Slow Cooker Short Rib Ramen Noodle Bowl

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5/5 - (1 vote)

A dish worthy of being placed on the menu of a trendy Ramen Bar? Maybe! The kids loved it, my husband loved it, and I loved it. The flavors are fantastic, the beef is incredibly moist, the vegetables tender, and of course noodles are always a hit! If you’d rather use a different cut of meat, chicken, pork tenderloin, or chuck roast would all be great choices.

 

Short Rib Ramen Noodle Bowl

SERVINGS : 6 PEOPLE COOK TIME : HOURS PREP TIME : MINUTES

INGREDIENTS

  • 1 1/2 pounds beef short ribs (bone-in)
  • 8 cups vegetable stock
  • 1/2 cup low sodium soy sauce
  • 2-3 inches ginger root, unpeeled and sliced
  • 6 cloves garlic, peeled and sliced
  • 1 cup onion, chopped
  • 14 oz straw mushrooms
  • 1 red bell pepper, chopped
  • 2-3 baby bok choy, sliced horizontally
  • 15 oz light coconut milk
  • 1-2 tablespoons chili garlic sauce
  • 3 packages Ramen Noodles, noodles only
  • 2-3 tablespoons lime juice
  • kosher salt, to taste
  • pepper, to taste

DIRECTIONS

  1. Place short ribs, stock, soy sauce, sliced ginger, sliced garlic, and onion in a slow cooker.
  2. Cook on low for 7-8 hours.
  3. Strain broth into a large bowl and pour it back into the slow cooker.
  4. Empty the contents of the strainer onto a piece of waxed paper. Lift the beef from the bones (it probably all fell off) and add it to the broth. Discard the rest.
  5. Turn slow cooker to high and add mushrooms, bell pepper, bok choy, coconut milk, chili garlic sauce, and noodles (discard the flavor packets). Cover and let simmer for about 10 minutes or until noodles and vegetables are tender.
  6. Season with lime juice and salt and pepper.

Nutritional Information

Serving Size 1 1/2 cups Calories 407 Fat 32 Carbs 11 Fiber 2.6 Protein 19.

NOTES

KID NOTE: My kids beg and plead for Ramen Noodle Cups. I did have to pressure them into eating a little bok choy, but the rest of the bowl was licked clean! And I got numerous comments about how yummy the meat was.

VEGETARIAN TIP:  Skip the beef ribs but still cook the ginger and garlic in the slow cooker. Add additional veggies and maybe some firm tofu.

GLUTEN MODIFICATIONS: Make sure you are using gluten free soy and instead of ramen noodles use rice noodles.

2 Comments

  1. Shawn says:
    September 28, 2020 at 6:24 pm

    Do you think I could do this with some rib tips I have left over in the freezer?

    Reply

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