Birria Ramen

This soup is really good if you like spicy you're going to love it. I did change a lot from the original recipe. I will leave the link for the original so you can check it out. I love Birria tacos so I knew this was going to be good. I don't like cloves in any dish besides dessert and especially  Birria tacos. I left the cloves and cinnamon out of the recipe, I also changed the beef broth out for chicken broth.

Here is the original recipe https://www.marionskitchen.com/birria-ramen/

3 lb beef short ribs, bone in.

1 T salt

1 t pepper

2 T olive oil

1 onion, chopped

7 cups Chicken stock

1 package 10oz ramen

Marinade

1 7oz can Chipotle peppers in adobe sauce 

1 14oz can crushed tomatoes 

1/4 cup rice vinegar 

6 cloves garlic, chopped

1 t  Oregano 

1 t cumin

Toppings

1 cup chopped cabbage 

2 soft boiled eggs

1 jalapeno 

1 lime, quartered 

Fresh cilantro to top

Place beef ribs in a deep rectangle container, sprinkle all sides with salt and pepper.

Place all marinade  ingredients in a food processor,  blend until smooth. Pour mixture over beef ribs making sure they're well coated. Refrigerate over night. 

Next day place a Dutch oven over medium-high heat. Add olive oil, followed by the chopped onion.  Saute gently for two minutes.

Add the short ribs to pan scraping off excess marinade beforehand (reserve marinade). Cook, turning often for about 5 minutes until all sides are a golden brown. Pour reserved marinade over beef short ribs in pan, followed by the beef stock. Bring to a simmer, then reduce heat to low and cook for 4 hours until the meat is very tender and the bone has fallen out.

After 4 hours scoop up roughly half of the red oil that is sitting on top of the broth and place into a separate bowl or container for later.

Place a frying pan over high heat and add about two tablespoons of the excess oil. Shred the beef, when oil is hot add beef to pan and cook until crispy.

While the beef is crisping turn the broth up to high and when it starts to boil add your ramen noodles and cook until tender.

Divide between four bowls, add your Ramen, broth then top with your beef short ribs, cabbage, soft boiled egg cut in half, cilantro, jalapeno and lime.