Prepare Time
- Preparation Time: 20 minutes
- Cooking Time: 2 hours 30 minutes
- Total Time: 2 hours 50 minutes
Ingredients
- 3-5 pounds beef short ribs, bone-in or out, 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 (Gochujang recommended)
- 1/4 cup creamy peanut butter
- 6 shallots, sliced
- 6 cloves garlic, chopped
- 1 tablespoon fresh chopped ginger
- 2 bay leaves
- 1 cinnamon stick
- 3 cups baby spinach
- 4-6 squares dry ramen noodles
- Kimchi, cilantro, and green onion, for serving
- Chili oil, nori sheets, and sesame seeds, for serving
Directions
- In a large pot, brown the short ribs over medium-high heat. Remove and set aside.
- In the same pot, add broth, coconut milk, tamari, chili paste, peanut butter, shallots, garlic, ginger, bay leaves, and cinnamon stick. Bring to a simmer.
- Return the short ribs to the pot. Simmer on low heat for 2 hours, or until the meat is tender and falls off the bone.
- Remove the short ribs, shred the meat, and discard the bones. Skim off any excess fat from the broth.
- Add the baby spinach and ramen noodles to the pot, cooking until the noodles are tender.
- Return the shredded meat to the pot. Adjust seasoning as needed.
- Serve the ramen in bowls, garnished with kimchi, cilantro, green onion, chili oil, nori, and sesame seeds.
Cook Notes
The depth of flavor in this dish benefits from slow cooking, allowing the spices and ingredients to meld together harmoniously.
Variations
- Keto Version: Substitute ramen noodles with shirataki noodles and use a keto-friendly sweetener in place of honey in the hot honey sauce.
- Low-Carb Version: Follow the keto version’s guidelines to reduce carbohydrate intake while maintaining the dish’s rich flavors.
Nutrition Facts
Estimated nutritional values per serving (assumes 6 servings):
- Calories: 600-700
- Protein: 50g
- Carbohydrates: 20-30g
- Fat: 40-50g
