Slow-Cooked Short Ribs with Noodles and Spinach
Ingredients:
3-5 pounds beef short ribs, bone-in or boneless, 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 such as Gochujang, adjust to taste
1/4 cup creamy peanut butter
6 shallots, sliced
6 cloves garlic, chopped
1 tablespoon fresh ginger, chopped
2 bay leaves
1 cinnamon stick
3 cups baby spinach
4-6 squares dry ramen noodles
For serving: kimchi, cilantro, green onion, chili oil, nori sheets, sesame seeds
Instructions:
Crockpot Method:
Prepare the Short Ribs:
In the bowl of a crockpot, season the short ribs with pepper. Add the broth, coconut milk, tamari, chili paste, peanut butter, shallots, garlic, ginger, bay leaves, and cinnamon stick.
Cook the Ribs:
Cover and cook on low for 6-8 hours or on high for 4-6 hours, until the short ribs are tender and easily pulled apart.
Caramelize the Ribs:
Preheat the broiler to high. Remove the short ribs from the crockpot, breaking them into chunks, and discard any bones. Broil on a baking sheet for 3-5 minutes until caramelized, keeping a close eye on them.
Finish the Soup:
Turn the crockpot to high. Stir in the spinach and ramen noodles, cooking uncovered for about 5 minutes until the noodles are tender. Add the short ribs back into the soup.
Serve:
Ladle the broth, short ribs, spinach, and noodles into bowls. Top with your favorite garnishes like kimchi, cilantro, green onions, chili oil, nori, and sesame seeds. Serve immediately.
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