Savory & Spicy Beef Short Rib Ramen 🍜

Ingredients:
3-5 pounds of beef short ribs, with or without bone, fat trimmed
8 cups low-sodium beef or chicken broth
1 can of full-fat coconut milk
1/3 cup tamari or soy sauce
2-4 tablespoons chili paste (adjust to taste; Gochujang works well)
1/4 cup creamy peanut butter
6 shallots, thinly sliced
6 cloves garlic, chopped
1 tablespoon fresh ginger, chopped
2 bay leaves
1 cinnamon stick
3 cups baby spinach
4-6 dry ramen noodle squares
Kimchi, cilantro, and green onions for garnish
Chili oil, nori sheets, and sesame seeds for garnish
Instructions:
For Crockpot:
Season the short ribs with pepper and place them in the crockpot. Add the broth, coconut milk, and tamari. Then, mix in 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. Once cooked, remove the short ribs from the crockpot and place them on a baking sheet. Break them into chunks and discard any bones. Broil for 3-5 minutes until caramelized.
Set the slow cooker to high. Stir in the spinach and ramen noodles, cooking uncovered for about 5 minutes. Add the short ribs back in.
Serve the broth, short ribs, spinach, and noodles in bowls. Top with kimchi, cilantro, green onions, chili oil, and sesame seeds. Enjoy!
For Instant Pot:
Season the short ribs with pepper and place them in the instant pot. Add the broth, coconut milk, tamari, 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. After cooking, remove the short ribs, break them into chunks, and discard any bones. Broil for 3-5 minutes.
Switch the instant pot to sauté mode. Stir in the spinach and noodles, cooking uncovered for about 3-5 minutes. Add the short ribs back in.
Serve in bowls with kimchi, cilantro, green onions, chili oil, and sesame seeds. Enjoy!
For Stove:
Season the short ribs with pepper in a large pot over medium heat. Add the broth, coconut milk, tamari, chili paste, peanut butter, shallots, garlic, ginger, bay leaves, and cinnamon stick. Simmer over low heat for 3-5 hours, adding water as needed to keep the short ribs submerged.
Preheat the broiler to high. Remove the short ribs, break them into chunks, discard any bones, and broil for 3-5 minutes.
Add the spinach and noodles to the pot, cooking uncovered for about 5 minutes. Stir in the short ribs.
Serve the soup with kimchi, cilantro, green onions, chili oil, and sesame seeds. Enjoy!