If you’re looking for a heartwarming meal that brings together savory flavors and nourishing ingredients, look no further than Slow-Cooked Short Ribs with Noodles and Spinach. This delightful recipe is a comforting bowl of rich broth, tender beef, and hearty noodles, perfect for warming up on a chilly evening. With the added benefits of nutrient-packed spinach, you can enjoy a delicious dish that’s not only tasty but also wholesome.
The beauty of this recipe lies in its simplicity and the slow-cooking process which tenderizes the beef short ribs to perfection. By cooking them low and slow, the connective tissue breaks down, resulting in melt-in-your-mouth meat that absorbs all the flavors from the broth. The creamy coconut milk paired with the savory soy sauce gives the broth a unique depth that enhances the overall taste of the dish.
Plus, this meal is incredibly versatile! You can customize the toppings to reflect your personal preferences, making each bowl a wonderful experience. Whether you’re serving this to family on a weekend or whipping it up for a casual dinner, Slow-Cooked Short Ribs with Noodles and Spinach is sure to become a favorite in your household.
Why You’ll Love This Slow-Cooked Short Ribs with Noodles and Spinach
- Tender and Flavorful: The short ribs are slow-cooked to a tender perfection that practically falls off the bone.
- Rich Broth: A delightful blend of beef broth and coconut milk creates a creamy, savory soup base.
- Nutritious Ingredients: Packed with baby spinach and topped with fresh herbs, this dish is as healthy as it is hearty.
- Customizable: Add your choice of toppings to personalize your bowl, from spicy chili oil to refreshing kimchi.
- Easy to Make: Simply toss the ingredients into a crockpot and let it work its magic while you go about your day.
Preparation Phase & Tools to Use
Before diving into the cooking process, it’s crucial to prepare your kitchen and gather your tools. First, ensure you have a large enough crockpot to accommodate the beef short ribs comfortably; a 6-quart crockpot is ideal. To enhance the flavors, a good quality knife for chopping shallots, garlic, and ginger is essential. Don’t forget a sturdy cutting board!
Also, consider gathering a set of measuring spoons and cups for accurate measurements of the tamari, chili paste, and peanut butter, which are key for flavor. A basting brush can be handy for applying the chili oil later on. Lastly, set out some serving bowls and utensils, as this delightful recipe is sure to be a crowd-pleaser, and you’ll want to serve it hot and fresh.
Ingredients
- 3–5 lbs beef short ribs (bone-in or boneless, fat trimmed)
- 8 cups low-sodium beef or chicken broth
- 1 can full-fat coconut milk
- ⅓ cup tamari or soy sauce
- 2–4 tbsp chili paste (like Gochujang), to taste
- ¼ cup creamy peanut butter
- 6 shallots, sliced
- 6 garlic cloves, chopped
- 1 tbsp fresh ginger, chopped
- 2 bay leaves
- 1 cinnamon stick
- 3 cups baby spinach
- 4–6 squares dry ramen noodles
- Optional toppings: kimchi, cilantro, green onions, chili oil, sesame seeds, nori sheets
Instructions
Step 1: Combine Ingredients in a Crockpot
Start by placing the beef short ribs in your crockpot. Ensure they’re arranged in a single layer for even cooking. Next, pour in the beef or chicken broth along with the creamy coconut milk. These two liquids will form the delicious base for your dish. Following this, add the tamari or soy sauce to infuse the broth with flavor. Incorporate chili paste according to your heat preference – remember, you can always add more later. Finally, include the peanut butter, shallots, garlic, ginger, bay leaves, and the cinnamon stick. The combination of these ingredients creates a warming and aromatic mix that will tantalize your taste buds.
Step 2: Slow-Cook the Ribs
After ensuring all ingredients are added correctly, cover the crockpot and select your cooking setting. For optimal tenderness, choose the low setting and let it simmer for about 6–8 hours. If you’re in a hurry, the high setting will suffice, cutting the cooking time down to around 4–6 hours. During this time, the meat will become tender, and the flavors will meld beautifully. Make sure to leave the lid on throughout the cooking process to maintain the heat and moisture inside. A few hours in, the delightful aroma will fill your home, getting everyone excited for dinner!
Step 3: Caramelize and Shred the Ribs
Once your cooking time is up, carefully remove the short ribs from the crockpot. They should easily break apart—discard any bones and shred or chunk the meat into bite-sized pieces. To add a beautiful caramelized texture, preheat your oven’s broiler and place the shredded ribs on a baking sheet. Broil for 3–5 minutes until the edges are golden and crispy, which will elevate the flavor and create a delightful contrast with the tender meat.
Step 4: Cook Noodles & Spinach
Now, crank up the heat on the crockpot to high and toss in your dry ramen noodles along with the fresh baby spinach. Cover the pot and let it cook uncovered for about 5 minutes, just enough time for the noodles to soften and the spinach to wilt, creating a lovely mix of textures and colors. Stir occasionally to ensure everything cooks evenly and doesn’t stick together.
Step 5: Finish & Serve
Finally, return the caramelized short ribs back into the pot. Stir everything well to combine the flavors and ensure the meat is heated through. Once everything is piping hot, serve the dish in bowls, allowing diners to add toppings of their choice. Options like kimchi, fresh cilantro, green onions, and a drizzle of chili oil can elevate your meal, adding freshness and an extra kick of flavor.
Variations
- Protein: Substitute beef short ribs with pork ribs, chicken thighs, or even tofu for a vegetarian option.
- Vegetables: Experiment with adding sliced carrots, mushrooms, or bok choy for varying textures and flavors.
- Spices: Adjust the spice level by adding more chili paste or even a splash of hot sauce for those who enjoy heat.
Cooking Notes
- Ensure to trim excess fat from the short ribs, as it can make the broth greasy.
- You can store leftover broth and meat separately for a quick meal later in the week.
Serving Suggestions
- Pair with crusty bread to soak up the delicious broth.
- Add a side salad for a fresh contrast to the hearty bowl.
Tips
- For a richer flavor, consider adding a splash of rice vinegar when serving to brighten the dish.
- Prep your vegetables and ingredients ahead of time to streamline the cooking process.
Prep Time, Cook Time, Total Time
- Prep Time: 20 minutes
- Cook Time: 6–8 hours on low or 4–6 hours on high
- Total Time: 6–8 hours 20 minutes
Nutritional Information
- Calories: Approximately 600 per serving
- Protein: 45g
- Sodium: 900mg
FAQs
Can I make this recipe in an Instant Pot?
Absolutely! You can adapt this recipe for an Instant Pot; just follow the same steps but use the pressure cook setting for about 45 minutes instead of slow cooking.
What can I use if I don’t have tamari?
If you don’t have tamari, soy sauce is a great substitute. For a gluten-free option, check for a gluten-free soy sauce.
Can I use frozen short ribs?
Yes, you can use frozen short ribs without defrosting them. Just increase the cooking time accordingly for the slow cooker.
How long can I store leftovers?
Leftover Slow-Cooked Short Ribs can be stored in the refrigerator for up to 3 days, or you can freeze them for longer storage.
Conclusion
In conclusion, Slow-Cooked Short Ribs with Noodles and Spinach is a satisfying dish that beautifully melds flavors and textures. Not only does it offer a hearty meal for your whole family, but it also provides an opportunity to get creative with toppings and variations. Don’t hesitate to share your experiences or any adaptations you make with this recipe in the comments below. Whether you savor it during a cozy night in or serve it to guests, this delightful dish promises to be a memorable culinary adventure. Happy cooking!
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Slow-Cooked Short Ribs with Noodles and Spinach
- Total Time: 6–8 hours 20 minutes
- Yield: 6 servings 1x
Description
If you’re looking for a heartwarming meal that brings together savory flavors and nourishing ingredients, look no further than Slow-Cooked Short Ribs with Noodles and Spinach.
Ingredients
- 3–5 lbs beef short ribs (bone-in or boneless, fat trimmed)
- 8 cups low-sodium beef or chicken broth
- 1 can full-fat coconut milk
- ⅓ cup tamari or soy sauce
- 2–4 tbsp chili paste (like Gochujang), to taste
- ¼ cup creamy peanut butter
- 6 shallots, sliced
- 6 garlic cloves, chopped
- 1 tbsp fresh ginger, chopped
- 2 bay leaves
- 1 cinnamon stick
- 3 cups baby spinach
- 4–6 squares dry ramen noodles
- Optional toppings: kimchi, cilantro, green onions, chili oil, sesame seeds, nori sheets
Instructions
- Start by placing the beef short ribs in your crockpot. Ensure they’re arranged in a single layer for even cooking. Next, pour in the beef or chicken broth along with the creamy coconut milk. These two liquids will form the delicious base for your dish. Following this, add the tamari or soy sauce to infuse the broth with flavor. Incorporate chili paste according to your heat preference – remember, you can always add more later. Finally, include the peanut butter, shallots, garlic, ginger, bay leaves, and the cinnamon stick. The combination of these ingredients creates a warming and aromatic mix that will tantalize your taste buds.
- After ensuring all ingredients are added correctly, cover the crockpot and select your cooking setting. For optimal tenderness, choose the low setting and let it simmer for about 6–8 hours. If you’re in a hurry, the high setting will suffice, cutting the cooking time down to around 4–6 hours. During this time, the meat will become tender, and the flavors will meld beautifully. Make sure to leave the lid on throughout the cooking process to maintain the heat and moisture inside. A few hours in, the delightful aroma will fill your home, getting everyone excited for dinner!
- Once your cooking time is up, carefully remove the short ribs from the crockpot. They should easily break apart—discard any bones and shred or chunk the meat into bite-sized pieces. To add a beautiful caramelized texture, preheat your oven’s broiler and place the shredded ribs on a baking sheet. Broil for 3–5 minutes until the edges are golden and crispy, which will elevate the flavor and create a delightful contrast with the tender meat.
- Now, crank up the heat on the crockpot to high and toss in your dry ramen noodles along with the fresh baby spinach. Cover the pot and let it cook uncovered for about 5 minutes, just enough time for the noodles to soften and the spinach to wilt, creating a lovely mix of textures and colors. Stir occasionally to ensure everything cooks evenly and doesn’t stick together.
- Finally, return the caramelized short ribs back into the pot. Stir everything well to combine the flavors and ensure the meat is heated through. Once everything is piping hot, serve the dish in bowls, allowing diners to add toppings of their choice. Options like kimchi, fresh cilantro, green onions, and a drizzle of chili oil can elevate your meal, adding freshness and an extra kick of flavor.
Notes
You can store leftover broth and meat separately for a quick meal later in the week.
- Prep Time: 20 minutes
- Cook Time: 6–8 hours on low or 4–6 hours on high
- Category: Dinner
Nutrition
- Calories: Approximately 600 per serving
- Sodium: 900 mg
- Protein: 45 g