Recipe by Krista Fegans, Hanford, CA
Season the short ribs with salt and pepper.
Heat oil in a large pot or Dutch oven over medium-high heat, and brown short ribs for 2-3 minutes per side, working in batches if needed. Set aside.
Add onions and cook until browned, 3-4 minutes. Then add garlic, ginger, and red pepper flakes, cooking until fragrant, 1 minute.
Add mirin and use a wooden spoon to deglaze the pot, getting all the browned bits off the bottom. Cook until reduced by half.
Add soy sauce and chicken broth, and bring to a boil.
Add short ribs back in. Cover, reduce heat to simmer, and cook for 1.5-2 hours (until tender). Skim fat off the top as needed/desired.
Remove short ribs and shred. Set aside.
Add water to the broth, and salt and pepper to taste. Bring to a simmer, keeping hot until ready to serve.
Boil water and cook ramen per instructions on the package (omitting any included seasoning packets).
Drain and run cold water over the ramen, then set it aside. Use boiling water to soft boil eggs, if desired.
Ladle broth into bowls.
Drizzle sesame oil (1/2 teaspoon) in each bowl, and add short ribs, ramen, and toppings.
Ingredients
Directions
Season the short ribs with salt and pepper.
Heat oil in a large pot or Dutch oven over medium-high heat, and brown short ribs for 2-3 minutes per side, working in batches if needed. Set aside.
Add onions and cook until browned, 3-4 minutes. Then add garlic, ginger, and red pepper flakes, cooking until fragrant, 1 minute.
Add mirin and use a wooden spoon to deglaze the pot, getting all the browned bits off the bottom. Cook until reduced by half.
Add soy sauce and chicken broth, and bring to a boil.
Add short ribs back in. Cover, reduce heat to simmer, and cook for 1.5-2 hours (until tender). Skim fat off the top as needed/desired.
Remove short ribs and shred. Set aside.
Add water to the broth, and salt and pepper to taste. Bring to a simmer, keeping hot until ready to serve.
Boil water and cook ramen per instructions on the package (omitting any included seasoning packets).
Drain and run cold water over the ramen, then set it aside. Use boiling water to soft boil eggs, if desired.
Ladle broth into bowls.
Drizzle sesame oil (1/2 teaspoon) in each bowl, and add short ribs, ramen, and toppings.