One Pot Spicy Short Rib Peanut Ramen
Enjoy this on nights when you’re craving your favorite bowl of carry-out ramen but want something simple and homemade. This ramen is flavored with warm spices, peanut butter, and chili paste. It’s creamy, spicy, and filled with plenty of ramen noodles. Each bowl is topped with kimchi, fresh herbs, nori, and lots of toasted sesame seeds. And best of all, it’s all cooked in one pot – either the crockpot, instant pot, or on the stove.
Equipment
- Slow Cooker (Great model with lid locks and meat temp probe)
- Instant Pot (also has a slow cooker mode)
- Soup Pot / Dutch Oven Enamel Cast-Iron Pot
Ingredients
- 3-5 pounds beef short ribs bone-in or out, fat trimmed
- 8 cups low sodium beef or chicken broth
- 1 can full-fat coconut milk
- 1/3 cup tamari or soy sauce
- 2-4 tablespoons chili paste to taste (I use Gochujang)
- 1/4 cup creamy peanut butter
- 6 shallots sliced
- 6 cloves garlic chopped
- 1 tablespoon fresh chopped ginger
- 2 bay leaves
- 1 cinnamon stick
- 3 cups baby spinach
- 4-6 squares dry ramen noodles
- kimchi cilantro, and green onion, for serving
- chili oil nori sheets, and sesame seeds, for serving
Instructions
Crockpot Method:
- 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.
- 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.
- 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.
- 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 Method:
- 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.
- 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.
- 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.
- 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 Top Method:
- 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.
- 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.
- To the soup, add the spinach and noodles and let cook, uncovered, for about 5 minutes. Stir in the short ribs.
- 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.
Tried this recipe?Let us know how it was!