Jump to Recipe

Fall-off-the-bone beef short ribs meet umami-packed broth in this soul-warming Short Rib Ramen. Simmered low and slow, layered with flavor, and topped with tender bok choy and jammy eggs—this is comfort food in a bowl.

Screenshot

Short Rib Ramen

Fall-off-the-bone beef short ribs meet umami-packed broth in this soul-warming Short Rib Ramen. Simmered low and slow, layered with flavor, and topped with tender bok choy and jammy eggs—this is comfort food in a bowl.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
Course Main Course
Servings 4

Ingredients
  

For the Short Ribs

  • 2 pounds bone-in beef short ribs
  • Salt and black pepper to taste
  • 2 tablespoons avocado 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 packets of ramen noodles seasoning packets removed and 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.