The Mexican Ramen Noodles you didn't know you needed

Ingredients

• 2 lb Beef Short Ribs (bone‑in, trimmed)
• 1 tsp Salt (for seasoning ribs)
• 1 tsp Black Pepper (freshly ground)
• 2 tbsp Chipotle Peppers in Adobo Sauce (finely chopped)
• 1 cup Canned Diced Tomatoes (drained)
• 2 tbsp Rice Vinegar (or white distilled vinegar)
• 3 cloves Garlic (minced)
• 2 tbsp Fresh Oregano (chopped, can use dried 1 tsp)
• 1 tsp Smoked Paprika
• 1 tsp Ground Cumin
• 2 tbsp Vegetable Oil (for searing and frying)
• 1 Large Yellow Onion (thinly sliced)
• 1 Cinnamon Stick
• 3 Whole Cloves
• 4 cup Beef Stock (low‑sodium)
• 2 packs Ramen Noodles (≈200 g total, discard seasoning packet)
• 1 cup Shredded Green Cabbage (thinly sliced)
• 1 Jalapeño Pepper (thinly sliced, seeds removed for less heat)
• 2 tbsp Fresh Cilantro (chopped)
• 1 Lime (cut into wedges for serving)
• 2 Eggs (soft‑boiled, halved)
• 1 tbsp Additional Vegetable Oil (for crisping beef bits)

Instructions

1. Season and Marinate the Beef

   Pat the beef short ribs dry, then season all sides with salt and pepper. Place them in a shallow tray, pour the chipotle‑adobo, diced tomatoes, rice vinegar, minced garlic, chopped oregano, smoked paprika, and ground cumin over the ribs, and toss to coat. Cover and refrigerate overnight (at least 8 hours).

   Time: PT15M

2. Prepare the Aromatic Base

   Remove the ribs from the fridge. In a Dutch oven, heat 2 tbsp vegetable oil over medium heat. Add the sliced onion, a pinch of salt, 1 cinnamon stick, and 3 whole cloves. Sauté, stirring occasionally, until the onion is soft and golden, about 10 minutes.

   Time: PT10M

   Temperature: Medium heat

3. Sear the Beef

   Drain most of the marinade (reserve for later) and add the ribs to the pot. Sear each side until nicely browned, about 3‑4 minutes per side, turning as needed. This develops deep flavor through caramelization.

   Time: PT12M

   Temperature: Medium‑high heat

4. Braise the Ribs

   Return the reserved marinade to the pot, add 4 cups beef stock, and bring to a gentle simmer. Reduce heat to low, cover, and let cook for 4 hours, or until the meat is fork‑tender and falling off the bone.

   Time: PT4H0M

   Temperature: Low simmer

5. Crisp the Beef Bits

   Using a ladle, skim off the clear fat that has risen to the surface and set aside (about 1 tbsp). Transfer a portion of the braised meat to a hot skillet with 1 tbsp oil. Fry, stirring constantly, until the pieces become slightly crispy and caramelized, about 5 minutes. Set aside for garnish.

   Time: PT5M

   Temperature: Medium‑high heat

6. Strain the Broth

   Place a fine mesh strainer over a clean pot and pour the braising liquid through, discarding solids. Keep the clear, richly colored broth warm on low heat.

   Time: PT5M

   Temperature: Low heat

7. Cook the Ramen Noodles

   Bring a large pot of water to a rolling boil. Add the ramen noodles and cook according to package directions (usually 3‑4 minutes) until al dente. Drain and set aside.

   Time: PT5M

   Temperature: Boiling

8. Assemble the Bowls

   Divide the cooked noodles among four bowls. Ladle hot broth over the noodles, then top each with crispy beef bits, shredded cabbage, sliced jalapeño, a halved soft‑boiled egg, and a sprinkle of cilantro. Finish with a wedge of lime and a drizzle of the reserved cooking oil for sheen.

   Time: PT5M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

55 g

Fat

20 g

Fiber

4 g

Ingredient Substitutions

• Instead of Beef Short Ribs: Beef shank, Beef chuck roast
• Instead of Chipotle Peppers in Adobo Sauce: chipotle powder, smoked paprika
• Instead of Canned Diced Tomatoes: fresh tomatoes, diced
• Instead of Rice Vinegar: apple cider vinegar
• Instead of Garlic: garlic powder (1 tsp)
• Instead of Fresh Oregano: dried oregano
• Instead of Smoked Paprika: regular paprika
• Instead of Vegetable Oil: canola oil, peanut oil
• Instead of Large Yellow Onion: white onion
• Instead of Beef Stock: bone broth, water with bouillon cube
• Instead of Ramen Noodles: egg noodles, udon
• Instead of Shredded Green Cabbage: napa cabbage
• Instead of Jalapeño Pepper: serrano pepper
• Instead of Fresh Cilantro: fresh parsley
• Instead of Eggs: poached egg

Equipment Needed

• Dutch Oven
• Large Skillet or Frying Pan
• Ladle
• Chef’s Knife
• Cutting Board
• Mixing Bowl
• Measuring Spoons
• Measuring Cups
• Pot for Noodles
• Colander or Strainer
• Tongs (optional)
• Timer (optional)

Critical Steps — Do Not Skip

• Season and marinate the beef overnight
• Sear the beef to develop caramelization
• Braise low and slow for 4 hours
• Crisp the braised meat at the end for texture
• Strain the broth to retain clarity

Chef Tips from the Video

• Use bone‑in short ribs for maximum gelatin and richness
• Reserve the flavorful fat that rises to the top; it adds shine and depth when drizzled
• For extra heat, add a dash of extra chipotle adobo or a sliced serrano pepper

Troubleshooting

Storage

Refrigerator: Store broth in airtight containers for up to 3 days; reheat gently.

Freezer: Freeze broth in portion‑size bags for up to 2 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the ribs the night before for deeper flavor
• The braised broth can be made up to 2 days ahead and reheated
• Crisp the beef bits just before serving to retain crunch

Frequently Asked Questions