Slow-Cooked Short Ribs with Noodles and Spinach

This rich and savory slow-cooked short ribs recipe, paired with ramen noodles and fresh spinach, creates the ultimate comfort food. The tender beef short ribs are caramelized for extra flavor, and the broth is infused with coconut milk, tamari, chili paste, and peanut butter for a uniquely delicious taste. Serve it with your favorite garnishes for a perfect bowl of soul-satisfying goodness!

Ingredients:
For the Short Ribs:

3-5 pounds beef short ribs, bone-in or boneless, 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 (such as Gochujang), adjust to taste

1/4 cup creamy peanut butter

6 shallots, sliced

6 cloves garlic, chopped

1 tablespoon fresh ginger, chopped

2 bay leaves

1 cinnamon stick

For the Noodles and Spinach:

3 cups baby spinach

4-6 squares dry ramen noodles

For Serving:

Kimchi

Fresh cilantro

Green onion

Chili oil

Nori sheets

Sesame seeds

How to Make:
Prepare the Short Ribs:

For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends.