Birria Ramen

Weeknight Birria Ramen Recipe

Is there anything more comforting than a big bowl of noodles? This Birria Ramen recipe combines the deeply savory flavors of Mexican birria with the satisfying slurp of Japanese ramen. It’s the kind of dish that warms you from the inside out, perfect for a cozy night in. It is truly a comforting dish, just like Korean beef noodles.

I remember watching my grandmother simmer stews for hours, the kitchen filled with incredible aromas. She taught me that the best dishes take time and love, and this Birria Ramen is no exception. It’s a fusion of flavors that brings those cherished memories to life.

This recipe is wonderfully hearty and surprisingly simple to make on a weeknight. My secret is to prep the birria on the weekend and then quickly assemble the ramen during the week.

What You Need to Make This Recipe

This Birria Ramen is all about layering flavors. The rich, complex broth comes from a combination of dried peppers and spices, while tender beef chuck roast and short ribs provide the meaty foundation. I love how the spices bloom as they simmer, creating a truly irresistible aroma. Birria Ramen is a symphony of flavors and textures. The full list of ingredients and measurements are in the recipe card below.

How to Make Birria Ramen

Making Birria Ramen is easier than you might think. First, you’ll prepare the birria by simmering beef in a flavorful broth until it’s fall-apart tender. Then, simply assemble the ramen bowls with fresh noodles, soft-boiled eggs, and your favorite toppings. If you love homemade ramen noodles recipe you will love this ramen.

Emma

Ultimate Birria Ramen

A rich and savory fusion dish, combining the slow-cooked goodness of birria with the comforting slurp of ramen. This Birria Ramen recipe delivers a deeply flavorful experience you won't forget!

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Prep Time 45 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 45 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Japanese, Mexican

Calories: 750

Ingredients Equipment Method Notes

Ingredients

  

For the Birria

• 3 lbs Beef Chuck Roast cut into 2-inch chunks
• 1 lb Beef Short Ribs bone-in
• 2 Dried Guajillo Peppers seeded and deveined
• 4 Dried Ancho Peppers seeded and deveined
• 2 Dried Pasilla Peppers seeded and deveined
• 1 Large White Onion quartered
• 6 cloves Garlic unpeeled
• 2 tsp Dried Oregano
• 1 tsp Dried Thyme
• 1 tsp Ground Cumin
• 1/2 tsp Ground Cinnamon
• 1/4 tsp Ground Cloves
• 2 Bay Leaves
• 1 tbsp Apple Cider Vinegar
• 1 tbsp Soy Sauce
• 6 cups Beef Broth
• 1 tbsp Salt or more to taste
• 1 tsp Black Pepper or more to taste

For the Ramen

• 12 oz Fresh Ramen Noodles
• 4 Soft Boiled Eggs halved
• 1/2 cup Chopped Cilantro for garnish
• 1/4 cup Chopped White Onion for garnish
• 2 Limes quartered, for serving
• 2 Green Onions sliced, for garnish

Equipment

• Dutch Oven
• Large pot
• Blender
• Slotted Spoon

Method

 

Make the Birria

• Rehydrate the peppers: Remove stems and seeds from dried peppers. Place in a large bowl, cover with boiling water, and let soak for 30 minutes until softened.
• Sear the beef: Season the beef chuck roast and short ribs with salt and pepper. In a Dutch oven over medium-high heat, sear the beef on all sides until browned. Remove the beef and set aside.
• Blend the sauce: Drain the soaked peppers, reserving 1 cup of the soaking liquid. In a blender, combine the softened peppers, quartered onion, garlic cloves, oregano, thyme, cumin, cinnamon, cloves, apple cider vinegar, and soy sauce. Add 1/2 cup of the reserved pepper water and blend until smooth. Add more pepper water if needed to achieve a smooth consistency.
• Braise the birria: Pour the blended sauce into the Dutch oven. Bring to a simmer, then add the seared beef and bay leaves. Pour in the beef broth. The beef should be mostly submerged; add more broth or water if necessary. Bring to a simmer, then cover and reduce heat to low. Braise for 3-4 hours, or until the beef is very tender and easily shreds.
• Shred the beef: Remove the beef from the Dutch oven and shred it with two forks. Strain the birria broth through a fine-mesh sieve, discarding the solids. Return the shredded beef to the strained broth.

Assemble the Ramen

• Cook the noodles: Cook the ramen noodles according to package directions. Drain well.
• Assemble the bowls: Divide the cooked ramen noodles among four bowls. Ladle the hot birria and broth over the noodles. Garnish with soft boiled egg halves, chopped cilantro, chopped white onion, and sliced green onions. Serve immediately with lime wedges.

Notes

For a spicier birria, add 1-2 dried chile de arbol peppers to the pepper blend. The birria can be made 1-2 days in advance and stored in the refrigerator. Reheat before serving. Leftover birria broth is great for dipping quesabirria tacos!

Pro Tips for Making This Birria Ramen

To make the most amazing Birria Ramen, here are a few of my tried-and-true tips. These steps will make the process easy and tasty.

For Richer Flavor

• I always sear the beef before simmering to develop a deeper, more complex flavor.
• Don’t be afraid to experiment with different dried peppers to customize the spice level.

Getting the Perfect Texture

• My Secret Trick: I like to reserve some of the birria consommé (broth) to drizzle over the ramen before serving for an extra burst of flavor.
• Cook the ramen noodles according to package directions for the perfect al dente texture.

Serving Suggestions

• Garnish generously with chopped cilantro, white onion, and a squeeze of lime for a fresh, vibrant finish.

Fun Variations for Birria Ramen

Want to shake things up? Here are a few fun ways to customize your Birria Ramen.

• Spicy Kick: Add a few slices of fresh jalapeño or a drizzle of your favorite hot sauce for an extra kick.
• Vegetarian Option: Substitute the beef with mushrooms or jackfruit for a plant-based twist.
• Cheesy Goodness: Top with a sprinkle of shredded Oaxaca cheese or Monterey Jack for a melty, cheesy experience. This will allow the Birria Ramen to have a creamy taste.

What to Serve With Birria Ramen

Birria Ramen is a satisfying meal on its own, but here are a few delicious sides to complete the experience:

• Elote (Mexican Street Corn): The sweet and savory flavors of elote complement the richness of the birria.
• Simple Salad: A light and refreshing salad with a citrus vinaigrette provides a nice contrast.
• Avocado Slices: Creamy avocado adds a cool and refreshing element.

My tip is to prepare as many elements of the dish ahead of time as possible.

How to Store Birria Ramen

Leftover Birria Ramen can be stored in the refrigerator for up to 3 days. I recommend storing the broth and noodles separately to prevent the noodles from becoming soggy. To reheat, simply warm the broth on the stovetop or in the microwave, then add the noodles and toppings. I always store the broth in a glass container to preserve flavors.

Nutritional Benefits

This Birria Ramen is packed with protein from the beef and collagen from the long simmering process, which is great for joint health. While it’s a hearty dish, you can easily lighten it up by using lean beef and adding plenty of vegetables.

FAQs

Can I make Birria Ramen in a slow cooker?

Yes, you can adapt this Birria Ramen recipe for a slow cooker. Simply sear the beef, then add all the ingredients to your slow cooker and cook on low for 8-10 hours, or until the beef is fall-apart tender. This method is especially convenient for busy weeknights.

What kind of ramen noodles should I use?

Fresh ramen noodles are ideal for this Birria Ramen recipe, as they have a better texture and flavor than dried noodles. However, you can use dried ramen noodles if that’s what you have on hand. Just be sure to cook them according to the package directions.

Can I freeze leftover birria?

Yes, you can freeze leftover birria for up to 3 months. Store it in an airtight container or freezer bag. When ready to use, thaw overnight in the refrigerator and reheat on the stovetop. Freezing is a great way to preserve the delicious flavors of this Birria Ramen.

Can I use a different cut of beef?

While chuck roast and short ribs are my preferred cuts for Birria Ramen due to their rich flavor and tenderness, you can use other cuts of beef such as brisket or beef shank. Just be sure to adjust the cooking time accordingly to ensure the beef is fall-apart tender.

Conclusion

This Weeknight Birria Ramen is a comforting and flavorful dish that’s perfect for busy families. It’s a simple way to enjoy two amazing cuisines in one bowl. Plus, it is similar to ground beef and potatoes, which your family will adore. I hope you enjoy this recipe as much as my family does!

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