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Crockpot Short Rib Sauce with Butternut Squash Noodles

Course Main
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings 2 -4, with a ton of leftover sauce
Author Molly (Spices in My DNA)

Ingredients

  • 3 pounds short ribs
  • 2 tablespoons olive oil, divided
  • 4 cloves garlic, minced
  • 1/2 of a large yellow onion, chopped
  • 28 ounce can crushed tomatoes
  • 15 ounce can tomato sauce
  • 15 ounce can diced tomatoes
  • 3 tablespoons tomato paste
  • 3/4 cup red wine
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • pinch of red pepper flakes
  • 1 large butternut squash, spiralized
  • salt and pepper
  • freshly grated parm for serving
  • fresh basil for serving

Instructions

  1. Heat one tablespoon of olive oil in a skillet over medium/high heat. Liberally season the short ribs with salt and pepper and sear on all sides until golden brown, about 4 minutes per side.
  2. Add short ribs, garlic, onion, crushed tomatoes, tomato sauce, diced tomatoes, tomato paste, red wine, oregano, thyme, basil, bay leaf, and red pepper flakes to crock pot. Cook for 5-6 hours on high or 8-10 on low.
  3. Once sauce is finished, remove short ribs, discard bones, and shred the beef. Add the shredded beef back into crockpot and cook for another 30 minutes to an hour.
  4. When ready to serve, preheat the oven to 400℉. Line a large rimmed baking sheet with parchment and add butternut squash noodles. Drizzle with remaining tablespoon of olive oil and season with salt and pepper. Toss to coat.
  5. Roast for 10 minutes until just "al dente". Serve with the sauce, fresh parm, and basil.