BIRRIA RAMEN

Ingredients

• 2 pounds Beef Short Ribs (Korean‑style cut, bone‑in, well‑marbled)
• 1 large Red Onion (Diced; regular yellow onion works fine)
• 4 cloves Garlic (Minced)
• 2 tablespoons Tomato Paste (Regular canned tomato paste)
• 2 tablespoons Vegetable Oil (For sautéing)
• 2 whole Ancho Chili (Dried, stems removed)
• 2 whole Guajillo Chili (Dried, stems removed)
• 1 whole Chile de Árbol (Very spicy; optional for extra heat)
• 2 tablespoons White Vinegar (For soaking chilies)
• 8 cups Water (Divided: 2 cups for chili soak, 6 cups for cooking)
• 1 teaspoon Salt
• ½ teaspoon Black Pepper
• 1 teaspoon Paprika
• 1 teaspoon Dried Oregano
• 1 teaspoon Coriander Seed (Ground)
• ½ teaspoon Dried Thyme
• ½ teaspoon Ground Cumin
• 1 whole Bay Leaf
• 3 whole Cloves
• 1 small Cinnamon Stick
• 200 grams Ramen Noodles (Fresh or high‑quality instant ramen, no seasoning packet)
• 2 large Eggs (Soft‑boiled, halved)
• 1 whole Lime (Juiced, plus wedges for serving)
• ¼ cup Fresh Cilantro (Chopped, for garnish)

Instructions

1. Soak Dried Chilies

   Place the ancho, guajillo, and chile de árbol in a heat‑proof bowl, cover with 2 cups of very hot water, add the white vinegar, and let steep for 20 minutes until softened.

   Time: PT20M

2. Caramelize Aromatics

   In a large skillet, heat the vegetable oil over medium heat. Add the diced onion and sauté until translucent, then add the minced garlic and tomato paste. Cook, stirring frequently, until the mixture darkens and develops a deep, slightly charred aroma, about 8‑10 minutes.

   Time: PT10M

   Temperature: Medium

3. Sear Short Ribs

   Pat the short ribs dry with paper towels. In the same skillet, add a little more oil if needed and sear the ribs on each side until a rich brown crust forms, about 5 minutes per side. Do not cook through; they will finish in the slow cooker.

   Time: PT10M

   Temperature: Medium‑High

4. Blend Chili‑Aromatics Puree

   Drain the soaked chilies, reserving the soaking liquid. Transfer the chilies, soaking liquid, caramelized onion‑garlic‑tomato mixture, all ground spices, and 1‑2 tablespoons of the rendered fat from the short ribs into a blender. Blend until completely smooth.

   Time: PT5M

5. Prepare Spice Bag

   Place the bay leaf, whole cloves, and cinnamon stick into a small piece of cheesecloth, gather the corners, and tie tightly to form a spice sachet.

   Time: PT2M

6. Combine Ingredients in Slow Cooker

   Transfer the seared short ribs to the slow cooker. Pour the blended puree over the ribs, add the spice bag, and add enough water (about 6 cups) to fully submerge the meat. Stir gently to combine.

   Time: PT5M

7. Cook the Birria Broth

   Set the slow cooker to low and cook for 4 hours, or pressure‑cook for 45 minutes. The meat should become fork‑tender and fall off the bone.

   Time: PT4H

8. Shred the Meat

   Remove the short ribs from the broth with tongs. Let cool just enough to handle, then pull the meat off the bones and shred it using two forks. Return the shredded meat to the broth; discard the bones and spice bag.

   Time: PT10M

9. Cook Ramen Noodles

   Bring a separate pot of water to a boil, add the ramen noodles, and cook according to package directions (usually 3‑4 minutes). Drain and briefly rinse under hot water to stop cooking.

   Time: PT4M

   Temperature: Boiling

10. Prepare Soft‑Boiled Eggs

    While the noodles cook, bring a small pot of water to a boil, lower the heat to a gentle simmer, and add the eggs. Cook for 6 minutes for a jammy yolk, then transfer to an ice bath for 2 minutes. Peel and halve.

    Time: PT8M

    Temperature: Simmer

11. Assemble Bowls

    Divide the cooked noodles among four bowls. Ladle hot birria broth over the noodles, ensuring each bowl gets a generous amount of shredded short rib. Top each with a halved soft‑boiled egg, a sprinkle of chopped cilantro, and a drizzle of fresh lime juice.

    Time: PT5M

Nutrition Facts

Calories

650

Protein

30g

Carbohydrates

70g

Fat

25g

Fiber

4g