Birria ramen sounds like a joke, right up until you taste it. Then you’re hooked forever, believe me. The chile-braised beef broth from a traditional birria has so much depth, body and spice that it stands toe to toe with any tonkotsu or shoyu base you have ever had.
This incredible fusion emerged from food truck culture, where cooks started swapping tortillas for noodles and discovered that birria consomme, with its guajillo and ancho chile backbone, wraps around fresh ramen noodles as naturally as if the two traditions had always been connected. It is a bowl of food that makes complete sense the moment the first bite hits. This recipe builds the broth on beef short ribs, which contribute collagen and marrow that give the liquid a rich, almost velvety body. Toasting the dried chiles before soaking them is a small step that pays off in smokiness and complexity.
After the short ribs braise for nearly three hours, the meat shreds effortlessly and the broth is deep, spicy, and mahogany red. Really. Assemble each bowl with fresh ramen noodles (not the dried instant kind), ladle the hot broth over. Top with a halved soft-boiled egg, sliced green onions, cilantro, and a bit of lime. The broth is a strong candidate for making a day ahead: it refrigerates well, the fat lifts off easily when cold, and the flavor only deepens overnight. Serve with chili oil on the side for anyone who wants more heat. 
How to Make Birria Ramen
Toast Chiles, Char Vegetables, and Blend Into Paste
Toast dried guajillo, ancho, and de árbol chiles in a dry skillet over medium heat for 30 seconds per side until fragrant and slightly puffed.
Soak in boiling water for 20 minutes.
Meanwhile, char Roma tomatoes, onion, and unpeeled garlic in the same skillet or under a broiler until blackened in spots.
Peel the garlic.
Drain the chiles and blend with the charred vegetables, cumin, oregano, cloves, vinegar, and one cup of beef broth until very smooth. This paste is the foundation of the entire broth.
Braise Short Ribs Low and Slow
Season beef short ribs generously with salt.
Place in a Dutch oven and pour the chile paste and remaining beef broth over the top. The liquid should come about halfway up the ribs.
Bring to a simmer, cover tightly, and cook on the lowest heat for two and a half to three hours.
Check occasionally to ensure the liquid hasn’t evaporated.
The meat is done when it falls off the bone with minimal effort.
Remove the ribs, shred the meat, and discard the bones. Skim excess fat from the broth.
Cook Noodles and Assemble Bowls
Cook fresh ramen noodles according to package directions – usually just two to three minutes in boiling water.
Divide among four bowls.
Ladle the hot birria broth over the noodles, making sure each bowl gets plenty of liquid.
Top with shredded beef, a halved soft-boiled egg, sliced green onions, and fresh cilantro.
Serve with lime wedges and chili oil on the side.
Birria Ramen
- Total Time: 210 minutes
- Yield: 4 servings 1x
Description
Birria ramen is the fusion dish that sounds like it shouldn’t work but 100% does. The rich, chile-laced consommé from birria replaces traditional ramen broth, and shredded braised beef tops the noodles. We’re addicted, and soon you will be too.
Ingredients
- 2 lbs beef short ribs
- 4 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 2 dried chiles de árbol
- 3 Roma tomatoes, halved
- 1/2 medium white onion, quartered
- 4 cloves garlic, unpeeled
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon ground cloves
- 1 tablespoon apple cider vinegar
- 6 cups beef broth
- 2 teaspoons kosher salt
- 4 packs fresh ramen noodles
- 4 soft-boiled eggs, halved
- 4 green onions, sliced
- Fresh cilantro, chopped
- 1 lime, quartered
- Sriracha or chili oil for serving
Instructions
- Toast the dried chiles in a dry skillet over medium heat for 30 seconds per side until fragrant. Soak in boiling water for 20 minutes.
- Char the tomatoes, onion, and garlic in the same skillet or under a broiler until blackened. Peel the garlic.
- Drain the chiles and blend with the charred vegetables, cumin, oregano, cloves, vinegar, and 1 cup of broth until very smooth.
- Season the short ribs with salt. Place in a Dutch oven and pour the chile sauce and remaining broth over the top. Bring to a simmer, cover, and cook on low for 2 1/2 to 3 hours until the meat falls off the bone.
- Remove the short ribs, shred the meat, and discard the bones. Skim excess fat from the broth.
- Cook the ramen noodles according to package directions. Divide among 4 bowls.
- Ladle the hot birria broth over the noodles. Top with shredded beef, a halved soft-boiled egg, green onions, and cilantro. Serve with lime wedges and chili oil.
Notes
- Short ribs work better than chuck roast here because the bones add body and richness to the broth that translates directly to ramen quality.
- Fresh ramen noodles from the refrigerated section are non-negotiable — dried ramen packets will not hold up to this broth.
- The broth can be made a day ahead and refrigerated. The fat solidifies on top for easy skimming, and the flavors improve overnight.
- Prep Time: 30 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 4
- Sodium: 890
- Fat: 28
- Carbohydrates: 38
- Fiber: 2
- Protein: 44
- Cholesterol: 135
Frequently Asked Questions
Can I use a different cut of beef?
Short ribs are ideal because the bones add body to the broth. Chuck roast works but produces a thinner broth. Oxtail is an excellent alternative.
Can I make the broth ahead?
Yes. The broth can be made a day ahead and refrigerated. The fat solidifies on top for easy skimming, and the flavors improve overnight.
Where do I find fresh ramen noodles?
Most grocery stores carry them in the refrigerated section near tofu and Asian ingredients. Asian markets will have multiple varieties.
made the broth on Sunday, ate it Tuesday. somehow even better after two days in the fridge. fat lifted right off the top, clean.
toasting the chiles before soaking — 30 seconds per side is really all they need. I left mine a bit long and they went bitter. watch them.
I need to lie down. that broth.
I rolled my eyes at ‘birria ramen’ and then ate two bowls. the guajillo-ancho broth on ramen noodles makes more sense than it has any right to.
DO NOT use the dried instant packets. I tried once out of laziness and it was a waste of three hours of braising. fresh noodles from the refrigerated section or don’t bother.