Beef short ribs and spicy Italian sausage are slow cooked to perfection in this Slow Cooker Short Rib Sunday Gravy.
Prep Time: 25 minutes Cook Time: 8 hours Total Time: 8 hours 25 minutes Total Servings: 8
1 tbsp vegetable oil
1/2 sweet onion finely chopped
4 cloves garlic, minced
8 oz spicy Italian sausage
4 English cut beef short ribs
1/2 cup red wine
2 tbsp tomato paste
2 28 oz cans crushed tomatoes
1 tbsp sugar
2 tsp salt
1 tsp oregano
1 tsp basil
Turn an 8-quart slow cooker to LOW heat.
In a large pot over medium heat on the stove, add the oil. When the oil is hot, add the onion and garlic and cook just until the garlic is fragrant, about one minute.
Add the sausage and break up the meat very fine with a spoon or spatula as it is cooking. Once the sausage is cooked through, add it to the slow cooker.
To the same pot, add the short ribs and brown them for a few minutes on both sides. Add the short ribs to the slow cooker.
In the same pot, add the red wine and tomato paste. Whisk to combine. Scraping up all the browned bits on the bottom of the pot as you whisk. Allow the wine mixture to simmer for a couple of minutes, to cook off the alcohol.
Stir in the crushed tomatoes, sugar, salt, oregano and basil. Transfer the wine and tomato mixture to the slow cooker.
Cover the slow cooker and cook on LOW heat for 8 hours.
Gently remove the short ribs. Discard the bones. Shred the meat and stir it back into the sauce. You can continue to cook the Sunday gravy on LOW heat for a few more hours until ready to serve.
Serve the gravy over your favorite pasta.
Jill is a self-taught home cook and baker who after years of catering, entertaining and having friends and family constantly ask for her recipes decided to start a blog. She shares mostly simple and always delicious family-friendly recipes at her website Foodtastic Mom. Jill resides with her husband and two children in Cincinnati, Ohio. She is a swim mom who enjoys reading, traveling, football and family movie nights.