Birria Beef Ramen Fusion (Printable)

Tender spiced beef in rich broth paired with ramen noodles and fresh vibrant toppings.

# What You'll Need:

→ Beef & Marinade

01 - 2 lbs beef chuck roast, cut into large chunks
02 - 3 dried guajillo chilies, stemmed and seeded
03 - 2 dried ancho chilies, stemmed and seeded
04 - 1 chipotle chili in adobo
05 - 1 medium white onion, quartered
06 - 5 garlic cloves
07 - 1 (14 oz) can diced tomatoes
08 - 2 tbsp apple cider vinegar
09 - 1 tsp dried oregano
10 - 1 tsp ground cumin
11 - 1/2 tsp ground cinnamon
12 - 1/2 tsp ground cloves
13 - 2 bay leaves
14 - 1 tsp kosher salt
15 - 1/2 tsp black pepper
16 - 2 cups beef broth

→ Ramen & Broth

17 - 4 cups chicken broth
18 - 1 tbsp soy sauce
19 - 2 tsp sesame oil
20 - 4 packs ramen noodles, fresh or instant (discard seasoning packets if instant)

→ Toppings

21 - 4 soft-boiled eggs, halved
22 - 1 cup sliced scallions
23 - 1 cup bean sprouts
24 - 1/2 cup chopped fresh cilantro
25 - 1 lime, cut into wedges
26 - Sliced jalapeños (optional)
27 - Toasted sesame seeds (optional)
28 - Chili oil (optional)

# Directions:

01 - Toast guajillo and ancho chilies in a dry skillet over medium heat for 1–2 minutes until fragrant. Transfer to a bowl, cover with hot water, and soak for 10 minutes until softened.
02 - Blend soaked guajillo and ancho chilies with chipotle chili, onion, garlic, diced tomatoes, apple cider vinegar, oregano, cumin, cinnamon, cloves, salt, and pepper until smooth.
03 - Season beef chuck roast with salt and pepper. Heat oil in a large Dutch oven over medium-high heat and brown the beef on all sides, working in batches if needed.
04 - Add blended chile marinade and beef broth to the pot with browned beef. Add bay leaves, stir, cover, and simmer on low heat for 2.5 to 3 hours until beef is tender and shreds easily.
05 - Remove beef from pot and shred with forks. Discard bay leaves and skim excess fat from the broth.
06 - In a separate pot, mix strained birria broth with chicken broth, soy sauce, and sesame oil. Bring to a simmer.
07 - Cook ramen noodles according to package instructions. Drain and portion into four serving bowls.
08 - Ladle hot birria-ramen broth over noodles, top with shredded beef, then add soft-boiled eggs, scallions, bean sprouts, cilantro, lime wedges, jalapeños, sesame seeds, and chili oil as desired.
09 - Serve immediately, encouraging customization with toppings.

# Expert Advice:

01 -
  • The beef becomes impossibly tender after three hours, absorbing layers of cumin, cinnamon, and smoky chili that make you forget you're eating something so hearty.
  • It's the kind of dish that brings people together because everyone builds their own bowl with their favorite toppings, turning dinner into a conversation.
  • You get restaurant-quality complexity from a single pot, and the smell alone is worth the wait.
02 -
  • Don't skip toasting the chilies—it takes two minutes and makes the difference between flat and complex broth.
  • If your birria broth tastes too acidic, it means you didn't cook it long enough; acid mellows with time, so patience is the real ingredient here.
  • The ramen noodles absorb flavor fast, so ladle that broth generously and serve immediately—soggy noodles are happy noodles in this dish.
03 -
  • If you're short on time, you can use beef shoulder instead of chuck roast—it softens even faster and holds its shape while shredding.
  • For crispy, caramelized beef pieces on top of each bowl, reserve some shredded beef and sear it in a hot skillet just before serving; it's the textural contrast that makes people stop and ask for the recipe.
  • A splash of fresh lime juice squeezed into the broth right before serving brightens everything and keeps the dish from tasting too heavy.
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