Birria Ramen using Ezbombs.
Birria Ramen using EZBOMBS. is a easy Japanese recipe that serves 4. 350 calories per serving. Recipe by Rosie Cooks on YouTube.
Prep: 20 min | Cook: 1 hr 10 min | Total: 1 hr 45 min
Cost: $13.50 total, $3.38 per serving
Ingredients
- 2 lb Beef Roast (trimmed of excess fat, cut into large chunks for pressure cooking)
- 4 cups Water (for pressure cooking the beef)
- 4 squares Ramen Noodles (instant ramen squares, discard the seasoning packet)
- 1 medium Onion (thinly sliced for garnish)
- 1 handful Fresh Cilantro (roughly chopped for garnish)
Instructions
Prepare the Beef
Trim any excess fat from the 2 lb beef roast, cut it into large chunks and place them in the pressure cooker. Add 4 cups of water.
Time: PT5M
Pressure Cook the Beef
Seal the pressure cooker lid, ensure the vent valve is closed, and set the cooker to high pressure for 1 hour.
Time: PT1H
Temperature: high pressure
Release the Pressure Safely
After the hour, carefully turn the vent to quick‑release the steam. Keep your face away from the steam vent.
Time: PT5M
Shred the Beef
Open the cooker, remove the beef pieces and shred them with two forks until the meat falls apart.
Time: PT5M
Cook the Ramen Noodles
Return the shredded beef to the pot, add the 4 squares of ramen noodles, discard the seasoning packet, close the lid (no heat) and let sit for 5 minutes until the noodles soften.
Time: PT5M
Assemble the Bowls
Divide the noodle‑beef mixture among 4 serving bowls. Top each with sliced onion and chopped cilantro. Serve immediately.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 25 g
- Carbohydrates
- 45 g
- Fat
- 10 g
- Fiber
- 2 g
Dietary info: Gluten, High Protein, Dairy-Free
Allergens: Wheat, Soy
Ingredient Substitutions
- Instead of Beef Roast: Pork shoulder, Chicken thighs
- Instead of Water: Beef broth, Chicken broth
- Instead of Ramen Noodles: Udon noodles, Soba noodles
- Instead of Onion: Shallots, Green onions
- Instead of Fresh Cilantro: Parsley, Thai basil
Equipment Needed
- Pressure Cooker
- Cutting Board
- Chef's Knife
- Measuring Cup
- Forks or Tongs
- Serving Bowls
- Spoon
Critical Steps — Do Not Skip
- Seal the pressure cooker properly before cooking
- Quick‑release the steam safely to avoid burns
- Shred the beef while it is still hot for easy pulling
Chef Tips from the Video
- For extra umami, add a splash of soy sauce or a drizzle of sesame oil just before serving.
- Toast the sliced onion briefly in a hot pan for a sweeter flavor if you have extra time.
Troubleshooting
Beef is not tender after 1 hour.
Continue pressure cooking for an additional 10‑15 minutes; natural release helps break down connective tissue.
Noodles are too soggy.
Reduce the resting time to 3 minutes or add the noodles after the beef has been removed, cooking them directly in boiling water for 2 minutes.
Steam leaks from the pressure cooker.
Check the sealing ring for damage and ensure the lid is aligned correctly before sealing.
Storage
Refrigerator: Store leftover beef and noodles in airtight containers for up to 3 days.
Freezer: Separate shredded beef from noodles; freeze beef for up to 2 months.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Cook the beef roast a day ahead and shred; store in the fridge and reheat when ready.
- The ramen noodles can be added just before serving to keep them from getting soggy.
Frequently Asked Questions
What is the cultural significance and history of ramen in Japanese cuisine?
Ramen originated in China and was introduced to Japan in the early 20th century, becoming a beloved street‑food staple after World War II. Over decades it evolved into countless regional styles, from Sapporo’s miso ramen to Hakata’s tonkotsu broth, reflecting Japan’s love for adaptable noodle soups.
What are the traditional regional variations of ramen in Japan?
Major regional variations include Sapporo’s rich miso‑based broth, Hakata’s creamy pork‑bone tonkotsu, Tokyo’s soy‑based shoyu, and Kitakata’s thick, flat noodles in a light shio broth. Each region emphasizes different broth bases, noodle thickness, and toppings.
How is ramen traditionally served in Japan?
Ramen is typically served in a large bowl with the hot broth poured over the noodles, topped with sliced chashu pork, soft‑boiled egg, nori, green onions, and sometimes bamboo shoots. It is eaten immediately with chopsticks for the noodles and a soup spoon for the broth.
What occasions or celebrations is ramen associated with in Japanese culture?
Ramen is a comfort food enjoyed year‑round, but it’s especially popular during winter festivals, late‑night meals after work, and as a quick lunch for students. Some regions hold ramen‑themed festivals celebrating local broth styles.
What other Japanese dishes pair well with an Easy Beef Ramen Bowl?
A light side of edamame, a crisp cucumber sunomono salad, or a small plate of pickled ginger (gari) complement the rich beef ramen. For a fuller meal, serve with a Japanese‑style omelette (tamagoyaki) or steamed rice.
What makes the Easy Beef Ramen Bowl special compared to traditional ramen?
This recipe uses a pressure‑cooked beef roast instead of the usual chashu pork, giving the broth a deep, beefy flavor and making the meat melt‑in‑your‑mouth tender. It also streamlines preparation by using instant ramen noodles, perfect for a quick weeknight dinner.
What are the most common mistakes to avoid when making the Easy Beef Ramen Bowl?
Common mistakes include not sealing the pressure cooker properly, which can cause loss of pressure, and overcooking the noodles, which makes them mushy. Also, releasing steam too quickly can cause burns, so always vent away from your face.
Why does this recipe use a pressure cooker instead of slow‑cooking the beef?
A pressure cooker reduces the cooking time from several hours to just one, while still breaking down collagen for tender beef. This makes the dish feasible for a weeknight without sacrificing the rich, melt‑away texture of traditional braised meat.
Can I make the Easy Beef Ramen Bowl ahead of time and how should I store it?
Yes, you can pressure‑cook the beef a day ahead, shred it, and keep it in the refrigerator for up to 3 days. Store the noodles separately and combine just before serving to keep them from becoming overly soft.
What does the YouTube channel Rosie Cooks specialize in?
The YouTube channel Rosie Cooks focuses on simple, family‑friendly recipes that use everyday ingredients and kitchen tools, often featuring quick weeknight meals and comfort food twists.
How does the YouTube channel Rosie Cooks' approach to Japanese cooking differ from other cooking channels?
Rosie Cooks blends classic Japanese flavors with Western convenience, such as using a pressure cooker for beef ramen, making traditionally time‑intensive dishes accessible to home cooks without sacrificing authenticity.
Last updated: September 6, 2026
