Something completely unexpected is happening.
I’ve been craving tomato sauce.
This is a big deal for me.
If you’ve followed along for a while, you know I’m not usually a tomato-sauce person. I prefer very little sauce on my pizza and I rarely reach for pasta with a red sauce. It’s just not my thing.
But lately something’s changed. I actually find myself wanting tomato sauce for dinner — often.
Look at that comforting plate up there. It’s like a big, warm hug. I’m really into it.
Granted, I also just made cookies and am very into those too, so take my enthusiasm with a grain of salt.
I remember telling my grandma at eight or nine that I wished I liked pasta, and she told me, “our tastes change.” Hearing that at nine stuck with me — I hoped I’d grow to like more vegetables, especially greens, and to finally enjoy pasta and sauce.
Well, it’s happening. Whoa.
These short ribs were the first to convert me.
Usually, when I make sauce — or pour it from a can — I reach for marinara. Simple, quick, no fuss. But I’ve been obsessed with short ribs lately and I knew they had to go into a red sauce. It felt inevitable.
Confession: I love short ribs in many forms, but conventional braised ribs aren’t my favorite. I prefer experimenting and throwing together bold flavors.
Now it’s cold outside and all I want is something easy (hello slow cooker), comforting (hello pasta) and covered in grated cheese.
Same.
Even better if we could twirl it onto our forks together.
Slow Cooker Short Rib Sauce with Bucatini
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Ingredients
- 2 tablespoons canola oil
- 8 beef short ribs
- 3 tablespoons flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 12 ounces cremini mushrooms, chopped
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 (28-ounce) can diced tomatoes
- 1 (28-ounce) can tomato sauce
- 3 tablespoons tomato paste
- 1 cup beef stock
- 1 cup red wine
- 1/2 teaspoon dried oregano
- a few sprigs of fresh thyme
- 3 tablespoons brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1/3 cup freshly grated Parmigiano-Reggiano, plus more for topping
- 1 pound bucatini pasta, cooked
Instructions
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Heat a large stock pot over medium-high and add the canola oil. Season the short ribs with salt and pepper, then lightly coat with flour. Sear the short ribs in the pot (in batches if needed) until golden on all sides, about 1 minute per side. Transfer the seared ribs to the slow cooker.
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Add mushrooms, onion, garlic, diced tomatoes, tomato sauce, tomato paste, beef stock and red wine to the slow cooker with the ribs. Stir in the oregano and thyme, mix as well as you can, then cook on low for 8 hours.
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After 8 hours, remove the ribs with tongs (keep the sauce covered) and let them cool slightly until you can handle them. Remove the beef from the bones and return it to the slow cooker. Stir in the brown sugar, salt, pepper, red pepper flakes and Parmigiano-Reggiano. Cook for another hour on low. Remove the thyme sprigs.
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Taste and adjust seasoning before serving — you may want more salt and pepper. Serve the sauce over bucatini and finish with extra cheese.
Notes
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I appreciate you so much!
Those noodle pillows, though.