Birria Ramen
Birria Ramen
Ingredients
For the Birria
- 3 pounds beef short ribs, cubed
- 2 tablespoons olive oil, or olive oil spray, as needed
- 1 tablespoon salt, or to taste
- 1 teaspoon black pepper, freshly ground, or to taste
- 1 teaspoon black peppercorns
- 1/2 teaspoon white peppercorns
- 1 tablespoon coriander seeds
- 2 cinnamon sticks, small pieces
- 2 bay leaves
- 1 yellow onion, medium, finely chopped
- 6 garlic cloves, sliced
- 4 dried ancho or guajillo chilies, cut into pieces
- 6 dried arbol chilies, cut into pieces
- 4 cups beef broth
For the Pickled Red Onions
- 1 red onion, thinly sliced
- 1/2 cup white vinegar
- 1/2 cup water
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
For Assembly and Garnish
- 4 bundles ramen noodles
- 1 cup shredded Monterey Jack cheese, or other white melting cheese
- 4 soft-boiled eggs, halved
- 4 radishes, thinly sliced
- 1/4 cup fresh cilantro, sprigs, for garnish
- 4 lime wedges, for serving
Instructions
- 1
Prepare the Pickled Red Onions: In a small saucepan, combine white vinegar, water, granulated sugar, and salt. Bring to a simmer over medium heat, stirring until sugar and salt dissolve. Remove from heat. Place the thinly sliced red onion in a heatproof jar. Pour the hot pickling liquid over the onions, ensuring they are fully submerged. Let cool to room temperature, then cover and refrigerate until ready to serve. (This can be done several hours or a day in advance).
⏱️ 15 min
- 2
Prepare the Beef: Place the cubed beef short ribs on a tray. Drizzle with olive oil, then season generously with salt and black pepper. Mix the beef to ensure it's evenly coated.
⏱️ 5 min
- 3
Toast Spices: In a dry frying pan, add black peppercorns, white peppercorns, coriander seeds, and cinnamon sticks. Toast over medium heat for 2-3 minutes until fragrant, shaking the pan occasionally to prevent burning.
⏱️ 3 min
- 4
Create Spice Sachet: Transfer the toasted spices to a piece of cheesecloth. Add the bay leaves and tie the cheesecloth with kitchen twine to form a sachet. Set aside.
⏱️ 2 min
- 5
Prepare Aromatics and Chilies: Finely chop the yellow onion and set aside. Slice the garlic cloves and set aside. Using kitchen scissors, cut the dried ancho or guajillo chilies and dried arbol chilies into smaller pieces. Set aside.
⏱️ 10 min
- 6
Sear the Beef: Drizzle 1 tablespoon of olive oil into a Dutch oven or large pot over high heat. Once hot, carefully add about half of the seasoned beef cubes, ensuring not to overcrowd the pot. Sear the beef on all sides until well-browned, about 5-7 minutes. Remove the seared beef from the pot and place it on a wire rack to drain any excess fat. Repeat with the remaining beef, adding more olive oil if needed.
⏱️ 15 min
- 7
Sauté Aromatics: In the same pot with the beef drippings, add the finely chopped yellow onion. Sauté, stirring frequently, for 5-7 minutes until the onion softens and caramelizes to a golden brown. Add the sliced garlic and continue to sauté for another minute until fragrant.
⏱️ 8 min
- 8
Simmer the Birria: Pour the beef broth into the pot, scraping up any browned bits from the bottom. Add the seared beef, the cut dried chilies, and the prepared spice sachet. Stir everything together. Bring the mixture to a simmer, then reduce heat to low, cover the pot with a lid, and let it simmer for 2 hours, or until the beef is very tender.
⏱️ 120 min
- 9
Blend Birria Sauce: Carefully remove about 1 cup of the birria liquid, along with some of the cooked chilies, onion, and garlic, from the pot and transfer them to a blender. Blend until completely smooth. Be cautious when blending hot liquids; vent the blender lid and cover with a towel.
⏱️ 5 min
- 10
Return Blended Sauce: Pour the smooth, blended sauce back into the pot with the remaining birria and beef. Stir to combine. Cover the pot again and continue to simmer for another 30 minutes to allow the flavors to meld.
⏱️ 30 min
- 11
Shred the Beef: Once the beef is tender, carefully remove it from the pot using tongs. Place it on a cutting board and, using two forks or gloved hands, shred the beef into small pieces. Discard the spice sachet.
⏱️ 10 min
- 12
Strain the Broth: Strain the birria broth from the pot into a smaller saucepan to remove any remaining solids. You should have a rich, clear consommé. Keep warm over low heat.
⏱️ 5 min
- 13
Cook Ramen Noodles: Bring the strained birria broth to a boil in the small saucepan. Add the ramen noodles to the boiling broth and cook until tender, according to package directions (usually 3-5 minutes).
⏱️ 5 min
- 14
Assemble the Birria Ramen: In each of four large serving bowls, place a handful of shredded white cheese at the bottom. Ladle a generous amount of the hot birria broth over the cheese to start melting it. Divide the cooked ramen noodles among the bowls. Top each with a mound of the shredded birria beef. Arrange pickled red onions, soft-boiled egg halves, sliced radishes, fresh cilantro sprigs, and lime wedges around the bowl.
⏱️ 10 min
- 15
Serve: Serve immediately and enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Birria Ramen
For the Birria
- 3 pounds beef short ribs, cubed
- 2 tablespoons olive oil, or olive oil spray, as needed
- 1 tablespoon salt, or to taste
- 1 teaspoon black pepper, freshly ground, or to taste
- 1 teaspoon black peppercorns
- 1/2 teaspoon white peppercorns
- 1 tablespoon coriander seeds
- 2 cinnamon sticks, small pieces
- 2 bay leaves
- 1 yellow onion, medium, finely chopped
- 6 garlic cloves, sliced
- 4 dried ancho or guajillo chilies, cut into pieces
- 6 dried arbol chilies, cut into pieces
- 4 cups beef broth
For the Pickled Red Onions
- 1 red onion, thinly sliced
- 1/2 cup white vinegar
- 1/2 cup water
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
For Assembly and Garnish
- 4 bundles ramen noodles
- 1 cup shredded Monterey Jack cheese, or other white melting cheese
- 4 soft-boiled eggs, halved
- 4 radishes, thinly sliced
- 1/4 cup fresh cilantro, sprigs, for garnish
- 4 lime wedges, for serving
Instructions
- 1
Prepare the Pickled Red Onions: In a small saucepan, combine white vinegar, water, granulated sugar, and salt. Bring to a simmer over medium heat, stirring until sugar and salt dissolve. Remove from heat. Place the thinly sliced red onion in a heatproof jar. Pour the hot pickling liquid over the onions, ensuring they are fully submerged. Let cool to room temperature, then cover and refrigerate until ready to serve. (This can be done several hours or a day in advance).
⏱️ 15 min - 2
Prepare the Beef: Place the cubed beef short ribs on a tray. Drizzle with olive oil, then season generously with salt and black pepper. Mix the beef to ensure it's evenly coated.
⏱️ 5 min - 3
Toast Spices: In a dry frying pan, add black peppercorns, white peppercorns, coriander seeds, and cinnamon sticks. Toast over medium heat for 2-3 minutes until fragrant, shaking the pan occasionally to prevent burning.
⏱️ 3 min - 4
Create Spice Sachet: Transfer the toasted spices to a piece of cheesecloth. Add the bay leaves and tie the cheesecloth with kitchen twine to form a sachet. Set aside.
⏱️ 2 min - 5
Prepare Aromatics and Chilies: Finely chop the yellow onion and set aside. Slice the garlic cloves and set aside. Using kitchen scissors, cut the dried ancho or guajillo chilies and dried arbol chilies into smaller pieces. Set aside.
⏱️ 10 min - 6
Sear the Beef: Drizzle 1 tablespoon of olive oil into a Dutch oven or large pot over high heat. Once hot, carefully add about half of the seasoned beef cubes, ensuring not to overcrowd the pot. Sear the beef on all sides until well-browned, about 5-7 minutes. Remove the seared beef from the pot and place it on a wire rack to drain any excess fat. Repeat with the remaining beef, adding more olive oil if needed.
⏱️ 15 min - 7
Sauté Aromatics: In the same pot with the beef drippings, add the finely chopped yellow onion. Sauté, stirring frequently, for 5-7 minutes until the onion softens and caramelizes to a golden brown. Add the sliced garlic and continue to sauté for another minute until fragrant.
⏱️ 8 min - 8
Simmer the Birria: Pour the beef broth into the pot, scraping up any browned bits from the bottom. Add the seared beef, the cut dried chilies, and the prepared spice sachet. Stir everything together. Bring the mixture to a simmer, then reduce heat to low, cover the pot with a lid, and let it simmer for 2 hours, or until the beef is very tender.
⏱️ 120 min - 9
Blend Birria Sauce: Carefully remove about 1 cup of the birria liquid, along with some of the cooked chilies, onion, and garlic, from the pot and transfer them to a blender. Blend until completely smooth. Be cautious when blending hot liquids; vent the blender lid and cover with a towel.
⏱️ 5 min - 10
Return Blended Sauce: Pour the smooth, blended sauce back into the pot with the remaining birria and beef. Stir to combine. Cover the pot again and continue to simmer for another 30 minutes to allow the flavors to meld.
⏱️ 30 min - 11
Shred the Beef: Once the beef is tender, carefully remove it from the pot using tongs. Place it on a cutting board and, using two forks or gloved hands, shred the beef into small pieces. Discard the spice sachet.
⏱️ 10 min - 12
Strain the Broth: Strain the birria broth from the pot into a smaller saucepan to remove any remaining solids. You should have a rich, clear consommé. Keep warm over low heat.
⏱️ 5 min - 13
Cook Ramen Noodles: Bring the strained birria broth to a boil in the small saucepan. Add the ramen noodles to the boiling broth and cook until tender, according to package directions (usually 3-5 minutes).
⏱️ 5 min - 14
Assemble the Birria Ramen: In each of four large serving bowls, place a handful of shredded white cheese at the bottom. Ladle a generous amount of the hot birria broth over the cheese to start melting it. Divide the cooked ramen noodles among the bowls. Top each with a mound of the shredded birria beef. Arrange pickled red onions, soft-boiled egg halves, sliced radishes, fresh cilantro sprigs, and lime wedges around the bowl.
⏱️ 10 min - 15
Serve: Serve immediately and enjoy!