Short Rib Ragu with Butternut Squash Noodles
Try this Short Rib Ragu with Butternut Squash Noodles recipe, or contribute your own.
Try this Short Rib Ragu with Butternut Squash Noodles recipe, or contribute your own.
- 1/2 teaspoon salt
- 2 bay leaves
- pepper
- 2 garlic cloves minced
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon dried oregano
- 1 tablespoon tomato paste
- 1 medium yellow onion diced
- 1 teaspoon dried thyme
- 1/2 cup dry red wine
- 1/2 teaspoon dried rosemary
- freshly chopped parsley for garnish
- 2 carrots, peeled and diced
- grated parmesan cheese to garnish (optional)
- 2.5 pounds bone-in beef short ribs
- 28 oz can diced tomatoes no salt added
- 4 cups beef broth low sodium + more as needed
- 2 medium to large butternut squashes (with a long neck)
- Carbohydrate 9.15948982589376 g
- Cholesterol 0 mg
- Fat 2.67463215290205 g
- Fiber 2.27944833072093 g
- Protein 2.56815281315663 g
- Saturated Fat 0.451131819512981 g
- Serving Size 1 1 Serving (451g)
- Sodium 272.148402995964 mg
- Sugar 6.88004149517283 g
- Trans Fat 0.163930777778988 g
- Calories 80 calories
Step-by-step
- Prepare the meat by trimming the short ribs of any excess fat and then patting dry with paper towels.
- In a large Dutch oven over medium-high heat, heat the olive oil. Add the short ribs to the pot and brown on all sides, 10-15 minutes.
- When browned, transfer the beef and any pan juices to a large platter or pan.
- Add the onion, carrot, and garlic. Cook until the vegetables are softened, about 10 minutes.
- Add the tomato paste and stir to coat the vegetables well.
- Add the short ribs back in and season with salt and pepper, then add parsley, rosemary, thyme, oregano, bay leaves, wine, and broth or enough to just cover the meat.
- Stir the liquid, then cover the pot partially with a lid, reduce the heat to low, and let cook for 1.5 hours. Uncover and cook another 1.5 hours, with the lid off, until fall-off-the-bone tender.
- Thirty minutes before the short ribs are done, preheat the oven to 400 degrees and line a baking sheet with parchment paper.
- Peel and spiralize the butternut squash and lay it out on the baking sheet.
- Spritz with cooking spray and season with salt and pepper.
- Bake in the oven for 10-12 minutes or until cooked to your preference.
- Once the short ribs are done cooking, transfer the meat to a cutting board. Using two forks, shred the meat into bite-size pieces.
- Return the meat to the pot, discarding the bones.
- Turn the heat down to the lowest setting, cover, and keep warm until the butternut squash is ready.
- Once the squash is cooked and the short ribs are done, divide the squash into plates.
- Uncover the pot with the short rib sauce and, using a large spoon, skim the fat off the surface, if necessary.
- Taste and adjust with more salt and pepper, if needed.
- Spoon the sauce over the plates of butternut squash and garnish with parsley.
- Top with cheese, if desired.
Short Rib Ragu with Butternut Squash Noodles: A Weeknight Winner
As a busy professional woman, time is my most precious commodity. I need recipes that are both delicious and efficient, allowing me to enjoy a gourmet meal without sacrificing hours in the kitchen. This Short Rib Ragu with Butternut Squash Noodles fits the bill perfectly. It’s a dish that boasts rich, complex flavors and a satisfying texture, yet it’s surprisingly manageable to make even on a hectic weeknight. The slow-cooked short ribs practically melt in your mouth, their tender texture a perfect counterpoint to the slightly sweet and subtly nutty butternut squash noodles. The entire process, from prep to plate, takes about 2.5 hours, but most of that time is hands-off, allowing me to focus on other tasks while the magic happens in the pot.
What I love most about this recipe is its versatility. The ragu can be prepared ahead of time and reheated, making it ideal for meal prepping. I often double the recipe, enjoying one delicious dinner and having leftovers for lunch the next day. The butternut squash noodles are a healthy and delicious alternative to traditional pasta, adding a touch of elegance and a beautiful autumnal color to the dish. They're surprisingly easy to make using a spiralizer, which is a small investment with a big payoff in terms of healthy and fun cooking. I also appreciate the opportunity to customize this dish to my liking. Sometimes I add a splash of balsamic vinegar to the ragu for a touch of acidity, while other times I experiment with different cheeses for topping, from sharp cheddar to creamy Gruyere.
Beyond the Recipe: This dish isn't just a meal; it's a statement. It shows that even amidst a whirlwind of deadlines and appointments, I can still prioritize nourishing myself with wholesome, delicious food. It's a reminder that self-care isn't selfish; it's essential. Taking the time to prepare this meal, even if it's mostly hands-off, is a small act of self-love that makes a big difference in my overall well-being. It’s about finding balance, proving that it's possible to conquer the boardroom and the kitchen with equal grace and efficiency.
Ingredient Spotlight: The star of the show is undoubtedly the short ribs. Look for well-marbled short ribs for the most tender and flavorful results. The butternut squash, too, deserves a mention. I prefer using a spiralizer for this, but you can simply dice it if you prefer. The herbs and spices – rosemary, thyme, oregano – add depth and complexity to the ragu. Don't be shy with the seasoning! Finally, the parmesan cheese (optional, but highly recommended!) adds a salty, umami element that complements the richness of the short ribs beautifully. The low sodium broth and tomatoes are important for allowing you to adjust your salt levels appropriately and give you more control over the saltiness of the final dish.
Serving Suggestions: This dish is a complete meal in itself, but you can always add sides. A simple green salad, perhaps with a light vinaigrette, would cut through the richness of the ragu. A crusty bread is also a welcome addition, perfect for sopping up the delicious sauce. The earthy, nutty flavors of the butternut squash pair wonderfully with roasted root vegetables, or a side of simple sautéed greens. Ultimately, you can add your favorite vegetable side dish to enhance the culinary experience.
Beyond the Kitchen: The preparation of this dish also has a calming aspect to it for me. The slow simmering, the rich aromas filling the kitchen, all contribute to a sense of peace and tranquility. It's a chance to unplug from the constant demands of my day and connect with a more mindful approach to cooking and eating. Cooking this dish often reminds me to slow down, even if only for a couple of hours, and appreciate the simple pleasures in life. And isn't that what life is all about, especially when you have limited time available to you?
