Short Rib Ragu with Sweet Potato Noodles
Try this Short Rib Ragu with Sweet Potato Noodles recipe, or contribute your own.
Try this Short Rib Ragu with Sweet Potato 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
- 3 sweet potatoes
- Carbohydrate 22.2374898258938 g
- Cholesterol 0 mg
- Fat 2.70713215290205 g
- Fiber 4.22944833072093 g
- Protein 3.58865281315663 g
- Saturated Fat 0.462831819512981 g
- Serving Size 1 1 Serving (516g)
- Sodium 307.898402995964 mg
- Sugar 18.0080414951728 g
- Trans Fat 0.174980777778988 g
- Calories 136 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, diced tomatoes, 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.
- 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 while you cook the sweet potato noodles.
- Peel and spiralize the sweet potatoes. Heat the oil in a large skillet over medium heat.
- Once the oil is shimmering, add the sweet potato noodles, season with salt and pepper, and cook for 7-10 minutes or until cooked through and just al dente.
- Divide the sweet potato noodles 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 sweet potato noodles and garnish with parsley. Top with cheese, if desired.
Short Rib Ragu with Sweet Potato Noodles: A Weeknight Escape
Life as a working mom is a whirlwind. Between juggling deadlines, school runs, and ensuring everyone is fed, finding time for anything beyond the basic necessities feels like a distant dream. But even in the midst of chaos, I refuse to compromise on delicious, wholesome food. This Short Rib Ragu with Sweet Potato Noodles recipe is my secret weapon. It's a culinary hug in a bowl, offering comfort and sophistication without demanding hours in the kitchen. It's a perfect example of how you can make something gourmet without breaking the bank or spending ages slaving away over a hot stove. It’s become a family favorite; my kids devour it and it’s even impressive enough for unexpected guests. I’ve tweaked this recipe so many times to perfect that balance of ease and indulgence, and now I’m excited to share it with you.
The beauty of this dish lies in its simplicity. The slow-cooked short ribs melt in your mouth, their rich flavor infused with aromatic herbs and a hint of red wine. The sweet potato noodles offer a delightful counterpoint, their subtle sweetness and satisfying texture creating a harmonious blend of tastes and textures. Believe it or not, the entire preparation takes less time than ordering takeout. I often prep the short ribs in the morning or even the night before, so the cooking time in the evening shrinks down to a matter of minutes. I promise you, your family will thank you for this one.
The magic of slow cooking: The secret to unbelievably tender short ribs is, of course, the slow cooking. It allows the meat to break down beautifully, resulting in a luxuriously tender and flavorful ragu. I prefer using a Dutch oven, but any heavy-bottomed pot will work just fine. Don't be afraid to experiment with the herbs and spices; a little dash of chili flakes could add a nice kick if you prefer something spicier. The sweet potato noodles are also unbelievably versatile. You can use any other kind of noodle you have handy if you don't want to buy sweet potatoes.
A recipe for busy lives: This isn't just a recipe; it’s a time-saver, a stress-reducer, and a celebration of simple pleasures. It's a testament to the fact that delicious food doesn't have to be complicated. It's adaptable, too. You can easily double or triple this recipe to feed a crowd. And the leftovers? They're even better the next day! It's a meal that feeds the body and soul, offering a much-needed moment of calm in the midst of our hectic lives. So, the next time you’re short on time but craving something truly special, give this recipe a try. It's the perfect antidote to a busy weeknight. You’ll be surprised at how satisfying and delicious a simple, home-cooked meal can be.
Beyond the recipe: This dish is more than just a meal; it’s a reminder to slow down, savor the moment, and appreciate the simple things. The aroma of the simmering ragu is enough to fill your kitchen with warmth and comfort. The process of preparing it, from chopping the vegetables to shredding the meat, can be a meditative experience. And sharing it with loved ones – that's the most rewarding part of all. So, go ahead and create some memories around this delicious dish. It’s a recipe for both culinary success and family connection. It is a perfect example of how even amidst the pressures of modern living, a delicious and nutritious meal can be a balm to the soul, a moment of connection, and a delightful end to a long day. And yes, it is as delicious as it looks in the pictures!
Tips for success:
- Use good quality short ribs for the best flavor.
- Don't be afraid to adjust the seasoning to your taste.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Feel free to add other vegetables to the ragu, such as mushrooms or zucchini.
- If you're short on time, you can use pre-shredded sweet potatoes instead of spiralizing your own.
