Short Rib Ramen
Entrée

Recipe by Krista Fegans, Hanford, CA

Yields8 Servings
Broth
 3 lbs short ribs, cut into 2-inch pieces
 2 tbsp vegetable oil
 2 large sweet onions, sliced
 8 cloves garlic, diced
 2 tsp fresh grated ginger
 1 tsp red pepper flakes
  cup mirin (a rice wine)
 1 ⅓ cups low-sodium soy sauce
 8 cups chicken broth
 4 cups water
 8 packs of ramen noodles (discard seasoning packets)
 Salt and pepper to taste
Toppings (Optional)
 Toasted sesame oil
 Soft boiled eggs
 Bean sprouts
 Cilantro
 Spinach
 Bok choy
 Pickled ginger
 Sliced scallions
 Sweet corn
Broth
1

Season the short ribs with salt and pepper.

2

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.

3

Add onions and cook until browned, 3-4 minutes. Then add garlic, ginger, and red pepper flakes, cooking until fragrant, 1 minute.

4

Add mirin and use a wooden spoon to deglaze the pot, getting all the browned bits off the bottom. Cook until reduced by half.

5

Add soy sauce and chicken broth, and bring to a boil.

6

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.

7

Remove short ribs and shred. Set aside.

8

Add water to the broth, and salt and pepper to taste. Bring to a simmer, keeping hot until ready to serve.

Ramen + Toppings
9

Boil water and cook ramen per instructions on the package (omitting any included seasoning packets).

10

Drain and run cold water over the ramen, then set it aside. Use boiling water to soft boil eggs, if desired.

Assembly
11

Ladle broth into bowls.

12

Drizzle sesame oil (1/2 teaspoon) in each bowl, and add short ribs, ramen, and toppings.

Ingredients

Broth
 3 lbs short ribs, cut into 2-inch pieces
 2 tbsp vegetable oil
 2 large sweet onions, sliced
 8 cloves garlic, diced
 2 tsp fresh grated ginger
 1 tsp red pepper flakes
  cup mirin (a rice wine)
 1 ⅓ cups low-sodium soy sauce
 8 cups chicken broth
 4 cups water
 8 packs of ramen noodles (discard seasoning packets)
 Salt and pepper to taste
Toppings (Optional)
 Toasted sesame oil
 Soft boiled eggs
 Bean sprouts
 Cilantro
 Spinach
 Bok choy
 Pickled ginger
 Sliced scallions
 Sweet corn

Directions

Broth
1

Season the short ribs with salt and pepper.

2

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.

3

Add onions and cook until browned, 3-4 minutes. Then add garlic, ginger, and red pepper flakes, cooking until fragrant, 1 minute.

4

Add mirin and use a wooden spoon to deglaze the pot, getting all the browned bits off the bottom. Cook until reduced by half.

5

Add soy sauce and chicken broth, and bring to a boil.

6

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.

7

Remove short ribs and shred. Set aside.

8

Add water to the broth, and salt and pepper to taste. Bring to a simmer, keeping hot until ready to serve.

Ramen + Toppings
9

Boil water and cook ramen per instructions on the package (omitting any included seasoning packets).

10

Drain and run cold water over the ramen, then set it aside. Use boiling water to soft boil eggs, if desired.

Assembly
11

Ladle broth into bowls.

12

Drizzle sesame oil (1/2 teaspoon) in each bowl, and add short ribs, ramen, and toppings.

Short Rib Ramen

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