Description
A comforting fusion of birria and ramen, perfect for family meals or sharing with friends.
Ingredients
Scale
- 2 pounds Beef (Short Ribs)
- 1 medium Onion (Yellow or white onion works best)
- 4 cloves Garlic (Fresh garlic is preferable)
- 2 cups Tomatoes (Fresh or canned)
- 2 tablespoons Tomato Paste
- 2 tablespoons Apple Cider Vinegar
- 4 cups Beef Stock
- 8 ounces Ramen Noodles (Fresh or dried)
- 1 cup Fresh Cilantro (For garnish)
- 1 cup Daikon Radishes (Regular radishes can be substituted)
- 4 pieces Soft-Boiled Eggs (Optional)
- Dried Chilies (Arbol chilis for spice or smoked chipotle for smokiness)
Instructions
- Toast the dried chilies in a dry skillet on medium heat for about 1 to 2 minutes until they puff and scent the air. Set aside.
- Chop the onion and garlic roughly and sauté in a splash of oil in your Dutch oven until soft and glossy, about 5 minutes.
- Add the tomatoes and tomato paste to the onions and cook for 4 to 5 minutes until the mixture smells rich.
- Combine the toasted chilies, tomato mixture, apple cider vinegar, and a cup of beef stock in a blender. Blend until smooth.
- Season the short ribs with salt and sear in the Dutch oven over medium-high heat until browned on all sides.
- Pour the blended chile-tomato sauce over the seared meat and add the remaining beef stock. Bring to a gentle simmer.
- Let the pot simmer on low for 150 to 180 minutes or until the meat pulls apart easily.
- Remove the meat, shred it, and strain the broth back into the pot.
- Cook the ramen noodles separately according to package instructions, then drain and divide into warm bowls.
- Ladle the broth over the noodles, top with shredded beef, cilantro, daikon radish, and soft-boiled eggs if desired.
Notes
For a creamier broth, stir a spoonful of butter into the broth just before serving. Consider using smoked chipotles for a deeper flavor.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 7g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 150mg
Keywords: birria ramen, comfort food, family recipe, hearty meal, fusion dish