Bold Birria Beef Ramen (Printable Copy)

Tender beef in spiced broth paired with ramen noodles and fresh toppings for vibrant flavor fusion.

# What You Need:

→ Beef & Marinade

01 - 2 lbs beef chuck roast, cut into large chunks
02 - 3 dried guajillo chilies, stemmed and seeded
03 - 2 dried ancho chilies, stemmed and seeded
04 - 1 chipotle chili in adobo
05 - 1 medium white onion, quartered
06 - 5 garlic cloves
07 - 1 (14 oz) can diced tomatoes
08 - 2 tbsp apple cider vinegar
09 - 1 tsp dried oregano
10 - 1 tsp ground cumin
11 - 1/2 tsp ground cinnamon
12 - 1/2 tsp ground cloves
13 - 2 bay leaves
14 - 1 tsp kosher salt
15 - 1/2 tsp black pepper
16 - 2 cups beef broth

→ Ramen & Broth

17 - 4 cups chicken broth
18 - 1 tbsp soy sauce
19 - 2 tsp sesame oil
20 - 4 packs ramen noodles (fresh or instant, seasoning packets discarded if instant)

→ Toppings

21 - 4 soft-boiled eggs, halved
22 - 1 cup sliced scallions
23 - 1 cup bean sprouts
24 - 1/2 cup chopped fresh cilantro
25 - 1 lime, cut into wedges
26 - Sliced jalapeños (optional)
27 - Toasted sesame seeds (optional)
28 - Chili oil (optional)

# How to Make:

01 - Toast guajillo and ancho chilies in a dry skillet over medium heat for 1 to 2 minutes until fragrant. Place in a bowl, cover with hot water, and soak for 10 minutes until softened.
02 - Blend soaked chilies, chipotle chili, onion, garlic, diced tomatoes, apple cider vinegar, oregano, cumin, cinnamon, cloves, salt, and pepper until smooth.
03 - Season beef chunks with salt and pepper. Heat oil in a large Dutch oven over medium-high heat and brown beef on all sides in batches as needed.
04 - Add blended chile sauce and 2 cups beef broth to browned beef. Add bay leaves. Bring to a simmer, cover, and cook on low heat for 2.5 to 3 hours until beef is tender and shreds easily.
05 - Remove beef and shred with forks. Discard bay leaves and skim excess fat from broth.
06 - In a separate pot, combine strained birria broth with chicken broth, soy sauce, and sesame oil. Bring to a simmer.
07 - Prepare ramen noodles according to package instructions. Drain and divide into four bowls.
08 - Ladle hot birria-ramen broth over noodles, top with shredded beef, then add soft-boiled eggs, scallions, bean sprouts, cilantro, lime wedges, jalapeños, sesame seeds, and chili oil as desired.
09 - Serve at once, allowing customization with optional toppings.

# Expert Advice:

01 -
  • The beef becomes so tender and flavor-soaked that it melts on your tongue while the broth around it tastes like nothing you've eaten in a regular ramen bowl.
  • You get that satisfying crossover moment where Mexican spice meets Japanese umami, and somehow it just works.
  • It's a showstopper dinner that genuinely impresses people, but the technique is straightforward enough that you won't be stressed the whole time you're cooking.
02 -
  • Don't skip toasting the dried chilies before soaking—that dry heat transforms them from papery to fragrant, and the flavor difference is genuinely noticeable in the final broth.
  • Strain the birria broth through a fine-mesh strainer, not a colander, so you catch all the sediment and get a clear, glossy broth that looks as good as it tastes.
  • The beef broth and chicken broth combination is intentional—beef alone can be too heavy, and chicken alone loses the depth, so together they balance each other perfectly.
03 -
  • If you want extra richness, take some of the shredded beef, spread it in a skillet with a little of the reserved fat, and crisp it until the edges are caramelized—the texture contrast against the tender beef in the broth is incredible.
  • Don't ditch those seasoning packets completely if you're using instant ramen—taste the broth after combining everything, and if it feels flat, a pinch of that seasoning can add savory depth without overpowering the birria spices.
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