Slow-Cooked Short Ribs with Noodles and Spinach

Season the beef short ribs with pepper and place them in the bowl of a crockpot.

Add the beef broth, coconut milk, tamari, chili paste, peanut butter, shallots, garlic, ginger, bay leaves, and cinnamon stick. Stir to combine.

Cook the Ribs:

Cover and cook on low for 6-8 hours or on high for 4-6 hours, until the short ribs are tender and easily pulled apart.

Caramelize the Ribs:

Preheat the broiler to high.

Remove the short ribs from the crockpot, breaking them into chunks and discarding any bones.

Place the short ribs on a baking sheet and broil for 3-5 minutes until caramelized, keeping a close eye on them to avoid burning.

Finish the Soup:

Turn the crockpot to high. Stir in the baby spinach and ramen noodles.

Cook uncovered for about 5 minutes, or until the noodles are tender and the spinach is wilted.

Add the caramelized short ribs back into the soup.

Serve:

Ladle the broth, short ribs, spinach, and noodles into bowls.

Top with your favorite garnishes like kimchi, cilantro, green onions, chili oil, nori, and sesame seeds.

Serve immediately and enjoy!

Serving and Storage Tips:

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