short rib recipe

We're making a stop in Noodle Town! This noodle-y wonder is packed with tender short ribs, bright sautéed spinach, sesame seeds, and gingery broth, and noodles upon noodles. 

Instant Pot Spicy Short Rib Noodle Soup

tablespoon gochujang sauce (more gochujang

tomato paste

ginger

garlic, crushed/minced

shallot, thinly sliced

beef broth

noodles

spinach (optional)

scallions, sesame seeds, and/or sesame oil

Set Instant Pot to the sauté mode. Sprinkle short ribs generously with salt; sauté without disturbing them until browned on the outside. 

Add gochujang, tomato paste, ginger, garlic, and shallots to the Instant Pot with the short ribs and sauté for 1-2 minutes.

Add broth. Cook on high pressure for 30 minutes. When the cook time is up, the meat should be extremely tender and yummy.

Set to the sauté mode again. Add noodles and cook until the noodles are softened. Taste broth and season with salt, pepper, maybe a shot of rice vinegar? and anything else you want.

Sauté spinach in a separate pan (optional).

Serve noodle soup bowls topped with the short ribs, sautéed spinach, scallion, sesame seeds, and sesame oil.

Made this tonite..it was really good..threw in some frozen peas and corn at the end..thanks for a great recipe.

This recipe is very very easy and really good on a super cold day!  I accidentally forgot to add the ginger to the broth and it was still awesome.  I can't wait to try it with the ginger next time.

Made this tonight after cutting the short ribs up last night and it is sooooo good! I am curious about other meats you think would work for this recipe. The short ribs were tender and falling apart, so I recognize the value of the cut of meat.  But have you tried chicken or pork? Just curious since I seriously questioned my choices when cutting the bone and fat from the ribs last night.

JUST. SO. GOOD! I needed more gochujang in mine but might’ve been the brand I found. Great idea to add the rice vinegar too!

I made this tonight! The recipe was so easy to follow and the dish turned out delicious.  I used ramen noodles and they worked fine but next time will try a thicker noodle.

Delicious! This soup was definitely a hit for us. Some things to note/that I modified: I forgot to buy shallot so I just used a few tbsps of white onion that I had. Make sure your gochujang is actually spicy if you want spice! If not, adding a tsp of chili flakes before pressure cooking should do the trick. I also added a small brick of frozen spinach directly to the broth before adding the noodles -- worked just fine. One thing I wanted to note was that the recipe doesn't specify to use natural release or quick release on the IP - I went with quick release. 
Overall the flavor was savory and layered, the short ribs were fall-apart tender, and we got some excellent leftovers. I'll be making this again!

This was fabulous. I made it this weekend, and doubled it for 5 people with enough for 2 days of lunches. It was just the right amount of brothy, meaty goodness for the northeast cold. I found that the greens and scallions really brightened it up a bunch. Thanks for always feeding my family. I don't always review, but I make at least 3 recipes of yours a week!

11/10! I made this recipe on the same day it was posted and it did not disappoint!! Made exactly as written using a quick release on the IP. I used Mother In Laws Extra Spicy Gochujang and the level of spice was just right.

My husband and i tried this tonight and I think we’ll make this again with a few edits:

-lots more salt
-lots more red pepper flakes and/or gochujang
-a little less ginger
-definitely some sesame oil 

We used momofuku noodles and that worked well! I’d like to use thicker noodles if I can find them. Overall good flavor and an interesting dish. The spinach is a must!!

Made this tonight and it was delicious. I subbed the short ribs for a rotisserie chicken (because SOS) and it turned out amazing. The gochujang sauce made this dish. I used Mother In Law’s spicy sauce. Fantastic. Highly recommend!

https://content.jwplatform.com/videos/IMtL7ZlO.mp4

We’re making a stop in Noodle Town! This noodle-y wonder is packed with tender short ribs, bright sautéed spinach, sesame seeds, gingery broth, and noodles upon noodles.

If you&#39;re craving comfort food, you&#39;ve got to make these stove top red wine braised short ribs. Tender, juicy, and incredibly tasty fall-off-the-bone meat. Delish!

Stove Top Red Wine Braised Short Ribs

lbs bone-in short ribs

carrots (diced)

zucchini (sliced thin, then diced)

bone broth or vegetable broth

coconut aminos

dry red wine

salt

pepper

rosemary

bay leaf

Heat a large dutch oven on a medium-high heat and coat with olive oil.

Pat dry the short ribs and place into the dutch oven, sprinkling with salt and pepper.

Let cook on all sides until browned. Pour in the coconut aminos and red wine to deglaze the bottom of the pan.

Add in the vegetable or beef stock, carrots, bay leaves, and rosemary.

Cover and bring the flame to low.Let cook for 2 hours, then add in the zucchini.

Cover again and let cook for an additional 30 minutes.

All I can say is WOW. These short ribs fell off the bone and were absolutely fantastic paired with some potatoes. leftovers were for lunch the next day. Home run recipe!

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