Crockpot Short Rib Noodle Soup
A hearty, spicy short rib noodle soup made in the crockpot with fall-off-the-bone meat, flavorful umami broth, tender egg noodles, and bright spinach. Perfect comfort food for family dinners.
Equipment
- 1 skillet for searing ribs
- 1 crockpot or pressure cooker
- 1 ladle for serving
Ingredients
Main Ingredients
- 2 pounds bone-in short ribs
- 1 tablespoon vegetable oil
- 4 cups beef broth
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 2 tablespoons chili paste adjust for spice
- 3 cloves garlic minced
- 1 tablespoon ginger grated
- 1 bunch fresh spinach
- 8 ounces wide egg noodles
- 2 green onions sliced
- sesame seeds for garnish
Instructions
Instructions
- Heat the oil in a skillet on medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side.
- Transfer the ribs to the crockpot. Add beef broth, soy sauce, fish sauce, chili paste, garlic, and ginger.
- Cook on low for 7–8 hours or high for 4–5 hours until the meat is tender.
- Remove the ribs, shred the meat, discard bones, skim any fat off the top.
- Return shredded meat to pot. Add noodles and spinach. Cook on high 10–15 minutes until noodles are tender and spinach wilted.
- Carefully release pressure if using a pressure cooker.
- Serve hot, topped with green onions and sesame seeds.
Notes
For best results, serve hot with green onions and sesame seeds. You can store broth and noodles separately to avoid sogginess when reheating. To adjust spice level, increase or reduce chili paste as preferred.