Name: Crockpot Short Rib Noodle Soup
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 25 min
Yield: 6
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 grated ginger; 1 bunch of fresh spinach; 8 ounces wide egg noodles; 2 green onions, sliced; Sesame seeds for garnish; Special Tools:; Instant Pot or a large Dutch oven; Sharp knife for cutting the meat; Large ladle for serving

Crockpot Short Rib Noodle Soup

There’s something so incredibly heartwarming about gathering around the table for a comforting, hearty bowl of spicy short rib noodle soup. It’s a dish that has quickly become a beloved staple in our household, especially on those nights when we crave something rich, savory, and deeply satisfying. The first time I made this, I was blown away by the velvety broth, tender chunks of beef, and chewy noodles, all bathed in a perfectly spiced, umami-rich sauce. My kids slurped every last drop, and my husband looked at me with wide, delighted eyes, as if to say, “This is a keeper.”

As a mom constantly on the lookout for meals that are both delicious and easy to whip up, this recipe ticked all the boxes. It uses simple, wholesome ingredients but delivers flavors that taste like you’ve been simmering all day. And if you’re anything like me, busy juggling the demands of family life, you’ll appreciate how this dish strikes the perfect balance between homemade comfort and convenience. The noodles soak up the rich, flavorful broth, while the sesame seeds and green onions add just the right touch of freshness. It’s a beautiful meal that feels like a big, warm hug, and I can’t wait for you to try it out. Trust me: one bite, and you’ll be as hooked as my family is!

Questions I Often Get Asked About This Recipe:

Can I make this soup ahead of time?
Absolutely! The flavors deepen and develop beautifully overnight. Just make sure to store the broth and noodles separately to keep the noodles from getting soggy.

What kind of noodles should I use?
Wide egg noodles work beautifully here, but you can also try udon or even rice noodles for a gluten-free option. The important thing is to use a noodle that holds up well in the broth.

Can I make this recipe in a slow cooker?
Yes, you can! Sear the short ribs first, then throw everything in the slow cooker on low for 6-8 hours. It’s a game-changer on busy days.

Is this soup too spicy for kids?
You can easily adjust the spice level to suit your family’s preferences. Reduce or omit the chili paste, and you’ll still have a deeply flavorful, kid-friendly meal.

What can I use instead of short ribs?
Chuck roast or brisket are great substitutes if short ribs are unavailable. Both will yield a tender, melt-in-your-mouth texture.

What You Need to Make Spicy Short Rib Noodle Soup:

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 grated ginger

1 bunch of fresh spinach

8 ounces wide egg noodles

2 green onions, sliced

Sesame seeds for garnish

Special Tools:

Instant Pot or a large Dutch oven

Sharp knife for cutting the meat

Large ladle for serving

How to Make It:

Sear the Short Ribs: Heat the oil in your Instant Pot or Dutch oven. Add the short ribs and sear on all sides until deeply browned. This step locks in flavor and adds richness to the broth.

Prepare the Broth: Add the beef broth, soy sauce, fish sauce, chili paste, minced garlic, and grated ginger. Stir to combine, making sure to scrape up any browned bits from the bottom.

Cook: If using an Instant Pot, cook on high pressure for 45 minutes. For a Dutch oven, simmer gently for 2.5-3 hours, or until the beef is tender and falling off the bone.

Cook the Noodles: While the beef is cooking, prepare the noodles according to package instructions. Drain and set aside.

Assemble: Once the beef is tender, remove it from the pot, shred it, and discard the bones. Add the spinach to the broth, letting it wilt.

Serve: Divide the noodles into bowls, ladle the hot broth over them, and top with shredded beef. Garnish with green onions and sesame seeds. Enjoy!

Tips:

Use high-quality beef broth: It makes a huge difference in the depth of flavor.

Don’t skip the searing: Browning the meat enhances the overall taste of the soup.

Adjust the spice to your liking: You can add more chili paste for extra heat or tone it down for a milder version.

Store leftovers smartly: Keep the broth and noodles separate to maintain the best texture when reheating.

Add veggies: Feel free to toss in mushrooms, bok choy, or carrots for an added nutritional boost.

Latest Reviews:

⭐️⭐️⭐️⭐️⭐️ “This soup was perfect for a rainy evening! My family devoured it, and I loved how easy it was to make in the Instant Pot.” – Jamie L.

⭐️⭐️⭐️⭐️ “Delicious, but next time I’ll add more spice for an extra kick. My kids enjoyed it, though!” – Maria P.

⭐️⭐️⭐️⭐️⭐️ “Wow! The beef was melt-in-your-mouth tender, and the flavors were spot on. Definitely adding this to our meal rotation.” – Kevin R.

⭐️⭐️⭐️⭐️ “Super flavorful! I swapped out the noodles for rice noodles, and it worked perfectly. Thanks for a great recipe!” – Sophie G.

⭐️⭐️⭐️⭐️⭐️ “Hands down the best noodle soup I’ve ever made. Even my picky eater asked for seconds!” – Alyssa F.

Printable Recipe:

Before you print the recipe, could I ask you a favor? Please consider sharing this recipe on Facebook or pin to a group on Pinterest? This would really help us out. Thank you so much <3