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
Scale
- 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