Asian Short Rib-Noodle Bowl

Short ribs are ideal for the Instant Pot®—whether they’re slow-cooked, as they are here—or are cooked under pressure. Either way, this tough cut turns so tender it literally falls off the bone. In this case, that’s into a flavorful broth bursting with chewy udon noodles and sweet, crisp snap peas.

PREP TIME: 30 minutes

function: Slow Cook (More); Sauté (Normal)

CLOSED POT TIME: 5 hours + 1 hour marinate

TOTAL TIME: 6 hours 30 minutes

SERVES: 8

• ¾ cup reduced-sodium soy sauce
• 3 cups low-sodium beef broth
• 3 tablespoons sugar
• 1 teaspoon salt
• 3 tablespoons minced garlic
• 2 tablespoons minced fresh ginger
• 2 tablespoons toasted sesame oil
• 3 tablespoons minced green onion
• ½ teaspoon crushed red pepper
• 5 pounds beef short ribs (8 ribs)
• 2 cups fresh sugar snap peas
• 1 14.2-ounce package (or two 7.1-ounce pouches) ready-to-serve udon stir-fry noodles
• Sesame seeds (optional)
• Sliced green onions (optional)

PREP

In a large nonmetal container or large resealable plastic bag combine soy sauce, beef broth, sugar, salt, garlic, ginger, sesame oil, minced green onion, and crushed red pepper. Mix until sugar dissolves. Add short ribs, pressing to fully immerse ribs in marinade. Let ribs marinate for 1 hour at room temperature or in the refrigerator overnight.

Transfer ribs and marinade to Instant Pot®. Secure the lid on the pot. Open the pressure-release valve.

COOK

Select slow cook and adjust to more. Cook for 5 to 6 hours or until meat is tender. Press cancel.

SERVE

Once cooking is complete, transfer ribs to a large bowl. Cover to keep warm. Skim the fat from the liquid in the pot. Select sauté and adjust to normal. When liquid is simmering, add noodles and snap peas. Return to a simmer and cook for 4 minutes. Press cancel.

Divide noodle mixture among large, flat soup bowls. Top each serving with a short rib. If desired, sprinkle with sesame seeds and green onions.