort of say’s that already though! 🙂
Thanks Dorothy!
This sauce looks incredible! Looking forward to seeing an update about the barn. I’m so excited for you!
Thank you so much, Liz! 🙂
Hope you had a great day today!
Can’t wait to see picture updates of the barn!
Love this pasta sauce! It looks so… Saucy 🙂
This looks absolutely cozy and fabulous! And I’m beginning to like my crockpot even more and more, so I think I’ll have to give it a try. Seriously, Tieghan, every recipe you post on here is like a foodie masterpiece to me. You are really talented and an inspiration!
Wow Tieghan this looks absolutely incredible! What a talent you have.. Definitely will try this out on my family! We are meat and pasta heads over here!
made this yesterday but left out the red pepper flakes and the cheese and the jalapeños…was a little flat so i do NOT recommend leaving it lol. Smelled amazing and i will def make it again (with ALL the ingredients) —black coffee all the way.
That looks delicious, and I love the idea of browning the meat the night before!
Here is my go to Sunday Gravy – so much meat, I call it my $27 Sunday Gravy but it’s perfect. I’ll have to give yours a try though!
http://www.mybizzykitchen.com/2009/01/26/italian-sunday-gravy/
I bought boneless ribs! Is that ok?
Yes, that will be fine. Hope you love this sauce!
So, I don’t know if this is the best place to leave this feedback, but I thought I should let you know: your web site updates are lagging me out big time. I don’t know if it’s the ads or what. You are by far my favorite food blogger; I’ve made (and greatly enjoyed) more of your recipes than any other blogger. However, due to the lag I’m becoming disinclined to visit your site. Just wanted to give you a heads-up so you’re aware.
Hey Jessica,
I am aware of the problem actually and I am SO SORRY. It makes me so happy to hear I am your favorite, but so sad that my site has become an annoyance to you. I had my site re-designed in January and it has been trouble ever since. I am in the process of re-doing everything right now. Once this is complete the site will hopefully run nicely for you. Please let me know if you need me to send along any recipes. I am happy to do whatever I can to help get you what you need. Again, so sorry for the trouble and thanks for kindly letting me know.
Have a great Saturday,
Tieghan!
No worries. I still love you and all of your delicious concoctions 😀 I just wanted to make sure you were aware.
Well thank you!! The problem is slowly getting fixed, but please let me know of any problems you experience. Have a great Sunday!
I made this last Thursday, put it together before work, following your directions to a tee with the parm rind, browned butter, browning the short ribs first, and it was amazing! This is going to be my winter go to dish for company and just our family as well. Your photos are amazing. Glad to have found your blog!
THANK YOU! I am so excited you loved this pasta! Hope you are having a great week! 🙂
is it 3-4 pounds of boneless or bone in short ribs?
I like to use bone-in.
I cannot WAIT to make this tomorrow! Supposed to be cold and cloudy..perfect!
Yeah!! I hope you love this meal! 🙂
Where did you get those plates? They’re awesome!
Thanks Emily! I ordered them on Etsy.
I made this over the weekend and it was PERFECTION! I didn’t use a slow cooker – just a Le Creuset pot for a few hours.
So happy you loved this, thanks so much!!
I want to make this right now, but I already thawed out boneless, skinless chicken breasts for dinner. Do you think I could se them in the sauce?
Thanks! I just discovered your blog, and I love it.
Hey Cynde,
I think that the beef add more flavor, but I totally think chicken will be great too. Hope you love this~
In the crock pot right now! Can’t wait, it smells so good! Your pictures are great. Thank you 🙂
Thank you so much, hope you loved this! 🙂
It was so good! We froze some for a special treat later
So…I have this in the crock pot now. Was I supposed to drain the tomatoes before I crushed them, or did all that juice in the tomatoes go into the crock pot too?
Thanks!! Can’t wait to try it!
I’m not a wine drinker so i don’t know much about it….your recipe calls for red wine…..What kind should I buy ? TIA
Two questions. When are the bones removed from the ribs? What style of sun-dried tomatoes? Halves or julienned? And are they diced or them as they are?
Hey Steven,
Remove the bones after shredding the beef and then use julienned sun-dried tomatoes and just leave them as is. Hope you love this!
This is beautiful…I’m stalking all of your recipes right now and drooling hard.
Thank you!! 🙂
this looks sooo good! Have u done it with boneless short ribs?? And, where did you get this pasta/what’s the branD? I love parpadelle and have such a hard time finding it! Thanks!
Recipe looks great, had a quick question: Do you use 6-8 pickled jalapeno slices, or 6-8 whole pickled jalapenos? If they are whole jalapenos, how would you cut or prepare them before putting them in? Thanks!
I use 6-8 pickled jalapeno slices, not whole pickled jalapenos…that would be SPICY! Hope you love this and please let me know if you have other questions.
This is crazy good! Thanks for the recipe. I had to make to TINY changes, first, short ribs were $9/lb so I bought a roast and cut it into stew-size chunks, second, I had a bag of sun-dried tomatoes that were dehydrated but not packed in oil, I needed to use them up so I added those instead of buying a jar packed I’m oil. After 8 hours in the crockpot I used a potato masher to smash up the meat and sauce and it came out perfectly shredded because the meat was so tender. My super picky daughter had seconds and then ate the leftovers for lunch the next day. My hubby says this recipe is a keeper!
i made this and i couldn’t stop eating it over pasta. love your blog !
Oh my word! Made this yesterday and everyone could not stop eating it! Easy, delicious with lots of leftovers and Paleo friendly! Will be in our rotation moving forward! Thank you!
So happy you loved it! THANKS!!
The last ingredient: “fresh hot past” LOL!
I’ve made this same sauce with Italian sausage and meatballs (both browned) added. Even better, if you can imagine that.
Whoa! That sounds awesome! THANKS!
First of all, you’re recipes are always a hit in my house! I put this Sunday Sauce in the crockpot this morning. The instructions do not include the tomato paste or sundried tomatoes. I presumed that it all got dumped in the pot with the rest, but wanted to let you know. Happy cooking 🙂
Awe! Thank you so much! I will fix the recipe!
We are totally hooked on your recipes. When I was married to the wrong husband, his Italian mother taught me how to make spaghetti sauce. Yours puts hers to shame. My husband and I made this today with a few substitutions and additions. We used bison short ribs and some hot sausage, added mushrooms and ended up adding a little sugar to cut the acid. Definately needs a full bodied wine in the sauce. The one we used was too light. Next batch will go in the freezer for use in our Christmas lasagna. Thank you Tieghan!
Holy cow!!! This was so incredibly delicious. Thank you for sharing the recipe!
Made this last weekend for my grown son and myself,and even though we both enjoyed it,it was more than we could eat. Can anyone tell me if this freezes well?
Would like to save it for another meal.
Hey Donna!
So happy you enjoyed this meal! The sauce freeze great, just thaw overnight in the fridge before using. Thanks again!
This looks great and I will make it for sure. I have a question for you though — why put a carrot in the sauce and then take it out? I have a couple of other recipes with carrots and beef (one with short ribs). My grocery store has boneless short ribs, is that ok?
Hey Carolyn!! I use the carrot for flavor, but since the sauce kind of gets mashed I remove it after cooking. You can chop it and leave it in though too! Yes, boneless will be fine. Hope you love the sauce and thank you!
Hi Tieghan, this looks divine!! I am a super, super novice chef who has been trying to broaden her horizons and so I’m giving this one a go tonight! I already seared the short ribs before leaving my apartment this morning (I put them in the fridge in the slow cooker pot covered and assumed the butter part is for right before I start the slow cooker, right?). Anyways, my question is: if I am making this recipe for 2 should I cut ALL of the ingredients in half if I’m only using half the meat (1.55lbs boneless because that’s all the supermarket had) or should I use the ingredients as listed and have a less meaty sauce? Sorry if that’s a dumb question, I just really want to get it right before I throw it all in the slow cooker on lunch. Thank you!!
Hey Neli!
So this is really up to you. If you would like A LOT of sauce with your meat don’t reduce the recipe, but if you want what you see in the photos, I would just halve the recipe. Not a dumb question at all. Let me know if you have any others. Hope you love this!
I tried this recipe for the very first time today. Even though I made some minor adjustments (fresh jalapeño, boneless ribs, tomato sauce) it came out amazing. It was very easy to put together. The hardest part was pulling the crock pot out of the cabinet. Definitely hearty and tasted like I worked on it all day. I have already shared your recipe with everyone I’ve encountered today!
So happy you loved it! Thanks!
Looks amazing!
Quick question though,do you add the liquid from the whole tomatoes or just the tomatoes themselves?
Can’t wait to try,thanks!!
This recipe delivered what it promised and didn’t need altering of any kind to be delicious after 5 hours in my slow cooker on high. The ease of shredding the short ribs (while also removing them from the bone and separating them from the fat layer) is a great way to dictate readiness. It’s a keeper!
I think the slow cooker I inherited may be a 4 quart (Rival Crock Pot) and this recipe seems to require a 4.5 quart. I’ll definitely measure the capacity before I start another recipe as I lost quite a bit of the sauce that spilled over until I removed the in tact short ribs and carrots. It would be helpful to indicate the minimum capacity required on each recipe as not all slow cookers are the same:^)
For the novice cooks like myself, it would be helpful to indicate on the ingredients list 1) whether the oregano is dried or fresh, and 2) if the 2-4 tablespoons of fresh Parmesan cheese should be grated.
It would also help to indicate in the instructions that 1) by adding “tomatoes” you mean the whole tomatoes, sun-dried tomatoes and tomato paste, and 2) that you should discard the bones (and any stubborn fat caps) as part of the “Shred the short ribs..” step.
Thanks for listening. Keep up the great work!
THRILLED you love this sauce! it is one of my favorites too! THANK YOU!
Happy Holidays 🙂
Also, thank you for your notes on the recipe. I will fix that! 🙂
This sounds totally delicious. I have almost all the ingredients, but I do have a question and some comments. First, you add 6-8 pickled Jalapenos for “a little kick,” then add crushed red pepper! What’s that for, a BIG kick? In my experience, pepper flakes leave “hot spots” in a sauce.
As to your blog, keep it simple please, or you won’t get ME to subscribe, at least! In other words, I came here for the recipe, not for many paragraphs of blather that don’t really concern the subject. And early on, you described the recipe as “simple” with just short ribs in a tomato sauce. Then when I get to the actual recipe, I find 20 to 24 ingredients (depending on whether you count salt and pepper as one ingredient or two– and you listed salt & pepper twice) on the list. Simple, my pack animal!
Finally, searing meat before slow cooking in a crock pot makes no sense, either to flavor or cooking. It is a wasted effort. It only makes sense if you are Roasting the meat, when the searing provides color and sets the external fats. Even then, I cook long and slow and sear the meat AFTER roasting, a quick shot under the broiler.
Do we drain the tomatoes or toss the liquid in too? Can’t wait to try!
Thanks!
HI! Add the tomatoes too!
Merry Christmas!
After a late start to the day, I put this sauce in the crockpot on low at around 10:30am. I checked it at 5:00pm figuring that was close enough to 7 hours and the meat was not even close to being done! I served a little of the sauce only to my one-year old (he loved it) and thought my husband and I could eat later. I checked it periodically and by 9:00pm the short ribs were still like rubber! At this point it was getting pretty close to our new-ish-parents bedtime, so we too ate only sauce and abandoned the ribs in the crockpot.
I tried to determine where I’d gone wrong and the Internet told me it is virtually impossible to over-cook short ribs, so I decided to give it another whirl the next day and turned the crockpot back on at 6:45am. By 5:00pm the meat was finally tender and shredded easily after a total of almost TWENTY ONE hours cooking! Final product was delicious (after adding an extra can of tomatoes to replace what we had skimmed off the top the day before and to tone down the now pretty concentrated sauce) and everyone loved it.
Moral of the story: if you want to eat this as Sunday sauce and not Monday sauce…maybe don’t make it in a used crockpot from the 1960s that your husband bought from Value Village.
Where did you get that amazing looking bowl?
Anthropologie. Happy New Year!
I haven’t taken the time to read the comments of the others but wanted to get this to you as quickly as possible. Regarding your recent inability to complete tasks, etc. I’m 52 years old and was diagnosed with clinical depression in 1993. I’ve been treated for depression ever since, even by a psychiatrist (rather than just a general med doctor or psychologist). I’ve taken various and multiple medications, all of which work for a time and then just doesn’t do the job any longer. Four years ago I was diagnosed bi-polar. New doctor, new meds, new ……. And the cycle starts again. Works for a while, then doesn’t. About 3 months ago I was seen by a new doctor at a new facility and he discovered that any depression I have is a result of something else and not the main issue, and I also am not bi-polar. I have SEVERE Adult ADD. The inattentive kind. Now that doesn’t mean I totally ignore everyone, etc. I do not carry the hyperactive component so mine manifests itself as “depression” and the bursts of inexcusable and uncontrollable anger made it look like bi-polar. I would get lost driving to a location of which I was familiar, couldn’t remember the day of the week hardly (mostly), never knew where I put something because I couldn’t find it again, was totally unable to remember anything anyone said to me, sometimes after just a few minutes, other times a week later. I thought I was losing my mind. No energy. Couldn’t get out of bed except to get on the couch. I’m not joking either. This is some serious stuff. If ANYONE has concerns about any aspect of your health, physical or mental, get to a doctor and don’t give up searching until you’re satisfied that you are in the best hands. I’m off of 2 depression meds (staying on Wellbutrin) and feel better than I have in 30 years. I just can’t explain it. DO NOT WAIT!!!!! GET CHECKED FOR WHATEVER CONCERNS YOU HAVE!!! Ok. I’m done. Sorry for intruding. If anyone wants to talk to me about this, reply to my comment and I’ll send you my phone number.
Hi Robin, thank you so much for al this info. So happy you are finally feeling better and again thank you! Happy new Year! 🙂
Mmmmmm, does this look good! Picked up some short ribs yesterday for this weekend. Thanks for the recipe. Absolutely love cooking and being in the kitchen.
Mmmmmm, does this look good! Picked up some short ribs yesterday for this weekend. Thanks for the recipe. Absolutely love cooking and being in the kitchen. Will definitely connect with you through Facebook
Thanks Jim! 🙂
Hello there. This Sunday Sauce recipe looks awesome and I am looking forward to making it for my family. In an effort to get organized and cook more for my large family this year, I am gathering recipes from the web. If I make a huge batch of this sauce and froze it, do you have other recipes that could incorporate the sauce? Thank you! Kim,
Hey Kim!
Freezing the sauce will be great! You can serve it as a pizza sauce, pasta sauce, soup with crusty bread, filling to a Lasagna or pasta dish. Let me know if you have any other questions. Hope you love the sauce! 🙂
Can’t wait to make this over the weekend. Just wanted to know for the can of whole tomatoes, do I add both the tomatoes AND all the sauce? or just the tomatoes?
Also- is there a kind of wine you suggest?
Thank You- like all your recipes this one looks amazing!
Christy 🙂
Hey Christy! Yes, add the tomatoes + juices and as for wine, I would use whatever you like to drink. Many people say what you drink is what you should cook with! Let me know if you have any other questions. Tieghan!
This is in my crockpot right now. The house smells amazing, cannot wait for dinner.
Hi, made it the other night. I did the 8 hours and everything came together well. My wife loved it, but I wasn’t overly excited by it. It did not have enough Pizzazz. Sorry. I do a lot of cooking, I mean a lot, and I love crockpot cooking, but this one I would have to rate about a 5 out of 10. I realize not everyone’s taste buds are the same, but to me it was missing something, but can’t figure out what it was. Maybe it was the short ribs that I used – don’t know. Oh well, I’ll try more of your recipes in the near future. Making Asian Spicy Ribs tonight. This is a real crowd pleaser, so gotta get busy and hand rub them for tomorrow’s cooking (8 hour cooking the oven). Thanks again and have a great day!
This is in the crockpot now and even though I have a cold and I’m all stuffed up I can STILL smell deliciousness wafting through our home!!! I can’t wait to watch the Golden Globes tonight with some fabulous Sunday Sauce!!
OMG this was AMAZING! And it makes a LOT which is excellent as we now have leftovers to enjoy during The Bachelor. Seriously- this is fabulous!!! Thanks T for the recipe!!!
I am so happy I bookmarked this… I’ve been saving it for a special occasion and a cold cozy girls night in with red wine just appeared on the agenda for Saturday and I get to cook. Can not wait for the end results!
Just pinned this on Pinterest and can’t wait to try it! Read your story about fatigue and wanted to suggest having your thyroid checked. It mimics the symptoms of motherhood and turning 40!! ? ? Feel better and thanks for the recipes!!
I have made this several times and I love it more each time. I served this dish to one very finicky friend and he had seconds so this is an absolute keeper in my book. I have tried several recipes and liked them all. Thank you so much for the recipes!!!!!
I have grown very fond of making a variety of Sunday sauces and utilizing a slow cooker whenever I can – anyhow, this is the best thing to ever come out of my kitchen! Brown butter drizzled short ribs – how can one go wrong? Awesome.
Do you think I could use beef broth instead of the wine? Wine is a migraine trigger for me so I avoid it as much as possible.
Yes, beef broth will work great. Hope you love this, thanks!
I made this and it was great! Thanks for sharing
So happy you love this! Thank you!!
Sooo delicious! I followed the recipe exactly and I made sure to add a Parmesan rind. I also used my immersion blender in the crockpot before I added the shredded meat back in… it was the perfect consistency and had such a great flavor. I froze the rest of the sauce and can’t wait to make a lasagna with it! Thank you.
Your welcome!! Glad you loved it!!
I’ve made this a few times and we LOVE this recipe. I have it in the crock-pot at home right now and just wanted to give thanks for sharing this recipe. So, thanks!! 🙂
Ah YESS!! Thank you! I am so happy you like it!!
loved this site certainly goes to my favorite thing only delicious congratulations
Thank you so much!! SO happy you like everything!!
I made this month’s ago, and it’s one of my favorite recipes ever! Do you think the sauce would freeze well? I have a mountains weekend coming up in the fall and would love to serve an easy, amazing dinner our first night!
Hi Joni! This sauce freezes great! So happy you love it! Please let me know if you have questions. Thanks!! Have a great mountain weekend!
Tiegan, I love your blog!
And I hope I spelled your name correctly, ha!
But, girl, what are you doing drinking coffee straight? the only time I ever did that was when I was in the hospital, and my latte options were limited.
You need some nice organic coffee beans (I like Allegro), some all-natural filters (the white ones give my coffee a funny taste), some organic cream or half and half, and a packet or two of Sugar in the Raw.
You can use other sweeteners – I’ve fond of the occasional splash of maple syrup, especially in the autumn – but I keep coming back to Sugar in the Raw. It’s the right amount, I don’t have to measure, and it doesn’t taste artificial.
Some people say coconut milk is in your coffee, but I have weird stomach reactions to whatever coagulant they use in it – carrangean? which is really seaweed – so I’m not such a fan of that.
Think of coffee, milk, and a good-quality sweetener as triplets. Don’t go anywhere without the other two. Have fun drinking coffee! 🙂 And try an espresso shot if you REALLY need to stay awake. But I highly recommend making your own at home, Starbucks makes a bitter shot anymore.
Hey Emily!
You comment has me laughing! I actually drink coffee black now and love it, but your suggestions sound amazing! THANK YOU!
I made this and it was DELICIOUS. It made a huge pot! I had some friends over and served this with red wine, egg noodles, and good bread. Everyone loved it! Then I had a ton left. I froze it and the next week I made a huge lasagna! The meat soaked up all the sauce so I had to add two cans of sauce to it, for the lasagna. The lasagna was AMAZING.
Thank you for this awesome recipe! I LOVE YOUR BLOG
This sounds so amazing Alika! I am so happy this recipe was so great for you and the lasagna sounds amazing! Thank you!!
Made this last night for my fathers 95th birthday dinner. Amazing! I love the fact that we just browned the ribs and the butter and threw everything else in at about 9am. After a day of errands and wine tasting, we just needed to boil some pasta and shred the meat. I substituted about half of the pickled jalapeños for some Calabrian chili sauce and added a touch of sugar at the end to soften the tartness of the tomatoes. Most times tomato sauces aren’t nearly as good the first day. This one is!!!! I can’t wait for the leftovers tonight!!! We used 4lbs of short ribs and have enough for leftovers tonight. Sent some home with my parents and have 2 batches of sauce left in the freezer! This recipe is a keeper!!! I highly recommend.
Wow sounds so amazing! I am so happy you love this Joanne! Thanks!
Hi Tieghan,
I made christened my shiny new Crock Pot with this recipe yesterday and it turned out excellent. I can’t wait to make the mashed potato recipe you just posted this morning; it looks awesome! And a lot less work than traditional boiling. I’m really excited to try it! If it works out well this week I’m definitely going to make it for my folks to help out with Thanksgiving this year. I hope you’re doing well!
I am so happy you enjoyed this Gwen, and I hope you enjoy the mashed potatoes too! Thanks so much!
This looks amazing and those photos are so appetising.
Thanks Tieghan
Thank you Sabrina!
Just made this today — so very yummy, thanks for the recipe. I added all the spice and it had a great kick. This is going in the regular rotation for cold, winter Sundays! I am so looking forward to the leftovers.
SO happy you liked it!! Thanks so much Linda!
Hello, just stumbled upon your amazing recipe!! Dying to try it! Please– could you tell me the name of the red wine you used? Thanks!
I recommend using a wine you like to drink. I use Napa Valley Cabernet. Let me know if you have questions. Thank you!
I made this sauce for the first time this weekend. It was freezing where I live, and I wanted something comforting and hearty and easy. SO GOOD! It was like enjoying a bowl of warm hugs. The sauce filled my 6 qt Crockpot, so I have lots of awesome leftovers to freeze and enjoy later. THANK YOU!
I am so thrilled you love this Andrea! Thank you so so much!!
love your site – am making sunday sauce tomorrow morning – not sure on the cans of tomatoes – you have 2 ounce cans then it state 28 —- i am probably reading it wrong…
thank you in advance
I am SO sorry for the confusion, recipe has been fixed to read correctly. it is 1 (6 ounce) can tomato past and 2 (28 ounce) cans tomatoes. Hope you love this and let me know if you have other questions! 🙂
This turned out really well! The spices were unlike the usual short rib/tomato recipe that I usually make and I really enjoyed mixing it up. There was a lot of fat on top of the sauce, not sure if that was the 6 tbsps of butter or from the short ribs? I just skimmed it off. I left out the pickled jalapeños, sounded a little wild for me. For those of you planning ahead, I put the slow cooker on high and it skewed more towards 6 hours than 4 hours (and I did a little over 4 lbs of short ribs).
Will Definitely make again, it was a big hit 🙂 Thanks Tieghan!
Hi Erin! I am so glad you loved this! Thank you!!
I I’ll definitely give this a go yummy
Great! I hope you like it!
I’ve never cooked short ribs before and we now have a new favorite recipe in our home. It was DELICIOUS!!! We have enjoyed it twice already. It freezes well!
That is so great to hear! Thank you Amanda!
Is there a similar recipe you can suggest that doesn’t require the crockpot?
HI! You can simply just cook this on the stove top over low heat for 2 1/2 to 4 hours. That will work great!! Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s 🙂
Hi Tieghan!
This is one of my favorite recipes of all time. I have been making it for years and my family loves it. I just got an Instant Pot and really want to make it in there so I can enjoy it even more quickly. Any suggestions or tips on how to do this with a pressure cooker? Thanks so much!
Thank you!! Yes, you can make this in the instant pot. I would follow the directions just like the crockpot, but instead set the instant pot to the meat/stew setting and cook for 30-45 minutes, then use the natural or quick release and then finish as directed. hoping this helps! Please let me know if you have other questions. Thanks! 🙂
If I wanted to freeze the leftovers, how long would you recommend it can be frozen for?
I would say up to 3 months. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
As I was making this recipe for my husbands’s birthday dinner, I found out your brother won the gold. Congratulations to all of you and especially Rec. we wil. Will enjoy tonight’s dinner even more!
Awh that is amazing! I hope you love this! Thank you Liz!
Hi Tiegahn, I’ve made this several times as is, and my family loves it. It’s not always easy to find short ribs for a decent price though, and I’m wondering if you’ve ever made this with beef chuck with similar results. Also, do you think I would be able to speed things up in a pressure cooker or do you think the sauce would be too thick?
I Have never made this with beef chuck, but other readers have and have had great success! I think this would work well in the pressure cooker, but i have not tested this so I can’t advise you on cooking times. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
My sauce seems a little runny, should that be the case?
If your sauce is runny, just leave the top off for 30 minutes to an hour before serving. That will thicken the sauce up! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Oh my, I made this with boneless short ribs and followed recipe only adding 1/4 cup or more brown sugar at the beginning
this is guest worthy.
I am so happy to hear that! Thank you Mary!
Tieghan,
Where can I find those plates you used?
Thanks,
D
Hi! The metal plates are from Etsy. Just search vintage pie plates and they have tons. The ceramic plates are from Anthropologie, but they are a few years old and they do not carry them anymore. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan
I ❤your recipe so much! It’s my favorite spaghetti sauce now. I just got an instapot… do you know if i can make this sauce inthe pressure cook mode?
HI! Yes, this will be great in the instant pot. I would try cooking on high pressure for 20 minutes on the meat setting. I think that should be fine, but I have not tested it so I cannot say for sure. Please let me know if you have any other questions. So glad you love this recipe. Thanks so much! x Tieghan
Made this today —super delicious!! Added balsamic vinegar and more salt / Parmesan at the end to suit our taste. Next time, I’ll up the red pepper flakes / jalapeños. Toddler approved, too!
That is so great! Thank you Kathy!
Where do you get your short ribs from? I found the meat to be fatty. Pulling the meat off was difficult to avoid the fat. Any suggestions? The sauce and s amazing though!! Great taste!
Thank you Andie!
I have been wanting to make this dish for a long time! I finally did and I was not disappointed! We loved the taste! Like a party in your mouth!! I would just use chuck roast or boneless short ribs. Bone IN short ribs are actually a very poor cut of meat. I also used a pressure cooker instead of slow cooker.. There was a Nugent puddle of grease floating on top so I used about 20 paper towels to absorb that off.
I am so glad you loved this recipe Andie! Thank you!
Hi! Looks delicious ? short ribs of pork or beef?
Thanks
I use beef short ribs. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Made this yesterday and it was really good! The sauce was a bit too liquid, I’ll leave the juice from the canned tomatoes out next time. I used pork loin (beef ribs are difficult to find here) and it worked out well.
Froze half of it for a quick-night dinner. Thanks for this tasty recipe!
Thank you so much Anaïs! I am so glad you liked this recipe and hope you continue to love other recipes of mine!
Oh my goodness, Tieghan – I made your Sunday sauce yesterday and we had it today. It was ABSOLUTELY DELICIOUS!! I didn’t even get time to photograph it, it was just sooooooooo good. Thanks for the inspiration!!
Thank you Penny!
Hi!
I wanted to comment one on how gorgeous and appetizing your photos are! I am vegetarian and your meals look so intriguing regardless of the contents! Also, about the coffee maybe you can try dandelion greens! There are tons of videos explaining how they supply bounds of energy to a drained sleepy body. Nettles infusion is also a great way to get energy instead of coffee. Coffee is ultimately depleting, a strain on your adrenals and highly addictive.
Thank you so much, Stacey! I am so glad you love my blog and recipes!
If I don’t have a crockpot, what temp would you recommend slow cooking in the oven? ❤️
HI! I would slow cook on the stove-top over low heat. That will be just great!! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
It’s called adderall
Could I add browned ground beef into the sauce at the end?
My husband eats lots of meat and wants to be able to see it … if you know what I mean
HI! I am not sure the meat is really needed, but yes you can add additional ground beef. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This is a go to recipe for me, thank you so much! I have since tried it a few different ways, adding other veggies, I love to mash up the carrot, it’s too delish not to eat, using steak I have the freeze, if i don’t have short ribs on and on. Thanks you again!
Thank you so much Cindy! xTieghan
I’m looking forward to trying this! Could I substitute a beef broth for the red wine?
Hey Whitney! Beef broth will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This looks delicious. I realized this recipe was from 2014, before the Instapot boom What would be the cooking time if I did this in the Instapot?
Hi Claudia, I actually do not like cooking short ribs in the instant pot and don’t recommend this recipe for the instant pot. BUT if you really want to give it a try, I would cook om high pressure for 45 minutes. I have not tested this however I am sorry I couldn’t be of much help!! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Are beef or pork spare ribs better here? Beef I’m guessing?
I use beef short ribs. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Could you puree the tomatoes instead of hand-crushing? Looking forward to making this this weekend — thanks!
Her Erin! Yes, that is great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???
I have been cooking this dish since 2015, and it is a family favorite! You knocked it out of the park, and now I’ve discovered your cookbooks on Amazon. I want them both, just based on how good these short ribs are! Cheers!
Thank you so much Joni! xTieghan
Tieghan. I cannot begin to tell you how delicious this recipe is. I saw it on the site (and the first cookbook, I think) a while back but was too intimidated by the ingredients list. But this past Sunday was chilly and rainy and I decided I needed a crockpot dinner. I took another look at this recipe and realized I had most everything in the pantry already so decided to give it a try. Boy am I glad I did. It was 100% the perfect dinner and I couldn’t wait to come home Monday night and have another bowl. My husband was blown away as well and was raving all night and again the next night. I can’t wait to make it again for Sunday Dinner with the family! Thank you so much and can’t wait for Super Simple!
Wow that is so amazing! I am so glad you loved this recipe and it turned out perfectly! Thank you Alice! xTieghan
This recipe is absolutely delicious!! Thanks for sharing, Tieghan
Thank you Penny! xTieghan
Going to make this in a dutch oven..any tips? And possibly a substitute for short ribs? Sometimes my grocery store doesn’t have them! Been dying to try a Sunday sauce with some shredded meat in it!
HI! Just simmer the sauce low and slow on the stop-top over medium low heat. That will work perfectly! If the store does not have short ribs, use a chuck roast. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
Hi there! Is this something that can be prepared ahead of time and frozen?
Hi Victoria! You can prepare the sauce fully, cool it, then freeze for up to 4 months. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
~ It’s in the crockpot ~ Fingers crossed ~ fresh rigatoni pasta …
~ Looking forward to dinner
Amazing! I hope you love this Jane! xTieghan
Making this tomorrow! Love the idea of picketed jalapeños but want to serve this to my kids (2 and 4), will it make it too spicy for them? Thanks!
Hey Elizabeth,
Since they are pickled they shouldn’t be too spicy but you can always leave those out:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi.. have you ever made this recipe in a pressure cooker (after searing the ribs on the stovetop)? I like to cook baby back ribs in my pressure cooker and thought this recipe might work in one as well (certainly amending cooking time). Advice appreciated!
Hey Anne,
I haven’t tested this but I think it would work well! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Should I make any adjustments for the recipe if using an instant pot?
Hey Tess,
No adjustments needed:) Let me know if you have other questions. Hope you love the recipe. Thank you! xTieghan
6 tablespoons of butter. No wonder there is an obesity epidemic in the USA
Could I make this in a dutch oven in the oven? If so, what temperature should the oven be, and how long would I have the ribs and sauce in the oven?
Hey Beverly,
I would do 325 for at least 3 hours. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This looks amazing! Iv made so many of your recipes in the last few months each one has been a hit I always try to tag you on Instagram when I do. With this recipe what kind of red wine works best not a red wine drinker also what other cuts could be used instead of ribs?
Hey Rhian,
Thanks for trying so many recipes! I would do a Cabernet Sauvignon. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I would love to make this recipe, but I’m having a hard time finding short ribs. Can you recommend another cut of beef? I was thinking possibly a blade roast cut into chunks? Many thanks.
Hey Barbie,
You could use chuck roast in place of the short ribs. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi, just a follow up to my post about using a blade or chuck roast…I did end up using the roast, I cut it into 6 pieces,browned those and proceeded with the recipe. I sent my hubby to the store for sundried tomatoes, but he brought back sundried tomato pesto! So I used a couple TBL of that, it was amazing! It took the full 8 hours, and it was awesome. I did not add the jalapeno peppers, but added more chili flakes. I got a thick wonderful sauce, don’t skip the browned butter, it adds a complex layer to the recipe…that was pure genius!
Hi Barbie! I am so happy this recipe turned out so amazing for you!! Thank you so much for trying it! xTieghan
This looks so good will be making it today. Would you say the sauce would freeze well?
Hey Nicole,
Yes totally fine to freeze this sauce! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi! Is there a good substitute for the butter? I don’t mix red meat and dairy.
My fiance doesn’t like wine or recipes that are.mafe with wine and he says that he can taste it when he eats a recipe that has been cooked with it and won’t touch the dish again! I know…he’s crazy!! Is there something is can replace the wine with or can I just omit it and the recipe still turn out just as delicious?
Hey Elizabeth,
You can use beef broth in place of the wine. I hope you love the recipe. Please let me know if you have any other questions and Happy Holidays! xTieghan
I like some heavy cream and light brown sugar in my coffee. Not drinking it black. That is not a way to enjoy your first cup!
A good coffee helps also. We just started ordering from Black Rifle..company is run and owned by Veterans.
Thank you so much Leesa! xTieghan
So delicious!! My husband requested this for his birthday dinner which did not disappoint. I made this in our instant pot for a cook time of an hour with the natural release. Instead of short ribs I made this with 2 1/2 lbs of oxtail instead. The meat fell off the bones after cooking and was cooked perfectly.
I scraped off the oil from the top after cooking & only added in 1/4 of the water from the noodles.
I do like a good spice and used the 8 jalapeno slices plus 1 1/2tsp of red pepper flakes as well as added an additional 2tsp of Italian seasonings. For the wine we just used our every day drinking wine. We served this over an egg pasta and everyone went back for 2nds. Perfect meal if you want to enjoy a hearty Italian pasta at home.
Hey Amy,
Thanks so much for giving the recipe a try, I am so glad you enjoyed it! Happy Holidays! xTieghan
Can I use brisket instead of Short ribs? Thx
Hey Lorna,
Sure, I think that would work well here. I hope you enjoy the recipe!! xTieghan
Made this today and it was amazing!!! Any suggestions as what to use other than short ribs? Ours were so fatty.
Hey Ann,
Thanks a lot for giving the recipe a go, I am so delighted that it was enjoyed! Have a great week:) xTieghan
We had this for dinner last night. It was fabulous! My husband isn’t a fan of short ribs (BBQ), but he went back for seconds and took the leftovers for lunch this morning. Thanks for giving me something new to try with short ribs!
Hey Lisa,
I am delighted that this recipe was enjoyed, thanks so much for making it! xTieghan