Instant Pot Spicy Short Rib Noodle Soup

Stovetop Instructions:Sear the short ribs in large pot on the stove in a little bit of oil until there’s a beautiful browned crust. Remove the short ribs from the pot and add in the tomato paste, ginger, shallots, and garlic and cook for a few minutes until the aromatics are translucent. Add in the beef broth and add the short ribs back to the pot. Simmer on low for a few hours until the short ribs are tender and start to fall apart. Add in your noodles and cook through.

This recipe is best served right after the noodles finish up cooking. If you wait too long before serving, the noodles can get mushy and absorb the extra broth. It would also work to make the short ribs and broth ahead of time, then add the noodles right before serving.

I have tried this with other cuts of beef and I didn’t like it as much – they just didn’t get as tender. I’ve also tried cooking the short ribs with the bones and fat on them and while the flavor was good, the broth got way too oily and it was just a mess to try to pull the meat off. So in my opinion it’s worth doing the trimming before you cook.

I bought packages of beef that were about 1.5 pounds so by the time I was removing the bones and fat, I was probably left with .75 pounds of the actual beef. That amount of meat + 2 noodle packages was about the right ratio for me!

For the broth, I usually start with 4-5 cups but have definitely found myself needing to add more to the leftovers – the noodles like to soak up the liquid.