Saucy Sesame Ginger
Short Rib Ramen Bowls
I love pairing a fancy cut of meat with raw vegetables and simple and easy ramen noodles.
So many textures and colors in every bite.
Perfectly saucy and tender short ribs – cook them in your slow cooker or Instant Pot. Use the pan sauce as your noodles sauce – all that garlic and ginger make the ramen and all the raw vegetables pretty delicious.
Garnish with wonton crisps, sesame seeds and red pepper flakes.
The pictures of the Saucy Sesame Ginger Short Rib Ramen Bowls are pure perfection – add in all the color and textures.
All the toppings and more.
When more is better – you add them all and then some.
I love all the colors, textures and flavors from each of the toppings.
Use raw vegetables likes, carrots cut into strings, snap peas thinly sliced, sweet or hot red peppers, radishes and cocktail cucumbers sliced thinly into rounds, wonton crisps with sesame seeds and garnish it all with scallions, sesame seeds and red pepper flakes.
Pick your favorites – the different textures and colors really make this meal unique. Plus everyone can make their own bowls, the way they like them. I like mine spicy with extra hot sauce, while my kids enjoy it mild with extra pan sauce.
What’s your favorite topping?
More 'bowl' recipes I love
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
Saucy Sesame Ginger Short Rib Ramen Bowls
- Total Time: 1 hour 20 minutes
- Yield: 4-6 1x
- Diet: Gluten Free
Description
Overflowing ramen bowl with rich and saucy short ribs and all the toppings.
Ingredients
- 1/2 cup ketchup (no sugar added)
- 1/2 cup tamari or soy sauce
- 2 heaping tablespoons brown sugar
- 2 heaping tablespoons sun-butter
- 4 garlic cloves, smashed
- 1 heaping teaspoon fresh ginger, finely chopped
- 1 teaspoon hot sauce
- 4–6 beef short ribs (bone in)
- ramen noodles, cooked according to the package instructions
- 6–10 Wonton Wrappers
- 1/2 cup coconut oil
- 1 tablespoon sesame oil
- carrots, cucumber, scallions, red pepper, radishes and snap peas
- Sesame seeds and red pepper flakes, to garnish
Instructions
- Mix the ketchup, tamari or soy sauce, brown sugar, sun-butter, garlic, ginger and hot sauce together in the bowl of the Instant Pot or slow cooker.
- Place the short ribs in the basin and toss to coat.
- If using an Instant Pot, set on high pressure for 55 minutes. Slow release for 5 minutes then manually release the remaining pressure.
- If using a slow cooker, place the lid on top and set on high heat for 6-7 hours.
- When the short ribs are finished cooking, remove the sauce to a bowl or cup. Place in the refrigerator for 30 minutes or until the top layer of fat has hardened enough to scrap it off. Discard the fat and place the sauce in a small saucepot. Bring to a boil or low simmer for 8-10 minutes (watch it as it tends to boil over). Turn the heat off and let sit until time to serve.
- Meanwhile, cook the ramen noodles and make the wonton crisps.
- To make the wonton crisp, heat the coconut and sesame oil up over high heat. Stack the wonton wrappers and cut them into 1-2 inch strips. When the pan and oil is hot, add in 1/2 of the crisps to the pan. Toss carefully to spread them around the pan. Let cook until one side starts to brown. Turn the heat to medium and turn the crisps over for 15 seconds. Remove them from the pan to a plate lined with a paper towel. Repeat until all the crisps are cooked. Sprinkle with sesame seeds.
- To assemble the bowls, place a portion of the ramen noodles in a shallow bowl. Place a short rib on top and spoon some of the pan sauce on top. Garnish with all the toppings you desire. Sprinkle with sesame seeds and red pepper flakes.
- Prep Time: 15
- Cook Time: 65
- Category: beef
- Method: Instant Pot
- Cuisine: Take Out
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