If you’re craving a cozy bowl of noodles with big, bold flavour, this Short Rib Noodle Soup is exactly the kind of recipe you’ll want to make. I was recently in Las Vegas and finally got to eat at a restaurant I’ve been wanting to try for so long—Roy Choi’s Best Friend—and they have an oxtail noodle soup on the menu that absolutely rocked my world. That rich, deeply savoury broth and tender, fall-apart meat was the inspiration behind this bowl, and I knew I wanted to recreate something like it at home but with short ribs.

Tender short ribs simmer in a deeply flavourful broth built with charred ginger, garlic, and onion, plus gochujang and tomato paste for a rich, slightly spicy depth that makes the whole kitchen smell incredible. The pressure cooker does most of the heavy lifting here, transforming the short ribs into melt-in-your-mouth pieces while the broth develops that slow-simmered flavour in a fraction of the time.

Ladled over slurpable ramen noodles and finished with scallions, cilantro, sesame seeds, and a drizzle of sesame oil, it’s bold yet cozy—the kind of bowl you’ll want to curl up with again and again.

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Why You’ll Love this Recipe:

• Deep, rich broth: Short ribs, gochujang, and tomato paste create incredible savoury depth.
• Pressure cooker magic: All the slow-braised flavour in under an hour.
• Perfect balance: Spicy, savoury, slightly tangy, and incredibly comforting.
• Customizable bowls: Add jammy eggs, bok choy, mushrooms, or chili oil if you like.

Prep for Short Rib Noodle Soup:

Just a few quick steps to prep the short ribs, aromatics, and garnishes:

• Pat the short ribs dry and salt generously on all sides.
• Peel and halve the onion, halve the ginger, and halve the garlic horizontally to expose all of the cloves.
• Prep the garnishes: rinse and chop the scallions, rinse and tear the cilantro leaves, and slice the lime into wedges.

How to Make Short Rib Noodle Soup:

Step One:

Trim any large pieces of excess fat from the short ribs and pat them dry with paper towel. Season generously with kosher salt on all sides.

Step Two:

Set your pressure cooker to the sauté setting and add the neutral oil. Once hot, sear the short ribs on all sides until deeply golden, about 2-3 minutes per side. Transfer to a plate and set aside.

Step Three:

Keeping the sauté setting on, add the aromatics (ginger, onion, and garlic) cut-side down into the cooker. Cook until the cut sides are nicely browned and fragrant, about 3-4 minutes. Remove and set to the side.

Step Four:

Add the tomato paste and gochujang to the pressure cooker. Cook for 2-3 minutes, stirring often, until the mixture darkens slightly and becomes very fragrant.

Step Five:

Return the charred aromatics to the pot. Add the soy sauce, rice wine vinegar, and beef broth, then nestle the seared short ribs back into the liquid.

Step Six:

Pressure cook on high for 45 minutes and allow a natural release of the steam, then carefully use the quick release button to release any remaining pressure before removing the lid.

Step Seven:

Carefully remove the short ribs to a plate (they’ll will be very tender). Discard the aromatics from the broth, then strain the broth through a fine mesh sieve into a bowl. Pour the strained broth back into the pressure cooker to keep warm.

Step Eight:

Shred the short ribs off of the bones and loosely cover with foil to keep warm.

Step Nine:

Meanwhile, bring a pot of water to a boil and cook the ramen noodles according to package instructions. Drain well.

Step Ten:

Divide the noodles between bowls. Top with the shredded short rib and ladle the hot broth overtop.

Step Eleven:

Garnish with lime wedges, scallions, cilantro, sesame seeds, and a drizzle of sesame oil.

Substitutions for Short Rib Noodle Soup:

Beef short ribs: Bone-in short ribs give the best flavour and texture, but boneless short ribs will work too (they may cook a little faster). You can also use beef chuck roast cut into large chunks.

Gochujang: This Korean fermented chili paste adds savoury heat and depth. If you don’t have it, you can substitute with 1-2 tbsp chili garlic sauce or sambal oelek plus a small pinch of brown sugar for balance.

Tomato paste: You can leave it out and add a little extra gochujang for a slightly spicier broth.

Soy sauce: Tamari works perfectly here for a gluten-free option. Coconut aminos can also be used, though the broth will be slightly sweeter.

Rice wine vinegar: You can substitute with apple cider vinegar or a squeeze of lime juice.

Beef broth: Chicken broth can work in a pinch, though the flavour will be a little lighter.

Instant noodles: Any ramen-style noodles work well here, you can even use rice noodles for a gluten-free option. Cook according to package instructions.

Cooking Notes:

Don’t have a pressure cooker? Not to worry!

Dutch Oven Instructions:

Heat a Dutch oven or heavy-bottomed pot over medium-high heat and add the neutral oil. Sear the short ribs on all sides until deeply golden, about 3-4 minutes per side. Transfer to a plate and set aside.

Add the ginger, onion, and garlic cut-side down into the pot. Cook until the cut sides are nicely browned and fragrant, about 3-4 minutes, then remove and set aside.

Stir the tomato paste and gochujang into the pot and cook for 2-3 minutes, stirring often, until the mixture darkens slightly and becomes very fragrant.

Return the charred aromatics to the pot. Add the soy sauce, rice wine vinegar, and beef broth, then nestle the seared short ribs into the liquid.

Bring the broth to a gentle simmer, then cover and cook in a 325°F oven for about 3 hours, or simmer gently on the stovetop over low heat, until the short ribs are very tender.

Return to the original recipe and follow steps 7-11 as written.

Slow Cooker Instructions:

Heat a large skillet over medium-high heat and add the neutral oil. Sear the short ribs on all sides until deeply browned, then transfer to the slow cooker.

In the same skillet, place the ginger, onion, and garlic cut-side down and cook until nicely browned, about 3-4 minutes.

Stir in the tomato paste and gochujang and cook for 2 minutes, stirring frequently.

Add the soy sauce, rice wine vinegar, and beef broth and bring the mixture to a simmer, scraping up any browned bits from the pan.

Pour everything into the slow cooker over the short ribs.

Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours, until the beef is very tender.

Return to the original recipe and follow steps 7-11 as written.

How to Store Short Rib Noodle Soup:

Let the broth, shredded short ribs, and noodles cool completely before storing. Transfer to airtight containers and refrigerate for up to 4 days, or freeze the broth and beef for up to 3 months.

The noodles don’t freeze well, so it’s best to cook fresh noodles when you’re ready to thaw/reheat the broth and short ribs. Assemble your bowls and top with fresh garnishes.

Deeply savoury, cozy, and full of flavour—this is the kind of bowl that warms you up from the inside out.  Tag me on social if you try it out, @britacooks, I’d love to see your soups! xx