Instant Pot Beef Ribs with Chinese Noodles

My Instant Pot Beef Ribs in Chinese Noodles is a stew of beef cuts cooked in a sweet-savory broth flavored with soy sauce, scallions and sangke (star anise). The beef cubes are simmered till they are falling off the bone, then served on a platter of boiled Chinese wheat noodles laced with the golden-brown broth.

I offer two ways to cook this hearty stew: In the Instant Pot which cuts cooking time to nearly half or the traditional way on the stove-top. This is an Asian in America recipe.

*Note: Cooking time indicated is for the Instant Pot.

Prep Time8

Cook Time52

Total Time1

Course: Dinner, Lunch, Main Course

Cuisine: American, Asian, Chinese, Filipino

Keyword: Instant Pot Beef Stew Noodles

Servings: people

Calories: 2787kcal

Author: Asian in America

Equipment

Instant Pot (or any multicooker) : 6 quarts or 8 quarts

Ingredients

8 ounces fresh Chinese noodles pre-boiled from Asian markets
2 cups water to blanch noodles
4 pounds beef short ribs bone-in about 4 to 5 pieces
1 teaspoon salt
1 teaspoon ground black pepper
2 Tablespoons vegetable oil
2 cloves garlic peeled minced
1 whole onion chopped
2 stalks scallion whites chopped
1 whole piece sangke star anise
1/2 cup soy sauce
8 cups beef broth
1 Tablespoon brown sugar
2 stalks scallion greens chopped for garnish

Instructions

To blanch noodles in the Instant Pot
Pour 2 cups water in the inside pot.
Click Saute. When water gets bubbly and starts to boil in about 5 to 7 minutes, blanch the Chinese noodles for 30 seconds. Click Cancel to turn off Saute function.
Using tongs or a slotted spoon remove the noodles and drain the liquid. Cover and set aside.
Using silicone mitts, hold the inside pot and discard the water.
To cook beef ribs in the Instant Pot
Marinate beef with salt and black pepper.
Return the inside pot to the Instant Pot.
Click Saute. Add the vegetable oil. When oil is hot enough in 1 to 2 minutes, saute the garlic, onions, scallion whites for 1 minute.
Add the beef and brown the meat for 2 to 3 minutes. Click Cancel to turn off Saute function.
Add the sangke (star anise) to the sauteed ingredients. Pour the soy sauce and broth. Add the brown sugar.
Close and lock the lid. Set the valve to Sealing. Press Meats/Stews and cook on High Pressure for 40 minutes.
When buzzer sounds to announce cooking is done, do a Quick Release. When the float pin drops, it is safe to unlock the lid. Open lid carefully.
Plate the noodles on a large platter. Place the beef ribs on the noodles. Pour the broth over the beef and noodles. Garnish with scallion greens. Serve warm.
Cook's comments:
The fresh Chinese noodles are thick, wheat noodles, yellow-colored and pre-boiled. They are sold in Asian supermarkets in about 12 oz. packs and are found in the refrigerated section. Blanch the noodles for 30 seconds in boiling water before adding to the dish. The noodles expand after cooking. If dried Chinese noodles are preferred or more convenient, follow package directions on how to prepare in boiling water.
To cook on the stove top
Blanch noodles in boiling water for 30 seconds. Set aside.
Marinate beef with salt and pepper. In a large stockpot, add the vegetable oil. Saute garlic, onions, scallion whites. Brown the beef for 2 to 3 minutes. Add the star anise. Pour the soy sauce and broth. Add the brown sugar. Cover and simmer for 1.5 to 2 hours till beef is tender. Plate the noodles then add the beef and broth on top. Garnish with scallion greens.

Notes on the Instant Pot

After the Saute function, it takes about 17 minutes for the Instant Pot to preheat before the High Pressure cooking time begins. For other multi-cooker pressure cooker brands, please consult the manual.
Safety precautions: Use accessories recommended for the Instant Pot like silicone or metal. Do not use glassware in the Instant Pot or similar multi-cookers. Consult the product manual.

Nutrition