Short Rib Ramen

Servings: 4

Ingredients

• 1–2 lbs short ribs

• Enough beef stock to cover ribs at least halfway

• 1 tbsp ground cumin

• 2 jalapeños, halved

• 1 onion, cut into quarters

• 1 bunch fresh cilantro

• 1 dried ancho chili

• Salt, to taste

• BGO Sorghum Ramen Noodles (ramen or preferred type), cooked per package instructions

• Optional toppings: shredded cabbage, radishes, extra jalapeños

Instructions

1. Cook the short ribs

   • Place short ribs, cumin, jalapeños, onion, cilantro, and dried ancho chili in a pressure cooker or Instant Pot.

   • Add beef stock until it covers at least half of the ribs.

   • Cook on high pressure for 40 minutes.

2. Prepare the broth and beef

   • Remove the ribs and shred the meat.

   • Strain the stock to obtain a clear broth.

   • Season with salt to taste.

3. Cook the noodles

   • Boil noodles according to package directions. Drain.

4. Assemble the ramen

   • Place cooked noodles in bowls.

   • Pour hot beef broth over the noodles.

   • Add shredded short rib on top.

   • Garnish with optional toppings such as shredded cabbage, radishes, and extra jalapeños.

✨ Tips & Variations:

• For deeper flavor, sear the short ribs before pressure cooking.

• Add a soft-boiled egg for a more traditional ramen presentation.

• Adjust spice level by adding more or fewer jalapeños.