Instant Pot Short Rib Ramen
Short Rib Ramen is utterly slurp-worthy! This satisfying beef ramen is made simple with a ramen broth recipe that cooks short ribs in the instant pot!
Short Rib Ramen is utterly slurp-worthy! This satisfying beef ramen is made simple with a homemade ramen broth recipe that cooks short ribs in the instant pot!
In a small corner noodle parlor in Flushing, its windows perpetually fogged from vats of steaming hot broth, masking passersby on the sidewalk of the diners inside hunched over their bowls, chopsticks fishing elastic noodles from the silky soup, I fell in love with ramen.
There was something special about ducking into the warm restaurant in the dead of winter, the blustery wind blowing open the door, sidling past the tiny sushi bar in the front and catching a glimpse of the kitchen with its huge pots bubbling like a symphony.
It was a regular part of my family’s dining repertoire, some might call it a tradition, and we each had our favorite bowls to order. I used to love the thin slices of pork, the squeaky bamboo shoots, and that broth — well, that broth was magic.
The restaurant is long gone, and every time I visit home, it seems that the old spot has had nine lives, but those memories live on in my taste buds and came flooding back to me when I made short rib ramen in my pressure cooker the other day.
I can never claim that this ramen is like the one I grew up eating, and I can never insist that this will remind you of ramen bowls you may have grown to love. But what I can say is that it warms your belly and coats your tongue with so much flavor, you will want it to be part of your family’s routine — we all have meal routines, don’t we?
How to Make Short Rib Ramen with the Instant Pot
Luscious beef short ribs create the base for the soup and cooking it in a pressure cooker like the Instant Pot means a more flavorful broth in less time.
- Place the short ribs, onion, ginger, chicken broth, water and soy sauce in a multicooker/pressure cooker. Cook on High pressure for 30 minutes.
- Heat the olive oil in a large sauté pan. Add the mushrooms and soy sauce, and cook for about 5 minutes, or until wilted. Set aside.
- Bring a large pot of water to a boil. Drop in the noodles and cook for two minutes. Drain the noodles and divide them into four large bowls.
- Drop in the baby bok choy and tofu (if using) and let that simmer for about 4 minutes.
- To serve, spoon the broth over the noodles, placing some short rib, Shiitake mushrooms, bok choy, and tofu in each bowl. Serve immediately.
MORE SOUP RECIPES TO TRY
Pressure Cooker Creamy Rotisserie Chicken and Wild Rice Soup
Roasted Tomato, Garlic and Herb Soup
Mushroom and Short Rib Noodle Soup
Roasted Tomato, Garlic and Herb Soup
Spiced Butternut Squash Lentil Soup (Vegan)
Arroz Caldo | Filipino Chicken and Rice Soup
Short Rib Ramen
Ingredients
For the ramen broth
- 1.75 lbs beef short ribs
- 1 large onion sliced
- 2 inch ginger peeled
- 4 cups chicken broth
- 4 cups water
- 1/3 cup soy sauce
For the ramen
- 3 cups shiitake mushrooms
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon soy sauce
- ramen noodles
- 1 cup firm tofu cut in cubes (optional)
- 3 cups baby bok choy washed and trimmed
- 4 soft-boiled eggs (optional)
Instructions
- Place the short ribs, onion, ginger, chicken broth, water and soy sauce in a multicooker/pressure cooker (such as the Instant Pot). Cover with the valve set to "pressure" and cook on High pressure for 30 minutes.
- Depressurize the pressure cooker; if you have time, allow the pressure cooker to sit and depressurize on its own, this will allow the short ribs even more time to tenderize.
- As the broth cooks, heat the olive oil in a large saute pan. Add the mushrooms and soy sauce, and cook for about 5 minutes, or until wilted. Set aside.
- Bring a large pot of water to a boil. Drop in the noodles and cook for two minutes. Drain the noodles and divide into four large bowls.
- When the pressure cooker is done, open the pressure cooker and let it sit on the simmer function for a few minutes, or until any oil rises to the surface. Use a large spoon to skim the excess fat from the broth. If you have time, the broth can be done the day before or earlier in the day; cool and refrigerate the broth and it will be easier to separate the fat from the broth.
- Drop in the baby bok choy and tofu (if using) and let that simmer for about 4 minutes.
- To serve, spoon the broth over the noodles, placing some short rib, Shiitake mushrooms, bok choy, and tofu in each bowl. Garnish with a soft boiled egg, if using. Serve immediately.
Notes
Short Rib Ramen Tips
- Don’t have a pressure cooker (Instant Pot)? No problem, you can make the broth in a regular large pot; it will just take longer to cook. Simply place the broth ingredients in a large pot, and bring to a boil over high heat. Cover and lower heat to a simmer, and cook until the short ribs are tender; this may take anywhere from 1-3 hours, depending on the size of your short ribs.
- What kind of short ribs do I use? This recipe uses English style short ribs, where the ribs are cut parallel to the bone, with one large piece of meat attached to the bone. This makes for a very meaty presentation and a delicious broth!
- Make ahead: The broth can be made a day in advance, and reheated when ready to serve. The advantage to this is it makes it easier to separate the fat from the broth by chilling the broth and skimming fat before reheating — the short ribs will definitely release a lot of fat, and while that’s amazing for flavor, removing some fat is a good idea!
Nutrition
Comments
COOKBOOK
Do you keep the ginger and onion in the broth?.. making it now. Doing broth first with ribs to take off fat. Then do you gently reheat meat. Thank you
Hi Lisa! I do keep the onion and ginger in the broth. However, you may want to discard the ginger before serving and I definitely gently reheat the rib meat in the broth for serving. I hope you enjoy it!
Delicious!!! Perfect for a chilly Fall day!
Thank you, Monika! I’m glad you liked it!
My family loved this and easy to make too!
I’m so glad, Hyas, thank you!!
Can I use boneless short ribs?
Yes, absolutely!
my kind of recipe. thank you, perfect combination of my favorite soup (ramen) and one of my favorite cuts of meat, much appreciated!
I’m so glad, Sabrina! I agree, short ribs are one of my favorites, too!
Hi I’m interested in making a spin on this but you say cook the shiitakes in the recipe and set aside, but I don’t see any instructions on what to do with it later. Do you drop it in the broth to simmer for 4 minutes with the bok choy, or wait and put it directly in the soup bowl?
Hi Daniel! Thanks for catching that – you add the sautéed shiitake mushrooms to the bowl with the noodles, broth, bok Choy and any other toppings you desire. I’ve added it to the recipe card. Enjoy!
Can you make this without an instant pot?
Hi Judy, yes, you can definitely make it without an instant pot or pressure cooker, it will just take longer to cook. To make the broth in a regular pot, simply bring to a boil, cover and lower heat to a simmer, and cook until the short ribs are tender; this may take anywhere from 1-3 hours, depending on the size of your short ribs. I hope this helps, and I appreciate your question – I’ll add that this to the notes on the recipe card.
Short rib ramen: instant pot
Hi Linda! I believe you probably meant to share/email this recipe, but it looks like you left a comment instead! Next time, there is an email button under the “Share This” part under the recipe card that should help. Hope you enjoy the recipe!