Ingredients:

  • 3 lbs beef short ribs, English cut
  • 2 tbsp neutral oil
  • 1 medium white onion, diced
  • 4 cloves garlic, smashed
  • 1 tbsp fresh ginger, minced
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 2 cups beef stock
  • 6 cups beef stock
  • 2 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tsp toasted sesame oil
  • 2 star anise pods
  • 1 cinnamon stick
  • 12oz ramen noodles
  • 4 large eggs
  • 2 cups baby bok choy, halved
  • 4 stalks green onions, thinly sliced
  • 4 sheets dried nori, cut into squares
  • 1 tsp toasted sesame seeds

Instructions:

  1. Set the pressure cooker to 'Sauté' mode. Add oil and sear short ribs on all sides until a mahogany-colored crust forms. Remove ribs and set aside.
  2. In the same pot, add onion, garlic, and ginger. Sauté for 3 minutes until fragrant and translucent.
  3. Stir in brown sugar and soy sauce, scraping the bottom of the pot to release the browned bits (deglazing).
  4. Return the ribs to the pot and add 2 cups of beef stock.
  5. Lock the lid and set to 'High Pressure' for 45 minutes.
  6. Allow a natural pressure release for 10 minutes before venting the remaining steam.
  7. Simmer the remaining 6 cups of beef stock with star anise, cinnamon, mirin, and soy sauce in a separate pot for 15 minutes.
  8. Strain the broth through a fine-mesh strainer to remove whole spices and stir in sesame oil.
  9. Soft-boil the eggs (typically 6-7 minutes), then shock in ice water and peel. Blanch the baby bok choy in boiling water for 1-2 minutes until bright green, then drain.
  10. Boil ramen noodles according to package instructions; drain and divide into four deep bowls.
  11. Pour the hot broth over the noodles and top with the braised short ribs, soft boiled eggs, bok choy, green onions, nori, and sesame seeds.