How can I make this without an Instant Pot?

Sear the short ribs in large pot on the stove in a little bit of fat until there’s a beautiful browned crust. Remove the short ribs from the pot, and add in onion, garlic, coconut aminos, and ginger for a few minutes or until very aromatic. Add the short ribs back into the pot and stir in remaining ingredients (minus the ramen noodles).Simmer on low for a few hours or until the short ribs are literally fall off the bone tender. Add in the noodles until they are cooked through and noodle-y.

Can I make this vegetarian?

Yup! Omit the short ribs and swap the broth for a vegetable broth. Use mushrooms, crispy tofu, or even lentils as a protein substitute.

How long do I cook short ribs in an Instant Pot?

These tender short ribs cook in a fraction of the time in about in hour in a delicious broth.

Instant Pot Japanese Style Short Rib Ramen

Description

This Instant Pot Japanese Style Short Rib Ramen is my new cozy fall favorite. The short ribs are cooked to fall off the bone tenderness in the MOST flavorful broth. After a quick crisp browning of the ribs add everything else to the Instant Pot put the lid on and let the electric pressure cooker do the job! Best part is the ramen cooks in the bubbling broth afterwards! Means this is truly a one pot dish!

Ingredients

Scale

2 tbs duck fat or cooking fat
3lbs of short ribs (I used The Honest Bison Short Ribs )
1 sweet onion, very finely chopped
4 cloves of garlic, minced
3/4 cup coconut aminos or tamari
1 inch of grated ginger or 2 tsp dried ginger powder
1 tsp red pepper flakes
1/3 cup mirin or rice vinegar
2 bags of dashi (use 4 cups of water) See Note for alternative but I HIGHLY recommend dashi here.
2 cups of bone broth (recommend beef bone broth but any bone broth will do!)
2 tbs red curry paste
2 tsp onion powder
2 tbs sesame oil
3-4 "blocks" of ramen. I used the Lotus Foods Rice Ramen here making it GF

Topping Options:

Green onion
Carrot ribbons
Soft Boiled Eggs
Cilantro

Cook Mode Prevent your screen from going dark

Instructions

Set Instant Pot to SAUTE mode. Once it reads HOT add the duck fat and brown the short ribs (1-2 min per side). Set ribs aside.
Deglaze the pot with mirin. Saute the onion until softened (about 5 minutes) stirring frequently so that it doesn't burn. Add the garlic and saute for addition 30 seconds.
Add the ribs back to the pot. Add the water, broth, coconut aminos, dashi packets, spices, sesame oil, curry paste, and ginger to the pot.
Place lid on and put valve to SEALING position. Switch to MANUAL mode and set it for 45 minutes. Allow for natural release of 15 minutes.
Once the Instant Pot reads L 0:15, take lid off safely and shred the ribs and discard any bones.
Switch back to SAUTE mode and bring broth to a simmer. Add ramen and cook until noodles are cooked (5-6 minutes). Add ribs back to pot.
Serve and slurp!

Notes

Instead of dashi, just use 6 cups of beef broth or beef bone broth here. But again I really think dashi here is the way to go!

Prep Time: 10 minutes
Cook Time: 45 min
Category: Soup
Method: Instant Pot
Cuisine: Asian-Inspired

Keywords: Instant Pot, Gluten Free, Healthy, Beef, Bison, ramen, Japanese short ribs, dashi