This Beef Ramen was born from having leftover beef short rib meat from testing my Korean Beef Stew. The result? The most delicious beef ramen you can imagine. You can make this beef ramen recipe with leftover shredded beef, or you can use the instructions in the recipe to braise short ribs. Whether you make the recipe the long or shortcut way, it’s a winner.
If you’re looking for a low-and-slow braised dinner, you’re in the right place. And if you’re looking for a quick dinner recipe to use up leftover shredded beef, you’re also in the right place! Choose your own adventure is the name of the game with this beef ramen recipe.
You can either braise beef short ribs until they are meltingly tender, or you can use leftover shredded beef from a different recipe.
Whichever route you choose, look forward to the broth. It’s full of flavor and absolutely craveable.
Ingredients Needed
- Shredded beef: the recipe includes details for how to make the shredded beef. It uses about 3 pounds of beef short ribs. If you’ve got leftover shredded beef from a different recipe, go ahead and use that!
- Mushrooms: I recommend using beech mushrooms. This type of mushroom is small in size and when cooked they become nice and meaty. You can also use shiitake mushrooms or cremini.
- Toasted sesame oil: a hearty glug is used to cook the mushrooms. Toasted sesame oil adds loads of flavor and nuttiness to both the mushrooms and the broth. Find it in the Asian section of the grocery store.
- Ginger: you’ll need a big piece of ginger (especially if you’re following the full recipe and not using leftover beef).
- Garlic: as always, fresh garlic is best! You’ll need quite a bit, so make sure you have a whole head on hand.
- Red miso: you can also use white miso paste if that’s all you have. Find miso near the tofu in the refrigerated section of the grocery store.
- Beef broth: I recommend making beef broth with Better than Bouillon Roasted Beef Base. It’s incredibly flavorful, economical and convenient. You’ll need 10 cups.
- Fish sauce: this adds so much savoriness and umami to the broth. Find fish sauce in the Asian section of the grocery store.
- Soy sauce: this is another instance where you’ll need quite a bit if you’re braising the beef for this recipe. Make sure you have ½ cup on hand. If you’re using leftover beef, you’ll only need 2 tablespoons.
- Eggs: an optional but encourage topping! I recommend cooking 1 egg per serving.
- Ramen Noodles: this is my favorite brand of ramen noodles. You can also use the affordable packages of curly ramen—just discard the seasoning package (or save it for popcorn.)
- Scallions: you’ll need a small bunch for garnishing each serving. This adds a much needed punch of freshness to the ramen.
How to Make Beef Ramen
- Braise the Beef
If you are using leftover shredded beef, you can skip this step. Otherwise, you’ll need about 3 pounds of beef short ribs. Brown the ribs in a large dutch oven, then transfer the ribs to a sheet pan.
Add the aromatics (onion, ginger and garlic) and cook until they start to caramelize. Add the water and soy sauce, then nestle the short ribs back into the pot and braise for 3 hours.
Remove the dutch oven from the oven and transfer the ribs to a sheet pan—let them cool.
Strain the onion mixture through a fine mesh strainer into a liquid measuring cup. I prefer to discard the solids, but for a more “chunky” ramen you can hold onto them.
Skim the grease from the broth and discard all but 2 tablespoons.
- Brown the Mushrooms
Add the reserved beef drippings to the Dutch oven along with a splash of sesame oil. Add the mushrooms and cook them until they are deeply browned, this will take about 15 minutes. Take this time to prep the rest of the ingredients, cook the eggs or shred the beef.
- Make the Broth
Remove the mushrooms from the pot and add in the aromatics (ginger, garlic and miso). Cook the aromatics for about 2 minutes then stir in the reserved broth (from the short ribs), 10 cups of broth, fish sauce and soy sauce. Bring the broth to a boil.
- Shred the Beef
Shred the beef into large bite-sized chunks. Add the beef to the broth and cook just to heat through.
- Cook the Ramen Noodles
Cook the ramen noodles to al dente according to package directions. Drain the noodles and rinse with cold water.
- Assemble the Beef Ramen
Divide the noodles between serving bowls. Ladle the broth and beef over the noodles. Top each bowl with the cooked mushrooms, soft boiled eggs, scallions and sesame seeds.
Topping Options
My favorite toppings are included in the recipe (6 minute eggs scallions, mushrooms and sesame seeds). Here are a few other ideas:
- Crumbled nori (dried seaweed)
- Hot sauce: I like sriracha, chile flakes or chile garlic sauce (sambal oelek)
- Sweet corn
- Menma (fermented bamboo shoots)
- Bean sprouts
- Bok choy
- Pickled ginger
- Black Garlic Sauce
- Ichimi Togarashi (Red Chili Pepper)
- Chile oil or chili crunch
Expert Tips
- You don’t have to make this using short ribs. You can make this dish with brisket or beef chuck. Use my recipe for Mexican Shredded Beef as a guide. Skip the Mexican spices and instead use the garlic, ginger, onion and soy sauce listed in this recipe.
- Cook the ramen noodles just until they are al dente. They will continue to cook in the hot ramen broth.
Storing and Reheating Leftovers
- Refrigerator: Store each component (broth, noodles, eggs) separately in airtight glass containers in the refrigerator. Stored this way, leftovers will last up to 4 days.
- Freezer: for longer storage, the broth can be frozen for up to 4 months. Allow the broth to thaw overnight in the refrigerator before reheating and using.
Can I make this ahead of time?
Yes. You can make all of the components of this recipe ahead of time and assemble when you’re ready. The beef, the broth and the mushrooms can all be made ahead of time. Store them separately in airtight glass containers in the refrigerator. When you’re ready to serve, reheat everything and assemble.
More Asian Recipes to Try
- Use any extra miso you have to make Miso Glazed Salmon! It’s so easy to make and can be served with a variety of veggies and side dishes.
- Serve up Tofu Banh Mi for a meatless Monday dish. Fun, delicious and satisfying!
- Bun Cha is one of my favorite dishes to make at home! It’s so incredibly savory. My version is turned into a salad, but skip the greens for a more traditional dish.
- Got extra ramen noodles begging to be used? Make my Spicy Ramen Noodles or use them to make Gochujang Noodles.
- Finish off the meal with something sweet and stunning. Black Sesame Rice Krispies or Black Sesame Cookies are two fabulous options.
- Stir-Fried Beef and Broccoli is a great 20-minute weeknight meal!
Beef Ramen Recipe
Description
Ingredients
Braised Beef
- 3–3½ pounds meaty beef short ribs*
- 1 tablespoon canola oil or avocado oil
- 1 yellow onion trimmed, halved and cut into wedges
- 4 large cloves garlic, sliced
- ¼ cup finely diced fresh ginger
- ⅓ cup low-sodium soy sauce
Beef Ramen
- 8 ounces beech mushrooms, trimmed and separated into small clumps
- 2 tablespoons toasted sesame oil, divided
- 2 tablespoons reserved beef drippings or unsalted butter
- ⅓ cup minced fresh ginger
- 2 tablespoons minced fresh garlic
- 2 tablespoons red miso
- 10 cups low-sodium beef broth
- 2 tablespoons fish sauce
- 2 tablespoons low-sodium soy sauce
- 4 large eggs
- 12 ounces dry ramen noodles
- 4 scallions, thinly sliced
- Hot sauce, optional
Instructions
Braised Beef
- Heat oven to 325ºF (163ºC) with rack set in middle position.
- Heat oil in a dutch oven over medium heat until shimmering. Season beef short ribs with 2 teaspoons kosher salt. Add half of ribs to pot and sear until golden brown on all side, about 8 minutes.
- Transfer ribs to a sheet pan or plate. Repeat browning with remaining ribs. Drain off all but 2 tablespoons grease.
- Add onion wedges, 4 sliced cloves garlic and ¼ cup minced ginger to drippings and cook, stirring frequently until onion starts to caramelize, 5–7 minutes.
- Stir in 2 cups water and ⅓ cup low-sodium soy sauce. Bring to a simmer then nestle ribs back into pot, meat side down, scooping up onions and placing over beef to allow all of the beef to be submerged.
- Cover and transfer to oven; braise until beef is tender and easily falls off bone, 3 hours.
Beef Ramen
- Remove Dutch oven from oven and transfer shortribs to a sheet pan.
- Strain onion mixture through a fine mesh sieve into a large liquid measuring cup. Discard solids (see notes). Skim grease from top of broth; reserve 2 tablespoons grease then discard remaining grease. Reserve and set aside resulting broth.
- Heat 4 teaspoons toasted sesame oil and 2 tablespoons reserved drippings (or butter) in now-empty Dutch oven over medium-high heat. Add 8 ounces mushrooms and cook until golden brown and fried, about 15 minutes, stirring occasionally.
- Transfer mushrooms to a bowl and season lightly with kosher salt.
- Add remaining 2 teaspoons toasted sesame oil to now-empty pot. Add ⅓ cup minced ginger, 2 tablespoons minced garlic and 2 tablespoons miso paste. Cook, stirring constantly, until fragrant, about 2 minutes.
- Stir in reserved broth, 10 cups beef broth, 2 tablespoons fish sauce, and 2 tablespoons soy sauce; bring to a simmer.
- Meanwhile, bring a saucepan of water to a boil. Using a slotted spoon or spider, gently lower 4 eggs into water; return to a boil then cover and cook for 6½ minutes. Prepare an ice water bath. Drain eggs then transfer to ice water bath and cool completely.
- Fill saucepan with water again and bring to a boil. Add 12 ounces ramen noodles and cook according to package directions. Drain and rinse with cold water.
- Peel cooled eggs and cut in half.
- Remove meat from short ribs and shred into large pieces. Add to simmering broth.
- Divide noodles between 4 bowls. Divide broth between bowls. Top each bowl with a quarter of cooked mushrooms, 2 egg halves, scallions and sesame seeds.
- Serve with your favorite hot sauce.
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Equipment
Notes
- Refrigerator: Store each component (broth, noodles, eggs) separately in airtight glass containers in the refrigerator. Stored this way, leftovers will last up to 4 days.
- Freezer: for longer storage, the broth can be frozen for up to 4 months. Allow the broth to thaw overnight in the refrigerator before reheating and using.
Nutrition
I loved this recipe ! Thank you for sharing, it was easy to follow and delicious!