Instant Pot Short Rib Ramen Soup

Overview

This Instant Pot short rib ramen combines fall-apart beef with a savory broth flavored by garlic, ginger, soy sauce, and sesame oil. Pressure cooking shortens the time needed to tenderize the ribs, while a short finishing simmer gives the broth and noodles a clean, cohesive flavor.

The recipe makes four generous bowls. Cook the noodles separately so they stay springy instead of soaking up all the broth, then build each bowl with shredded short rib, hot broth, greens, and your preferred toppings.

Ingredients

• 2 1/2 pounds bone-in beef short ribs, cut into 2- to 3-inch pieces
• 1 1/2 teaspoons kosher salt, divided
• 1 tablespoon neutral oil, such as canola or avocado oil
• 1 medium yellow onion, thinly sliced
• 6 garlic cloves, smashed and roughly chopped
• 2-inch piece fresh ginger, peeled and thinly sliced
• 8 cups low-sodium beef broth
• 1/4 cup low-sodium soy sauce
• 2 tablespoons unseasoned rice vinegar
• 1 tablespoon toasted sesame oil
• 1 tablespoon brown sugar
• 1 teaspoon red pepper flakes, optional
• 8 ounces dried ramen noodles, seasoning packets discarded
• 4 cups thinly sliced bok choy or baby spinach
• 4 large eggs, optional
• 4 scallions, thinly sliced
• 1 sheet toasted nori, cut into strips, optional
• Chili crisp, to serve, optional

How to make it

1. Season and brown the short ribs. Pat the ribs dry and season them with 1 teaspoon of the salt. Select Sauté on a 6-quart Instant Pot and add the oil. When the oil is shimmering, brown the ribs in two or three batches, turning them every 2 to 3 minutes. Each piece should have a deep brown crust on several sides. Transfer the ribs to a plate.

2. Cook the aromatics. Leave the pot on Sauté. Add the onion and cook for 3 minutes, stirring up the browned bits, until it begins to soften. Add the garlic and ginger and cook for 30 seconds, just until fragrant. Press Cancel.

3. Pressure-cook the broth. Pour in about 1 cup of the beef broth and scrape the bottom thoroughly with a wooden spoon. Add the remaining broth, soy sauce, rice vinegar, sesame oil, brown sugar, red pepper flakes if using, and the remaining 1/2 teaspoon salt. Return the ribs and any juices to the pot.

4. Cook until tender. Lock the lid and set the valve to Sealing. Cook on High Pressure for 40 minutes. Let the pressure release naturally for 15 minutes, then carefully move the valve to Venting. Open the lid only after the pin has dropped.

5. Strain and shred the beef. Transfer the ribs to a large bowl. Strain the broth through a fine-mesh sieve into a saucepan or heatproof bowl, if you want a clearer soup, and discard the onion, garlic, and ginger. Remove the bones and excess fat from the ribs, then shred the meat into bite-size pieces. Skim excess fat from the broth with a spoon. Taste and adjust with a splash of soy sauce for salt or rice vinegar for brightness.

6. Cook the eggs, if using. While the pressure cooker is releasing, bring a saucepan of water to a boil. Lower in the eggs and cook for 7 minutes for firm whites and jammy centers, or 9 minutes for fully set yolks. Transfer them to ice water for 5 minutes, peel, and halve. You can skip this step if you do not want eggs.

7. Cook the noodles and greens. Bring a separate pot of water to a boil. Cook the ramen noodles according to the package directions, usually 3 to 4 minutes, until just tender but still springy. Add the bok choy during the final 60 seconds, or add spinach for the final 20 seconds. Drain well. Do not cook the noodles directly in the broth unless you plan to serve immediately; they continue absorbing liquid as they sit.

8. Assemble the bowls. Reheat the strained broth in the saucepan until steaming but not aggressively boiling. Divide the noodles and greens among four bowls. Add shredded short rib, pour over the hot broth, and top each bowl with an egg half, scallions, nori, and chili crisp if desired. Serve immediately.

Expert tips

• Do not skip browning. The ribs should look deeply browned, not merely gray, before you pressure-cook them. Work in batches so they sear instead of steam.
• Check tenderness before shredding. A fork should slide into the meat easily, and the meat should pull away from the bone with little resistance. If it is still firm, pressure-cook it for another 8 to 10 minutes, followed by a natural release.
• Control the salt. Low-sodium broth and soy sauce give you room to adjust. If using regular broth, begin with only 2 tablespoons soy sauce and add more after tasting.
• Use boneless ribs if needed. Use 2 pounds boneless beef short ribs and keep the same pressure-cooking time. The broth may be slightly less gelatinous, but the meat will still work well.
• Substitute the noodles carefully. Fresh ramen, udon, rice noodles, or even spaghetti can replace dried ramen. Cook each according to its package directions and keep it separate from the broth until serving.
• If the broth is greasy, chill it. Refrigerate the strained broth until the fat solidifies, then lift it off before reheating. For a same-day meal, skim the surface several times with a wide spoon.

Serving and storage

Serve the ramen as soon as it is assembled, while the noodles are springy and the broth is steaming. Add chili crisp, extra rice vinegar, toasted sesame seeds, or sliced jalapeño at the table.

For leftovers, store the broth, shredded beef, noodles, and toppings in separate airtight containers. Refrigerate within 2 hours of cooking and use the beef and broth within 3 to 4 days. Cooked noodles are best used within 1 to 2 days. Reheat the broth and beef until steaming hot, then add freshly cooked noodles if possible. The broth and beef can be frozen for up to 3 months; thaw them in the refrigerator before reheating. Do not freeze the assembled noodles, as they become soft and absorb the soup.

Frequently asked questions

Can I make short rib ramen without an Instant Pot?

Yes. Brown the ribs and aromatics in a Dutch oven, add the broth and seasonings, cover, and simmer gently for about 2 1/2 to 3 1/2 hours, or until the meat pulls easily from the bones. Strain the broth, shred the beef, and finish the bowls as directed.

Why is my short rib ramen broth too salty?

Dilute it with unsalted beef broth or water, adding 1/4 cup at a time, then balance the flavor with a small splash of rice vinegar. Next time, use low-sodium broth and add soy sauce only after the broth has been tasted.

Can I cook ramen noodles in the Instant Pot broth?

You can, but they soften quickly and make the broth cloudy and thicker. For better texture, cook the noodles separately and add them to each bowl just before serving.

How do I make the broth less fatty?

Strain the broth and let it stand for a few minutes, then spoon off the fat from the surface. For the cleanest result, refrigerate the broth until cold and remove the firm fat layer before reheating.