Dear readers,
Apologies for the delay in a recipe readers (for, oh, you know, 9 months…)! If you follow me on Instagram, you may have noticed that I was taking a rather lengthy hiatus because Frankie & I welcomed our first child, wee Frank, into the world on December 3rd! Everyone came home healthy and happy, we’ve recovered spectacularly, and are totally in love and adjusting to first time parenthood as best as anyone can with limited sleep. While my pregnancy was, thankfully, very normal/routine, I did suffer from some nasty first and second trimester symptoms and had to navigate through one minor complication that still, unfortunately, left me feeling a little more tired and weak for the remainder of my pregnancy, which meant I needed to prioritize what I spent my energy on, and so unfortunately had to put the recipe posting on hold and focus on just taking care of myself and my son.
But now that the little guy is a month old already (I need him to stop growing because I know the time is just going to fly), I figured I would turn back to some backlogged recipes that have just been sitting and waiting to be released! And given that it’s winter time, you know it’s soup weather, or rather, RAMEN weather! I absolutely love ramen, and it’s always a treat for me when Frankie offers to go snag some for me from either Torino or Table to Stix, which are two of my favorite nearby ramen spots. Whole Foods sells a frozen ramen noodle that works spectacularly when I get the urge to make it from home, and I have been meaning to do something with short ribs because I think it’s an underutilized cut of meat (mostly because it can be a little hit or miss on if it’s more meat than fat). That all being said, this recipe was luscious and perfect for the cold weather days as we hibernate and enjoy the remainder of our family leave together, and I hope you all are staying warm and safe this wintery season!
— Cooking Maggie
On Spicy Short Rib Ramen
Ingredients
- 3-5 pounds beef short ribs
- 8 cups low sodium beef broth
- 1 can full-fat coconut milk
- 1/3 cup soy sauce
- 2-4 tablespoons chili paste
- 6 shallots, sliced
- 6 cloves garlic, chopped
- 2 bay leaves
- 1 tbsp ginger, minced
- 1 cinnamon stick
- 3 cups baby spinach
- 1-2 portions of ramen (I love this one from Whole Foods)
- Optional Inclusions: kimichi, cilantro, and green onion, sesame seeds
Instruction
- Cook your short ribs in one of the below three ways:
- Crockpot: Season the short ribs with pepper. Add to the crock pot, the broth, coconut milk, soy sauce, chili paste, shallots, garlic, ginger, bay leaves, and cinnamon stick. Whisk to combine thoroughly, then put in your short ribs (making sure they’re covered in as much of it as possible, then cover and cook on low for 6-8 hours or on high for 4-6 hours.
- Instant Pot: Season the short ribs with pepper. Add to the crock pot, the broth, coconut milk, soy sauce, chili paste, shallots, garlic, ginger, bay leaves, and cinnamon stick. Whisk to combine thoroughly, then put in your short ribs (making sure they’re covered in as much of it as possible, then seal the lid and cook on high pressure for 60-70 minutes. Quick release the steam.
- When the ribs are done, preheat the broiler to high. Remove the short ribs from the instant pot and place onto a baking sheet. Break into a few chunks and discard any bones. Broil until caramelized on top, about 3-5 minutes, but watch closely.
- (Note: As a precursor to the next step, I like to only cook spinach and ramen on a bowl by bowl basis so you don’t get mushy noodles/spinach.) Meanwhile, in a sauce pot, pour in the broth and bring it up to a low boil. Add the ramen and spinach and cook the ramen in the broth according to the package. Stir in some beef at the last few moments.
- In a bowl, ladle the broth, spinach, beef, and noodles into bowls. Top as desired with kimchi, cilantro, green onions, sesame seeds. Serve immediately.
The Real Cooking Maggie 
Great to have you back and congratulations on Frank the tenth or whatever he is. I saw a picture of him with a set of adoring grandparents and he is beautiful! Recipe looks great too.
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