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Birria Ramen Recipe – Easy Beef Dinner with Rich Consommé Broth

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This Birria Ramen recipe combines the deep, spiced flavors of traditional Mexican birria with the slurp-worthy satisfaction of ramen noodles. It’s a comforting, hearty beef dinner with a rich consommé broth that’s surprisingly easy to make at home.

Ingredients

Scale
  • 2 lbs beef chuck roast, cut into large cubes
  • 1 lb short ribs or beef shank (optional, for extra richness)
  • 3 dried guajillo chiles, stems and seeds removed
  • 2 dried ancho chiles, stems and seeds removed
  • 1–2 chipotle chiles in adobo (optional, for smokiness and extra heat)
  • 2 large Roma tomatoes, halved
  • 1 medium white onion, peeled and quartered
  • 6–8 garlic cloves, peeled
  • 2–3 bay leaves
  • 1 small cinnamon stick (preferably Mexican canela)
  • 3 whole cloves
  • 1 tsp black peppercorns
  • 2 tbsp apple cider vinegar
  • 6 cups chicken or beef broth
  • Salt, to taste (start with 2 tsp)
  • 4 packs ramen noodles (instant or fresh, discard seasoning packets if using instant)
  • Fresh cilantro, chopped (for garnish)
  • White onion, finely diced (for garnish)
  • Lime wedges (for garnish)
  • Radishes, thinly sliced (optional, for garnish)
  • Soft-boiled eggs (optional, for garnish)
  • Sesame seeds or chili oil (optional, for garnish)
  • 2 tbsp oil (for browning beef)

Instructions

  1. Toast guajillo and ancho chiles in a dry skillet over medium heat for 1-2 minutes until fragrant. Place chiles in a bowl, cover with hot water, and soak for 15 minutes.
  2. Broil or char tomatoes, onion, and garlic on a baking sheet or directly over a gas flame until blistered and softened, about 8 minutes.
  3. Drain chiles and add to blender with broiled tomatoes, onion, garlic, chipotle, apple cider vinegar, cinnamon stick, cloves, black peppercorns, and 1 cup broth. Blend until silky smooth. Strain through a fine-mesh sieve for a smoother sauce if desired.
  4. Heat oil in a large Dutch oven over medium-high heat. Season beef with salt. Sear in batches until browned on all sides, about 2-3 minutes per side. Set browned beef aside.
  5. Return all beef to the pot. Pour in blended chile sauce, remaining broth, and bay leaves. Stir, scraping up any browned bits. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 45-60 minutes, until beef is fork-tender.
  6. Remove beef to a plate and shred with two forks. Discard any bones and return shredded beef to the pot. Season consommé with more salt if needed. Skim off extra fat if desired.
  7. Bring a separate pot of water to a boil. Add ramen noodles and cook according to package instructions (usually 3-4 minutes). Drain and set aside.
  8. Divide noodles among bowls. Ladle consommé and generous amounts of shredded beef over noodles. Top with cilantro, diced onion, lime wedges, radishes, and soft-boiled eggs if desired. Spoon over extra consommé for extra slurp-factor.

Notes

For gluten-free, use GF noodles. For vegetarian, substitute mushrooms and jackfruit for beef and use vegetable broth. Adjust spice level by adding or reducing chipotle chiles. Store broth and noodles separately for best leftovers. Browning the beef and blending the sauce thoroughly are key for maximum flavor. Consommé can be made ahead and flavors deepen over time.

Nutrition

Keywords: birria ramen, beef ramen, birria recipe, ramen fusion, Mexican ramen, easy beef dinner, consommé broth, comfort food, noodle soup, spicy beef ramen

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