Short Rib Ragu with Sweet Potato Noodles

meat & poultry
Short Rib Ragu with Sweet Potato Noodles

Short Rib Ragu with Sweet Potato Noodles

Sometimes you have more than 30 minutes to throw together dinner. Sometimes, you have a date coming over and want to impress. Sometimes, you just want to enjoy the cooking process and make something beautiful.

Today, I’m sharing the perfect recipe for those “sometimes.”

I rarely eat beef, like almost never. When I do, it’s a bite of something Lu’s having. Or, it’s a super-super special occasion or we’re at a place that’s well known for something – like boneless spare ribs at Echo in Palm Beach, those I always treat myself to.

Thus, if I do cook beef, it’s going to be something really delicious, like this slow-cooked short rib ragu. It cooks for 3 hours and is juicy and flavorful. It’s definitely a date night meal or a “congrats on the promotion girl, let’s celebrate!” kind of dish.

Short Rib Ragu with Sweet Potato Noodles

It looks beautiful on the plate, and although the short rib isn’t the most nutritionally beneficial meat cut, it makes an excellent ragu, which I’ve made today, put atop sweet potato noodles.

I also had a zucchini in the refrigerator that was going to go bad and I had no planned recipes for it, so, of course, I spiralized it and tried it with the ragu – for an even lighter version of this pasta dish.

Short Rib Ragu with Sweet Potato Noodles

I lightened up this ragu by omitting the other meats that are usually cooked into a short rib ragu – like pancetta or prosciutto. In my opinion, the short ribs are fatty enough, so there’s no need for the other meat!

Personally, I prefer this ragu with sweet potato noodles – they are heartier, full of more flavor, and just really carry the ragu. Plus, a robust sauce like this warrants a thicker, starchier noodle.


Hope everyone has something to celebrate or rejoice in this week so they can make this dish – and if you can’t think of anything, think of this: life is something to celebrate. No matter how hard it gets, be happy that you’re alive and healthy.

Watch our video to learn how to spiralize a sweet potato using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

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Nutritional Information & Recipe

Weight Watchers SmartPoints*: 15 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

Short Rib Ragu with Sweet Potato Noodles

Prep Time15 mins
Cook Time3 hrs 15 mins
Total Time3 hrs 30 mins
Servings: 6


  • 2.5 pounds bone-in beef short ribs
  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion diced
  • 2 carrots peeled and diced
  • 2 garlic cloves minced
  • 1 tablespoon tomato paste
  • 1/2 teaspoon salt
  • pepper
  • 1/2 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 2 bay leaves
  • 1/2 cup dry red wine
  • 28 oz can diced tomatoes no salt added
  • 4 cups beef broth low sodium + more as needed
  • 3 sweet potatoes
  • freshly chopped parsley for garnish
  • grated parmesan cheese to garnish (optional)


  • Prepare the meat by trimming the short ribs of any excess fat and then patting dry with paper towels.
  • In a large Dutch 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 season with pepper then add parsley, rosemary, thyme, oregano, bay leaves, wine, diced tomatoes and broth or enough to just cover the meat. Stir the liquid and then cover the pot partially with a lid, reduce the heat to low and let cook for 1.5 hours, uncover, and then 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 with Blade C. Heat the oil in a large skillet over medium heat. Once 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 Butternut Squash Noodles

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Hillary says:
I think this recipe got a little messed up? Sweet potatoes vs. butternut in title/recipe?
Ali Maffucci says:
The recipe has been edited, thanks!
Tony Farentino says:
any recipes for roast pork?
Nancy says:
Where do the canned diced tomatoes come in?
Anonymous says:
I'd at the tomatoes at Step 3
Anonymous says:
Beth p says:
The recipe is still wrong. Shows both sweet potato and butternut squash
Ali Maffucci says:
It's sweet potatoes, but you could definitely use butternut squash noodles too!
Caroline says:
I think the confusion is because the picture you can pin to pinterest still says butternut squash noodles, although the recipe and instructions have sweet potatoes!
Anonymous says:
Butternut squash or sweet potatoes??
Ali Maffucci says:
You can use whatever you'd like, but these photos and the recipe directions are with sweet potatoes!
Edith Bryan says:
When do the canned tomatoes go in??
Daisy says:
Wow, what a great recipe! Thanks.
Lori Robbins says:
Hi there......Thanks for including the Weight watchers points in your recipes. Do you calculate for the entire recipe or per serving??
Roxanne says:
Fantastic recipe! It turned out fabulous and everyone loved it. Thank you!
Renee Davis says:
This is not a dish I would traditionally cook in summer, but short ribs were on sale and I had all the other ingredients in the fridge or pantry. My husband actually cooked the ragu and I spiralized a mixture of white and orange sweet potatoes with Blade D. The dish looked fabulous and tasted even better. If you have family members who are hesitant about eating Inspiralizer meals, I suggest giving this one a try!

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I’ve got these BUFFALO TOFU WRAPS on the menu for next week - there’s a secret ingredient to make the tofu crisp up in the air fryer (you’ll see in the video!) 🥑🥬🥕⁣

and since we all appreciate a good lu review, he thought these were buffalo chicken wraps when I first served them to him! 😜 ⁣

grab the recipe on the blog! 🙌🏼⁣

#buffalosauce #tofurecipes #vegetarianmeals #easylunch #easylunchideas

ramen is the perfect meal for this season of life. it’s cozy, comforting, filling, and satisfying. 🙏🏼 needless to say, I’ve been eating tons of ramen bowls lately, and I’m extra excited to share this one with you, a take on Japanese miso ramen: Miso Noodles with Smoky Tempeh (using @lightlifefoods Original Tempeh) and Kale. 🥬 🍜 #LightlifePartner⁣

this is kind of like two recipes in one, because this smoky tempeh is good on everything – in sandwiches, on salads, in grain bowls - it’s my go-to flavor when I’m making tempeh (especially for those who aren’t as far along on the tempeh train as I am.) the other recipe is the simplest miso ramen with kale, which you’ll be making over and over again. 👏🏼 also, you can simply sub in @lightlifefoods’ Smoky Tempeh product here, to save time!⁣

you can find @lightlifefoods Original Tempeh at @acmemarkets or @wholefoodsmarket, but use their Store Locator on their site to find out where it’s sold near you. 🛒⁣

recipe below 👇🏼👇🏼⁣

Miso Ramen with Smoky Tempeh and Kale⁣
Serves: 4⁣

2 tablespoons extra virgin olive oil⁣
8-ounce package @lightlifefoods Original Tempeh, cubed⁣
¼ cup soy sauce, low sodium⁣
2 tablespoons maple syrup⁣
¼ teaspoon smoked paprika⁣
1 teaspoon liquid smoke⁣
1/2 teaspoon garlic powder⁣
2 garlic cloves, minced⁣
1-inch knob ginger, minced⁣
4 cups vegetable broth⁣
1 tablespoon miso paste⁣
1 tablespoon low-sodium soy sauce⁣
4 cups finely chopped kale⁣
12 ounces ramen noodles⁣

Heat half the oil in a large skillet over medium heat. Add the tempeh slices and cook for 5 minutes until browned, stirring frequently.⁣

While tempeh cooks, stir together ¼ cup of water, soy sauce, maple syrup, smoked paprika, liquid smoke, and garlic powder. Pour that over the cooked tempeh and stir to coat. Let cook another 5 minutes or until moisture is evaporated and tempeh is browned. Set aside on a parchment lined plate.⁣

Heat the remaining oil in a large pot over medium-high heat. Once oil is shimmering, add the garlic and ginger and cook for 1 minute or until fragrant. Add the broth and 2 cups of water and bring to a boil over high heat.