Short Rib Ramen
Short Rib Ramen
Course: Lunch, Dinner
Ingredients:
For the Short Ribs:
2 pounds bone-in beef short ribs
Salt and black pepper, to taste
2 tablespoons vegetable oil
1 onion, roughly chopped
3 carrots, peeled and roughly chopped
4 cloves garlic, minced
1/4 cup soy sauce
1/4 cup mirin
2 tablespoons brown sugar
4 cups beef bone broth (regular beef broth will work as well)
2 cups water
For the Ramen:
4 portions of ramen noodles, cooked according to package instructions
Baby bok choy, halved
4 soft-boiled eggs, peeled and halved
Green onions, thinly sliced
Sesame seeds for garnish
Instructions:
Preheat the oven to 325°F (163°C).
Season the short ribs with salt and black pepper.
Heat vegetable oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear the short ribs on all sides until browned. Remove the short ribs from the pot and set aside.
In the same pot, add the chopped onion, carrots, and minced garlic. Sauté until the vegetables are softened.
Deglaze the pot with soy sauce and mirin. Add brown sugar and stir to combine.
Return the seared short ribs to the pot. Pour in beef bone broth and water, ensuring the short ribs are mostly submerged.
Bring the liquid to a simmer, cover the pot with a lid, and transfer it to the preheated oven. Braise for about 3 hours or until the short ribs are tender and falling off the bone.
While the short ribs are braising, prepare the ramen toppings. Cook the ramen noodles according to package instructions. Blanch the baby bok choy in boiling water for 2 minutes and then plunge them into ice water to stop the cooking process.
Once the short ribs are done, remove them from the pot and shred the meat, discarding the bones.
Strain the braising liquid to remove any solids, creating a rich broth.
Assemble the ramen bowls by placing a portion of cooked ramen noodles in each bowl. Top with shredded short ribs, baby bok choy, soft-boiled egg halves, sliced green onions, nori strips, and sesame seeds.
Ladle the hot braising liquid over the ramen as a flavorful broth.
