Short Rib Ramen

5 from 6 votes

This Short Rib Ramen is made by sautéing garlic, shallots, and ginger to make a richly flavored and aromatic broth along with slowly cooked short ribs. It's topped with fresh vegetables and eggs over ramen noodles.

Prep Time30

Cook Time1 30

Total Time2

Course: Main Course

Cuisine: Japanese

Servings:

Calories: 697kcal

Author: Lauren Skardal

Ingredients

3 tablespoon olive oil plus more if needed
1 ping-pong-ball-sized piece of ginger, sliced (not minced)
5 cloves garlic, sliced (not minced)
1 shallot, sliced (not minced)
1½ lbs bone-in beef short ribs
8 cups chicken stock
¼ cup low sodium soy sauce
1 teaspoon sriracha
1 red bell pepper, thinly sliced
2 bulbs baby bok choy, diced
1 jalapeño, thinly sliced
2 green onions, thinly sliced
4 eggs (to be hard/soft boiled)
~15oz ramen noodles plus more for leftovers (Ocean's Halo brand can be found at Whole Foods)

Instructions

Bring a large pot or Dutch oven to medium heat. Add 2 tbsps olive oil and allow to warm through for 1 minute. Add the short ribs and sear, turning after 2-3 minutes on each side. Remove and set aside.
Reduce the temperature to medium-low and add another tablespoon of olive oil. Sauté the ginger and shallot for 3-5 minutes. Next, add the garlic and sauté for another minute.
Add the short ribs, chicken stock, soy sauce, and sriracha. Bring to a boil then reduce to a simmer. Cover and cook for 1 ½ hours or until the meat starts to fall off the bone.
Separately, hard or soft boil eggs to your preference. To hard boil: bring a pot of water to a boil, add the eggs, and cook for 12 minutes. Then plunge the eggs into a bowl of ice water. Peel and slice the eggs. For soft-boiled eggs cook for 7-8 minutes. Then strain, place in ice water, peel and slice.
Cook the ramen according to the package directions in a separate pot. I’ve used Ocean’s Halo ramen noodles, which come in a 10.5 oz package at Whole Foods. The whole package is enough for one dinner for 4, but you may need more to use with any leftovers.
Once the short ribs are cooked, remove them from the Dutch oven/pot and shred the meat.
Skim any extra fat/gunk from the pot. Using a fine mesh strainer remove and discard all of the ginger, shallots, and garlic so that you are left with only broth.
To serve, place ramen noodles in bowls. Top with short ribs, bell peppers, bok choy, jalapeño, green onions, and sliced eggs. While still piping hot, ladle the broth over the noodles and vegetables. The broth will start to cook the peppers and bok choy making them slightly soft.

Notes

Short Ribs:
- Short ribs can be tricky pieces of meat to cook. Ultimately it comes down to the quality of the meat and time. Depending on the quality of the meat you can end up with a meal that totally blows you away, or is very subpar.
- Choose the highest quality version of short ribs available. Select ribs that are marbled, with fat incorporated throughout the meat, BUT choose ones that have more meat and less fat overall. Steer clear of ones that have big chunks of fat.
Ramen Noodles: Look for packaged ramen noodles at Whole Foods (I've seen them at different Whole Foods markets around the country), and I've also seen the Ocean's Halo brand at Kroger. One box of Ocean's Halo Ramen Noodles is enough for one meal for a family of 4. Buy a second box for leftovers.
Cooking the Short Ribs: If you check the meat at the 1 ½ hour mark and it is not falling off the bone, then it needs more time. The larger the short ribs the longer they will take to cook, and it may take up to 2 hours for roughly 1 ½ lbs of meat.
Boiling Eggs: For easy peelable eggs, bring the water to a boil first, then add the eggs and cook, then plunge in an ice bath. Don't be tempted to add the eggs to the water then bring it to a boil. They will be very difficult and time consuming to peel.
Broth: The broth is ideal for freezing, so consider doubling the batch and freezing the leftover broth.

Nutrition