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Spicy Short Rib Peanut Ramen, our favorite winter ramen! Enjoy this on nights when you’re craving your favorite bowl of carry-out ramen, but want something simple and homemade. This ramen is flavored with warm spices, peanut butter, and chili paste. It’s creamy, spicy, and filled with plenty of ramen noodles. Each bowl is topped with kimchi, fresh herbs, nori, and lots of toasted sesame seeds. And best of all, it’s all cooked in one pot – either the crockpot, instant pot, or on the stove. One of our favorite bowls of ramen – even better than a restaurant! Best enjoyed on cold days, because there’s nothing better than a steaming bowl of ramen on a cold winter’s night.
Soup is the name of the game these days, it’s all we’ve been wanting. With the snow falling pretty consistently and many people battling colds, I’ve been making soup after soup. Everything from classic chicken noodle soup to my creamy potato, chili, and then so much ramen. Which I think might be the all-around family favorite.
I’ve made more variations on ramen than I can remember, but if you take a family poll, I think everyone will say that this is their favorite. My brothers especially love this one since I finally used short ribs.
It’s simple as can be to make and so warmingly delicious. Pretty hard to pass up a bowl of this ramen.
The inspiration for this ramen, however, came from my younger brother, Red. He was in Hawaii for Christmas with his girlfriend’s family. He sent me a ton of photos of food from the restaurant they ate at on Christmas Eve. It was a Korean place and it looked absolutely incredible.
The thing about Red is that he doesn’t go into much detail, if any. He sent the photos and said, “this was really good”. I tried to get more out of him, but then he disappeared for the night.
It was obvious from the photo that they enjoyed Korean-style BBQ with kimchi on the side. And that’s when I dreamt up this soup. A ramen with Korean-inspired short ribs in a spicy but creamy broth with lots of kimchi on top.
Different, but it sounded really dish!
The details
You can make this easily on the stove, in the crockpot, or super fast in the instant pot. I’ve made this all 3 ways and each yields the same outcome. I think the crockpot is easiest, but use the cooking method that works best for you.
For the crockpot, layer in the short ribs, then pretty much every other ingredient goes in. The broth, tamari, coconut milk, peanut butter (the not so secret, secret to this ramen), chili paste (I love to use Gochujang – Korean chili paste), shallots, garlic, ginger, a couple of bay leaves, and a cinnamon stick.
Cover and cook low and slow until the ribs are falling apart.
When the soup has finished cooking, preheat the broiler to high, broil the ribs with some of the sauce until caramelized.
While the short ribs broil, add the spinach and ramen noodles to the broth.
As always, I use Brown Rice and Millet Ramen noodles (which you can find at Whole Foods and in many grocery stores). These taste just like real-deal ramen noodles, but they’re much healthier, gluten-free, and vegan.
For toppings, I kept things easy and simple. Lots of kimchi, cilantro, green onion, and sesame seeds. You can add some chili oil too if you like.
This ramen is perfect for any night of the week, whether it’s a snowy night, pouring rain, or simply a night where you just need a warming soup.
I’m so thankful for easy dinners like this!
Looking for more warming winter soups? Here are a few to try:
Salsa Verde Chicken and Rice Tortilla Soup.
30 Minute Thai Peanut Chicken Ramen
Better For You Chicken and Spinach Ramen
Healthier Italian Wedding Soup with Lemon and Garlic
Lemony Garlic Chicken and Orzo Soup
Creamy Gnocchi Soup with Rosemary Bacon
Lastly, if you make this Spicy Short Rib Peanut Ramen be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Spicy Short Rib Peanut Ramen
Servings: 6
Calories Per Serving: 570 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 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 (I use Gochujang)
- 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
Instructions
crockpot
- 1. In the bowl of the crockpot, season the short ribs with pepper. Pour over the broth, coconut milk, and tamari. Add the chili paste, peanut butter, shallots, garlic, ginger, bay leaves, and cinnamon stick. Cover and cook on low for 6-8 hours or on high for 4-6 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.
Instant Pot
- 1. In the bowl of the instant pot, season the short ribs with pepper. Pour over the broth, coconut milk, and tamari. Add the chili paste, peanut butter, shallots, garlic, ginger, bay leaves, and cinnamon stick. Seal the lid and cook on high pressure for 60-70 minutes. Quick release the steam.2. Preheat the broiler to high. Remove the short ribs from the instant pot 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. Switch the instant pot to sautè. Add the spinach and noodles and let cook, uncovered, for about 3-5 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.
Stove
- 1. In a large soup pot set over medium heat, season the short ribs with pepper. Pour over the broth, coconut milk, and tamari. Add the chili paste, peanut butter, shallots, garlic, ginger, bay leaves, and cinnamon stick. Cover and cook over low heat for 3-5 hours or up to all day, adding water if needed to keep the short ribs covered.2. Preheat the broiler to high. Remove the short ribs from the pot 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. To the soup, add 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.
The flavour was really good but it was quite greasy from the short ribs (even with trimming the fat) I used a fat separator for the broth. The coconut milk curdled but it all mixed together with a stick blender. Was really good but might use a different cut of meat
Hi Leah,
Thanks so much for giving this recipe a try and sharing your feedback, so sorry to hear it was not enjoyed. If you want to try again, chuck roast would be great to use! xT
Tried this recipe this week and it was so flavorful and delicious. Thank you. Definitely will keep this in my meal rotation.
Hey Hems,
Happy Friday!!⛄️ Thanks so much for making this dish and sharing your review, so glad to hear it was a hit! xx
Delicious! A definite do-over.
Thanks so much Angela!! Love to hear that this recipe was enjoyed! xT
If I make this recipe again I’ll prepare the broth the day before so I can remove the fat. And for me it was closer to 8 servings.
Hey Teresa,
Thanks for making this recipe and sharing your feedback! Glad to hear it was enjoyed for the most part! xT
Making this tonight and I’m so upset I don’t have any cinnamon sticks. Can I sun fit some powdered cinnamon and how much? Thanks, excited to eat dinner tonight! 🙃
Hey Michelle,
I might do just 1 teaspoon and see how that turns out for you! I hope you love this recipe, please let me know if you give it a try! xx
Delicious. I scraped off fat from the top as there was a lot and my husband has to be careful. Important to broil/carmelize the short ribs at the end. The only difference for me was on stovetop, the meat was finished within 2 hours – not 3-4. Maybe it was on too high but I had it on low. Next time I’ll add another 50% ramen noodles to make it really thick on noodles. And I’ll use boneless meat and trim the fat even better. Worth it all!
Hey there,
I appreciate you making this dish and sharing your feedback, so glad to hear that it was enjoyed! xT
I think the potential for this dish is there. If I make it again, I think I’m going to skip the peanut butter. My whole family just didn’t love that part. And I ended up adding more salt to the broth after slow cooking because it was pretty bland.
This is such a weird mashup of pan-Asian flavors, I don’t think can really be called Korean inspired. Fusion and creativity are great, but putting cinnamon, coconut milk, and chili oil in dish (not a flavor profile you’ll find in Korean food, more a mix of Chinese and Southeast Asian) and terming it “Korean-inspired” seems a little off, even if you do also include gochujang. Sure it tastes alright, though I can’t imagine Kimchi jiving too well with the other ingredients. It seems like to do really good fusion, you need a good understanding of the cuisines that you are riffing on.
Hey Amy,
I appreciate you making this recipe and sharing your feedback! Sorry to hear you didn’t love the peanut butter. Let me know if you give the recipe a try! xx
This was great! Loved the peanut butter taste. My crockpot took about 6 hours on high. Any suggestions for reheating for the next day? We have yummy leftovers.
Hey Emily,
Thanks so much for trying this recipe!! I would just reheat on the stove top, that should work well for you! xT
Honestly delicious ! I didn’t end up using ribs because it was so expensive but I made it with beef chuck and seared both sides before adding the liquid. I wish it was more peanut buttery but very good as an Asian inspired soup. I also added seaweed at the end and it was *chefs kiss*. Also I recommend if you don’t like the oil just put in the fridge and the oil will solidify at the top to scoop out. Thanks for sharing the recipe !
Hey Tatiana,
Awesome!! Love to hear that this recipe was enjoyed, thanks so much for making it! Thanks for sharing what worked well for you! xT
This is wonderful.
I made it just for me!
Only modification was browning beef prior to braising. Also sautéed aromatics. Kimchi adds some acid to the richness. Thank you.
Hey Sandy,
Happy Wednesday! Thanks so much for making this recipe and your comment, so glad to hear it turned out well for you! xx
So much fat and I had to throw the stock away & remake it just to salvage the meal. I used short ribs & a sirloin steak. The meat was well trimmed & came from a cow we had processed so I know it wasn’t the beef. It wasn’t bad, just terribly bland without kimchi.
I agree, I experienced the same thing. Too much fat in the broth, which is unfortunate as the meat is not cheap!
Question: I just rewatched the video, it doesn’t mention the full fat coconut milk. Is that a typo? The reason is was so greasy?
No typo, definitely use the coconut milk:) The greasiness comes from the short ribs!
Hi Angie,
Thanks for giving this dish a try and sharing your feedback, so sorry to hear it was not enjoyed. Please let me know if there is anything that I can help with! xx
I made this on the stove and we absolutely loved it! I used boneless short ribs – it was a huge hit! My family has requested it be added to the rotation.
Thanks so much Laura!! So glad to hear this dish turned out well for you! xT
This was amazing, per the usual. Love your recipes so much!!
Hey Ginny,
Happy Wednesday! Thanks so much for making this recipe and your comment, so glad to hear it turned out well for you! xx
Made the other evening.
Flavor profile was great.
Broiling the ribs took it to another layer.
Will keep this in winter rotation.
Hey James,
Happy Wednesday! Thanks so much for making this recipe and your comment, so glad to hear it turned out well for you! xx
Looks amazing! I’m going to make this week. Is that star anise in the photo? Do you add to the broth?
I’m curious, why do people rate recipes as a 5 star before they even try it?
Hey Kim,
You do not need to add star anise to this recipe:) Please let me know if you have any other questions, I hope you love this recipe! xT