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Recipe Thursday-Hatfield Slow Cooker Sunday Sauce

Posted on December 17th, 2015 | Posted in Main Course, Recipes

Half Baked Crockpot-Sunday-Sauce.-1

Photo from HalfBakedHarvest.com

This recipe was a perfect Sunday meal. I prepped the slow cooker Sunday morning and dinner was ready at 6 that night! The sauce was heavy on the meat because I added a rack of Hatfield’s baby back ribs as well as the short ribs. The red sauce had nice heat too from the whole pickled jalapenos. Hopefully you can enjoy this dish soon on a cold winter night!

Yield 6 Servings
Time 8 Hours
Ingredients
2 tablespoons olive oil (992055, 4/3LTR)
2 pounds bone in short ribs (221088, 70#)
1 rack Hatfield 2# baby back ribs (HTF1270, 35#)
Kosher salt (CQS030, 12/3#, Diamond Crystal) and freshly ground black pepper (CQP071, QT)
6 tablespoons butter (880025, 36/1#)
1/2 cup red wine
56 ounces whole, peeled, tomatoes, crushed with your hands (993306, 6/102oz, Old California)
3/4 cup sun-dried tomatoes (02086, 5#)
6 ounces tomato paste (990318, #10, Redpak)
1 sweet onion, finely chopped (0692, 40#)
4 cloves garlic, crushed (03016, 5#)
1 carrot, cut into large pieces (00179, 2/5#)
6-8 pickled jalapeños (optional, but it gives it just a a little kick) (990174, Del Sol)
2 teaspoons dried basil (CQB007, 2#, Assagio Classico)
2 teaspoons dried parsley (CQP014, GAL)
1 teaspoon oregano (CQO074, 5#, Assagio Classico)
1/2 teaspoon dried thyme (CQT041, QT)
1/2 teaspoon crushed red pepper (more or less to you taste) (CQP100, 4#, Assagio Classico)
1/2 teaspoon Kosher salt (CQS030, 12/3#, Diamond Crystal) and freshly ground black pepper (CQP071, QT)
2-4 tablespoon fresh parmesan cheese + the parmesan rind (optional) (775625, 10#, Stella)
fresh basil, sliced, for serving (04973, 4OZ)
1 pound linguine, for serving (991529, 2/10#, Napoli)

Method
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 and pepper. Sear the ribs on all sides for about 1 minute per side. Remove the ribs and place them in the crockpot bowl.

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.

Add to the crockpot, 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 and rind and try to get all the meat pieces out of the crockpot. Shred the short ribs and baby back ribs with your hands or two forks.

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 in 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.

Bring a large pot of salted water to a boil. Boil the pasta until al dente. Drain the pasta well.

Serve the warm sauce over a hot bed of pasta.

Recipe from HalfBakedHarvest.com

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