Spicy Short Rib Peanut Ramen
Serves 6
25 mins prep
240 mins cook
265 mins total
One pot spicy ramen...because there’s nothing better than a steaming bowl of ramen on a cold winter’s night!
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crockpot
1. In the bowl of the crockpot, season the short ribs with pepper. Pour over the broth, coconut milk, and tamari. Add the chili paste, peanut butter, shallots, garlic, ginger, bay leaves, and cinnamon stick. Cover and cook on low for 6-8 hours or on high for 4-6 hours.
2. Preheat the broiler to high. Remove the short ribs from the crockpot and place onto a baking sheet. Break into a few chunks and discard any bones. Broil until caramelized on top, about 3-5 minutes, but watch closely.
3. Meanwhile, crank the heat on the slow cooker to high. Stir in the spinach and noodles and let cook, uncovered, for about 5 minutes. Stir in the short ribs.
4. Ladle the broth, short ribs, spinach, and noodles into bowls. Top as desired with kimchi, cilantro, green onions, chili oil, and sesame seeds. Serve immediately.
Instant Pot
1. In the bowl of the instant pot, season the short ribs with pepper. Pour over the broth, coconut milk, and tamari. Add the chili paste, peanut butter, shallots, garlic, ginger, bay leaves, and cinnamon stick. Seal the lid and cook on high pressure for 60-70 minutes. Quick release the steam.
2. Preheat the broiler to high. Remove the short ribs from the instant pot and place onto a baking sheet. Break into a few chunks and discard any bones. Broil until caramelized on top, about 3-5 minutes, but watch closely.
3. Switch the instant pot to sautè. Add the spinach and noodles and let cook, uncovered, for about 3-5 minutes. Stir in the short ribs.
4. Ladle the broth, short ribs, spinach, and noodles into bowls. Top as desired with kimchi, cilantro, green onions, chili oil, and sesame seeds. Serve immediately.
Stove
1. In a large soup pot set over medium heat, season the short ribs with pepper. Pour over the broth, coconut milk, and tamari. Add the chili paste, peanut butter, shallots, garlic, ginger, bay leaves, and cinnamon stick. Cover and cook over low heat for 3-5 hours or up to all day, adding water if needed to keep the short ribs covered.
2. Preheat the broiler to high. Remove the short ribs from the pot and place onto a baking sheet. Break into a few chunks and discard any bones. Broil until caramelized on top, about 3-5 minutes, but watch closely.
3. To the soup, add the spinach and noodles and let cook, uncovered, for about 5 minutes. Stir in the short ribs.
4. Ladle the broth, short ribs, spinach, and noodles into bowls. Top as desired with kimchi, cilantro, green onions, chili oil, and sesame seeds. Serve immediately.
