If you’re craving something cozy, savory, and better than takeout, this instant pot short rib udon stir fry hits every time. The short ribs are braised until fall-apart tender, then tossed with chewy udon noodles, stir-fried onions and peppers, and a glossy soy brown sugar sauce!
Why This Recipe Feels Restaurant-Quality
This dish has that cozy, restaurant-style feel but is surprisingly simple to make at home. It’s one of those meals that looks impressive on the table, yet is totally doable on a weeknight. The Instant Pot does most of the heavy lifting, so you get deep flavor without hours of cooking.
Why You’ll Love This Recipe
- Ultra-tender short ribs that melt in your mouth
- Chewy, satisfying udon noodles that soak up the sauce
- Savory-sweet balance from soy sauce and brown sugar
- Naturally sweet sautéed veggies for flavor and texture
- Easy enough for weeknights, special enough for guests
Let’s Talk Texture (The Best Part)
The texture is what really makes this dish shine.
The Short Ribs
The short ribs come out incredibly tender from the Instant Pot — almost fall-apart soft but still rich and meaty. They absorb all the braising flavors, so every bite is juicy and savory. It’s the kind of beef that feels luxurious but comforting.
The Vegetables
Sautéed onion and red bell pepper add a subtle natural sweetness that balances the savory sauce. When cooked just until tender, they keep a slight bite, which adds contrast and keeps the dish from feeling too heavy.
The Udon Noodles
Udon noodles are known for their thick, chewy texture, and that chewiness is what makes this stir fry so satisfying.
- Frozen udon:
Boiling for about 2 minutes is perfect. Frozen udon is already cooked, so you’re just heating and loosening it. Overboiling can make it too soft. - Fresh udon:
Usually needs only 1–2 minutes in boiling water, or sometimes just a hot water rinse depending on the package. Fresh udon cooks very quickly, so the goal is to loosen the strands without making them mushy.
No matter which you use, you want the noodles springy and chewy so they hold onto the sauce beautifully.
Short Rib Udon Stir Fry
Ingredients
For the short ribs
- 1.5 lb beef short ribs
- Salt and pepper
- 1/4 cup soy sauce
- 1 cup water or beef broth
- 2 tbsp brown sugar
- 3 cloves garlic minced
- 1 tsp ginger
For the stir fry
- 2 packs udon noodles
- 1/2 onion sliced
- 1 red bell pepper sliced
- 3 –4 green onions chopped
- Oil for cooking
Stir fry sauce
- 3 tbsp soy sauce
- 1 –2 tbsp oyster sauce
- 1 tbsp brown sugar
- 2 –3 tbsp reserved short rib liquid
- 1 tsp sesame oil
- Toppings Highly Recommended
- Extra chopped green onions
- Chili oil drizzle
- Sesame seeds
Instructions
Step 1: Braise the short ribs
- Season short ribs with salt and pepper. Set the Instant Pot to sauté and add a little oil. Brown the ribs on all sides.
- Add soy sauce, broth, brown sugar, garlic, and ginger. Scrape the bottom to prevent sticking.
- Pressure cook on high for 45 minutes. Let natural release for 10–15 minutes.
- Remove ribs and shred or slice. Reserve a few tablespoons of the cooking liquid.
Step 2: Prepare udon
- Cook udon according to package directions. Drain and set aside. Do not overcook.
Step 3: Stir fry
- Heat 1–2 tbsp oil in a large pan over medium-high heat.
- Add onion and bell pepper. Stir fry 2–3 minutes until slightly tender but still crisp.
- Add short rib meat and toss to heat through.
- Add udon noodles.
- Mix sauce ingredients and pour into the pan. Toss everything together for 2–3 minutes until glossy and well coated.
- Turn off heat and mix in green onions.
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