Spicy Short Rib Peanut Ramen

We LOVE this short rib recipe, it’s one of our absolute favorites for these chilly winter days.

3-5 pounds beef short ribs, bone-in or out, fat trimmed
8 cups low sodium beef or chicken broth
1 can full-fat coconut milk
1/3 cup tamari or soy sauce
2-4 tablespoons chili paste, to taste 
1/4 cup creamy peanut butter
6 shallots, sliced
6 cloves garlic, chopped
1 tablespoon fresh chopped ginger
2 bay leaves
1 cinnamon stick
3 cups baby spinach
4-6 squares dry ramen noodles

kimichi, cilantro, and green onion, for serving

chili oil, nori sheets, and sesame seeds, for serving

1. In the bowl of the crockpot, season the short ribs with pepper. Pour over the broth, coconut milk, and tamari/ soy sauce. Add the chili paste, peanut butter, shallots, garlic, ginger, bay leaves, and cinnamon stick. Cover and cook on low for 8 hours.



2. Preheat the broiler to high. Remove the short ribs from the crockpot 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.



3. Meanwhile, crank the heat on the slow cooker to high. Stir in the spinach and noodles and let cook, uncovered, for about 5 minutes. Stir in the short ribs.



4. Ladle the broth, short ribs, spinach, and noodles into bowls. Top as desired with kimchi, cilantro, green onions, chili oil, and sesame seeds. Serve immediately.