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
Units
Scale
- 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