Ramen with Beef Birria Broth

Dinner 🍽️Lunch 🥪Soup 🍲 Japanese 🇯🇵FusionMexican High-Protein 💪Carnivore 🥩Comfort-Food

Ramen with Beef Birria Broth brings bold, chile-forward richness to springy noodles, with tender shreds of slow-braised beef in a silky, brick-red consommé. Warm spices, toasted chiles, and a hint of cinnamon and vinegar create depth balanced by fresh onion, cilantro, and lime. Serve for a cozy dinner when you crave a hearty, cross-cultural bowl that layers heat, brightness, and umami.

Prep30 min
Cook2 hr 50 min
Serves8
DifficultyHard

1

For the sauce base, start by toasting the chilies: heat a dry griddle or skillet over medium heat. Toast the guajillo chilies and chiles de arbol, turning frequently, until fragrant and lightly browned, taking care not to burn them. Transfer the chilies to a bowl, cover with boiling water, and soak until rehydrated, about 30 minutes.
2

Meanwhile, heat oil in a large pan over medium heat. Add the onion and garlic; cook, stirring, until softened, about 5 minutes. Add the tomatoes and cook until they break down, about 5 minutes. Let the mixture cool.
3

Put the peppercorns, cloves, dried ginger, cumin seeds, thyme, marjoram, and oregano in a mortar and grind to a fine mixture.
4

In a blender, combine the soaked chilies, 1/4 cup of the chile soaking liquid, the onion-tomato mixture, the ground spices, chicken bouillon, and apple cider vinegar. Blend until smooth. Add a little beef broth if needed to help it blend. Taste the sauce and season with salt.
5

To cook the meat, put the chuck roast, beef shanks, and beef short ribs in a large pot and pour the sauce over them. Add enough beef broth to cover the meat by about 1 inch, then stir to combine. Bring to a boil over high heat, then add the cinnamon stick, onion, garlic, and bay leaves. Cover, reduce the heat to low, and simmer until the meat is tender and falling apart, about 2 1/2 hours. Remove and discard the short rib bones; skim the fat from the surface of the broth with a spoon. Reserve the fat for another use, such as quesabirrias. Taste the broth and season with salt.
6

Bring a large pot of salted water to a boil, add the ramen, and cook until tender, 7 to 20 minutes or as the package directs. Drain and divide the noodles into bowls.
7

To assemble, ladle the birria and broth over the ramen. Top with chopped onion and cilantro. Serve with lime wedges.