Birria Ramen Beef Broth (Printable Version)
Tender beef in spiced birria broth served with ramen noodles, garnished with fresh onion, cilantro, and lime.
# What You'll Need:
→ Dried Chiles
01 -
8 dried guajillo chile peppers
02 -
3 dried pasilla chile peppers
03 -
2-3 dried arbol chile peppers
→ Vegetables and Aromatics
04 -
5 Roma tomatoes, quartered (approximately 1.5 lbs)
05 -
1 white onion, roughly chopped
06 -
1 head garlic, peeled (10-12 cloves)
07 -
1 teaspoon fresh minced ginger root
08 -
1 white onion, finely chopped for serving
09 -
1 bunch cilantro, chopped for garnish
10 -
2 limes, sliced for serving
→ Spices
11 -
1 tablespoon whole black peppercorns
12 -
1 tablespoon whole cumin seed or 1.5 teaspoons ground cumin
13 -
1 tablespoon dried oregano
14 -
1 tablespoon dried thyme
15 -
0.5 teaspoon whole coriander seeds or 0.25 teaspoon ground coriander or 4-5 whole cloves
16 -
1 inch Mexican cinnamon stick or 0.125 teaspoon ground cinnamon
17 -
2 bay leaves
→ Liquids
18 -
2 tablespoons apple cider vinegar or white vinegar
19 -
4 cups water
20 -
6 cups low-sodium beef broth
→ Meat
21 -
3 pounds beef chuck roast, cut into large chunks
22 -
4 bone-in beef short ribs
→ Seasoning
23 -
1 tablespoon kosher salt
→ Noodles
24 -
8 packets dry instant ramen noodles, seasoning discarded
# Step-by-Step Guide:
01 -
Wearing gloves if desired, rinse dried chiles, open them using scissors, and remove stems and seeds.
02 -
In a large stockpot over medium heat, combine quartered tomatoes and roughly chopped onion; cook for several minutes stirring frequently. Add whole garlic cloves, prepared dried chiles, and all spices except bay leaves; cook stirring often for 5 minutes.
03 -
Add apple cider vinegar and 4 cups water to the pot. Bring mixture to a gentle boil, then reduce heat and simmer uncovered for 15 minutes.
04 -
Carefully transfer the mixture to a blender and purée until smooth. Strain through a fine mesh sieve back into the pot to achieve a smooth broth.
05 -
Add 6 cups low-sodium beef broth and kosher salt to the strained sauce; bring to a boil. Incorporate short ribs, chuck roast chunks, and bay leaves; cover and reduce heat to a simmer.
06 -
Simmer gently for 2.5 hours or until meat is tender and easily shredded.
07 -
Remove meat from the pot; discard bones and bay leaves. Shred beef into bite-sized pieces.
08 -
Cook instant ramen noodles according to package instructions, discarding seasoning packets. Drain using tongs and place noodles into serving bowls.
09 -
Ladle hot birria broth over noodles, then top with shredded beef, chopped cilantro, finely chopped onion, and a squeeze of fresh lime juice.
# Additional Notes:
01 -
Wear gloves when handling dried chiles to avoid skin irritation.
02 -
Simmering the meat slowly ensures tender, flavorful results.