Birria Ramen - The Ultimate Ramen Recipe! House of Yumm (2024)

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Prep: 20 minutes mins

Cook: 3 hours hrs 30 minutes mins

Total: 3 hours hrs 50 minutes mins

Servings: 8

• ▢ 7-8 cups water
• ▢ 4 pounds chuck roast cut into 4 large pieces
• ▢ 2 pounds short ribs (bone-in) or back ribs bone in
• ▢ 1 large white onion dry skins removed, cut in half crosswise
• ▢ 1 garlic bulb cut the narrow top off, no need to peel
• ▢ 1 carrot cut in half crosswise, then cut in half (4 large pieces of carrot)
• ▢ 5 bay leaves dried
• ▢ 8 guajillo chiles stems cut off and seeds removed
• ▢ 3 tablespoons chicken bouillon
• ▢ 1-2 teaspoons chili powder
• ▢ 1 teaspoon mexican oregano
• ▢ 1 teaspoon ground cumin
• ▢ 1 teaspoon salt adjust to taste
• ▢ 4 (3 ounce packages) ramen noodles

Toppings

• ▢ radishes sliced
• ▢ cabbage shredded
• ▢ cilantro diced
• ▢ white onion diced

• Add Ingredients to Pot: In large pot add meat, onion, garlic, carrots and dried peppers. Cover with water. (This uses my large 7 qt pot and it fills it to the top!)

  See Also

  Simple Yakisoba Noodles Recipe

• Add Seasonings & Boil: Add chicken bouillon, oregano, cumin and salt, stir to combine. Bring to a boil. Then reduce heat and continue to simmer.

• Skim: After 30 minutes, skim the top of the pot to remove impurities from the bone cooking out. (will look like little bits of foam on the top)

• Blend Chiles: Remove the peppers (should be softened) and place in a blender or food processor. Blend until smooth, add up to 1/4 cup of broth if needed to help get a smooth consistency.

• Strain Peppers: Strain the peppers if needed to remove bits of skin (if using a high powered blender this step is not necessary).

• Add the blended peppers into the broth and stir to combine.

• Adjust Seasonings: Add in the chili powder as desired to get a nice deep red color to the broth.

• Cover and Simmer: Cover and continue to simmer for about 3 hours or until meat is tender and easily shredding on it’s own. (remove lid and give a stir every 40 minutes or so. Can also taste the broth once the meat is cooked through and adjust seasonings as needed).

• Skim: Skim the excess grease from the top of the broth.

• Remove Aromatics: Remove the onion, garlic, carrots and bay leaves from the broth.

• Shred Meat: Remove the meat from the broth and shred. Remove any bones.

Ramen

• Boil: Bring a large pot of water to a boil.

• Cook: Add the ramen noodles to the boiling water. Cook for 2-3 minutes, until soft, then divide the noodles into four bowls.

• Serve: Spoon the birria consommé with meat into the bowls with the ramen noodles, add enough to cover the noodles.

• Toppings: Top with sliced radishes, shredded cabbage, and diced onion and cilantro.

• Meat: bones are needed in this recipe to help create a rich and flavorful broth. You can use any cut of beef for this recipe needed, just ensure that you have some bones to add to the broth.
• Guajillo Peppers: (2,500-5,000 SHU) these are a mild pepper. You can adjust and use other chiles as desired. My preference is to start with the guajillo and I add Chili powder as needed as the broth simmers.
• Skimming the broth: boiling the bones releases impurities, after the first 30 minutes of boiling you can skim off the foam that appears on the top of the soup.
• Taste Adjustments: once the meat is cooked all the way through, towards the end, you can taste and adjust the broth as needed.
• Ramen Noodles: all we need is the noodles, if your ramen noodles come with a seasoning packet be sure to toss it.