Birria Ramen
Birria Ramen is a medium Japanese recipe that serves 4. 550 calories per serving. Recipe by Mr. Make It Happen on YouTube.
Prep: 35 min | Cook: 1 hr 15 min | Total: 2 hrs 10 min
Cost: $37.60 total, $9.40 per serving
Ingredients
- 2.5 lb Chuck Roast (well‑marbled, cut into 2‑inch cubes)
- 2 tsp Kosher Salt (for heavy seasoning)
- 2 tbsp All-Purpose Seasoning (store‑bought all‑purpose blend (e.g., Lawry's))
- 4 Dried Chili Peppers (any mild to medium dried chilies, rehydrated)
- 1 cup Water (for rehydrating peppers)
- 1 can (28 oz) Crushed Tomatoes (no added salt)
- 1 tbsp Brown Sugar (balances the spice)
- 1 large Yellow Onion (diced)
- 2 tbsp Soy Sauce (adds umami to broth)
- 2 cloves Garlic (minced)
- 1 tsp Ginger (freshly grated)
- 1 tsp Sesame Oil (finishing oil)
- 1 Beef Ramen Seasoning Packet (store‑bought ramen beef flavor packet (optional))
- 2 packages (3 oz each) Ramen Noodles (fresh or instant, discard seasoning packet)
- 2 stalks Green Onions (thinly sliced for garnish)
- 2 Soft‑Boiled Egg (halved, optional garnish)
- 1 tsp Sesame Seeds (toasted, optional garnish)
Instructions
Cube and Season the Beef
Trim any excess fat from the chuck roast, then cut into roughly 2‑inch cubes. Place the cubes in a bowl, sprinkle with 2 tsp kosher salt and 2 tbsp all‑purpose seasoning, and toss to coat evenly.
Time: PT10M
Sear the Beef
Heat 2 tbsp oil in a large pot or Dutch oven over medium‑high heat. Working in batches, add the seasoned beef cubes and sear until browned on all sides, about 3‑4 minutes per batch. Transfer seared beef to a plate.
Time: PT10M
Rehydrate Dried Chili Peppers
Place the dried chilies in a heat‑proof bowl, cover with 1 cup hot water, and let soak for 5 minutes until softened. Drain, reserving the soaking liquid.
Time: PT5M
Blend Peppers, Tomatoes, and Sugar
Add the rehydrated chilies, ½ cup of the soaking liquid, the 28‑oz can of crushed tomatoes, and 1 tbsp brown sugar to the blender. Blend until smooth.
Time: PT5M
Sauté Onion
In the same pot used for searing, add a little more oil if needed and sauté the diced onion over medium heat until translucent, about 5 minutes.
Time: PT5M
Combine Beef and Broth
Return the seared beef to the pot. Pour in the blended pepper‑tomato mixture, then add 2 tbsp soy sauce, minced garlic, grated ginger, 1 tsp sesame oil, and the optional beef ramen seasoning packet. Stir to combine.
Time: PT5M
Pressure Cook the Broth
Seal the pot with a pressure‑cooker lid (or transfer to a pressure cooker). Cook on high pressure for 1 hour. If using a Dutch oven, simmer on low for 3½ hours instead.
Time: PT1H
Finish the Broth
After pressure releases, open the pot, skim excess fat if desired, and give the broth a final taste. Adjust seasoning with additional soy sauce or a pinch of sugar if needed.
Time: PT5M
Cook Ramen Noodles
Bring the broth back to a gentle boil. Add the ramen noodles and cook according to package directions, usually 3‑4 minutes, until just tender.
Time: PT5M
Temperature: 212°F
Assemble and Garnish
Divide noodles, broth, and beef among 4 serving bowls. Top each with sliced green onions, a halved soft‑boiled egg, and toasted sesame seeds if desired.
Time: PT5M
Nutrition Facts
- Calories
- 550
- Protein
- 30 g
- Carbohydrates
- 60 g
- Fat
- 15 g
- Fiber
- 5 g
Dietary info: Gluten, Dairy-Free, Nut-Free
Allergens: Soy, Wheat, Egg
Ingredient Substitutions
- Instead of Chuck Roast: Beef short ribs, Beef stew meat
- Instead of Kosher Salt: Table salt
- Instead of All-Purpose Seasoning: Seasoned salt, Homemade blend of garlic powder, onion powder, paprika
- Instead of Dried Chili Peppers: Dried red pepper flakes, Fresh jalapeños
- Instead of Crushed Tomatoes: Tomato puree
- Instead of Brown Sugar: Honey, Maple syrup
- Instead of Yellow Onion: Shallots
- Instead of Soy Sauce: Tamari
- Instead of Ginger: Ground ginger (½ tsp)
- Instead of Sesame Oil: Vegetable oil (omit for flavor)
- Instead of Beef Ramen Seasoning Packet: Additional soy sauce, Miso paste (1 tbsp)
- Instead of Ramen Noodles: Udon noodles, Soba noodles
Equipment Needed
- Cutting Board
- Chef's Knife
- Measuring Spoons
- Measuring Cups
- Large Pot or Dutch Oven
- Pressure Cooker (optional)
- Blender
- Ladle
- Strainer (optional)
- Serving Bowls
- Tongs
Critical Steps — Do Not Skip
- Heavy seasoning and proper searing of the beef cubes for deep flavor.
- Rehydrating the dried chilies fully before blending.
- Pressure cooking for the full hour to achieve melt‑in‑your‑mouth tenderness.
- Cooking the ramen noodles just before serving to avoid sogginess.
Chef Tips from the Video
- Use a well‑marbled chuck roast for maximum richness; the fat renders into the broth.
- Add a final drizzle of toasted sesame oil right before serving for extra aroma.
- For extra depth, stir in a tablespoon of miso paste after pressure cooking.
Troubleshooting
Beef is still tough after cooking.
Ensure the pressure cooker reached full pressure and cook for the full 1 hour; alternatively, extend low‑slow simmer another 30 minutes.
Broth is too salty.
Dilute with additional water or unsalted broth and add a splash of rice vinegar to brighten flavors.
Noodles become mushy.
Cook noodles just before serving and serve immediately; if leftovers, rinse cooked noodles under cold water to stop cooking.
Storage
Refrigerator: Broth and beef can be stored in airtight containers for up to 3 days.
Freezer: Broth freezes well for up to 2 months; thaw before reheating.
Room temperature: Noodles should be kept dry at room temperature; do not store cooked noodles at room temperature.
Make-Ahead Tips
- Prepare the broth a day ahead and refrigerate; reheat and add fresh noodles before serving.
- The seared beef can be frozen after step 6 for up to 2 months.
Frequently Asked Questions
What is the cultural significance and history of Beria Ramen in Japanese cuisine?
Beria Ramen is a modern, fusion take on traditional Japanese ramen that incorporates Western‑style braised beef. While classic ramen uses pork or chicken, this version reflects Japan’s post‑war openness to beef and hearty stews, blending ramen’s noodle culture with slow‑cooked beef broth.
What are the traditional regional variations of beef ramen in Japan?
In Hokkaido, beef ramen often features a miso‑based broth, while in Kyushu the broth may be richer with pork‑bone kombu stock. Beria Ramen’s tomato‑and‑chili base is a creative departure, but the concept of beef‑based ramen exists in regions that historically raised cattle.
How is authentic Japanese ramen traditionally served, and how does Beria Ramen differ?
Traditional ramen is served in a hot broth with sliced chashu pork, soft‑boiled egg, nori, and scallions. Beria Ramen swaps the pork for chunky, pressure‑cooked chuck roast and adds a spicy tomato‑chili broth, giving it a bolder, slightly sweet flavor profile.
What occasions or celebrations is beef‑based ramen like Beria Ramen traditionally associated with in Japan?
Beef ramen is often enjoyed during colder months or special gatherings because the rich, hearty broth provides warmth. It’s also served at izakayas as a comforting late‑night dish, making it suitable for family meals or casual parties.
What makes Beria Ramen special or unique in Japanese ramen cuisine?
The use of chuck roast, pressure‑cooking, and a tomato‑chili blend creates a deep, slightly sweet heat that isn’t typical in classic ramen. This fusion of Western braising techniques with Japanese noodle culture gives Beria Ramen its distinctive flavor and texture.
What are the most common mistakes to avoid when making Beria Ramen at home?
Common errors include overcrowding the pot when searing, which prevents a proper crust; under‑cooking the beef, resulting in toughness; and overcooking the ramen noodles, which makes the broth soggy. Follow the searing and timing steps carefully.
Why does this Beria Ramen recipe use a pressure cooker instead of a traditional slow simmer?
A pressure cooker reduces the braising time from several hours to just one, while still extracting maximum flavor and tenderness from the chuck roast. This makes the dish more accessible for home cooks with limited time.
Can I make Beria Ramen ahead of time and how should I store it?
Yes. Prepare the broth and braised beef a day ahead, refrigerate in airtight containers for up to 3 days, and store noodles separately. Reheat the broth, cook fresh noodles, and assemble just before serving.
What texture and appearance should I look for when making Beria Ramen?
The beef should be fork‑tender and falling apart, the broth a deep reddish‑brown hue from the tomatoes and chilies, and the noodles should be al dente, slightly glossy from the broth. Garnishes add a pop of green and white contrast.
How do I know when the Beria Ramen broth is done cooking?
After the pressure‑cooking cycle, the beef will be easily shredded with a fork, and the broth will have a rich, aromatic scent. Taste for balance—salt, sweetness, and heat should be harmonious.
What does the YouTube channel Mr. Make It Happen specialize in?
The YouTube channel Mr. Make It Happen focuses on bold, flavorful home‑cooking tutorials that often feature unconventional twists on classic dishes, with an emphasis on quick, practical techniques for everyday cooks.
How does the YouTube channel Mr. Make It Happen's approach to Japanese cooking differ from other Japanese cooking channels?
Mr. Make It Happen blends traditional Japanese recipes with Western cooking methods—like pressure‑cooking beef for ramen—creating fusion dishes that are faster to prepare while still honoring authentic flavor foundations.
Last updated: August 21, 2026
