Short Rib Ramen Soup

Name: Short Rib Ramen Soup
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4 serving
Ingredients: 1.5 pounds boneless short ribs; Salt and freshly ground pepper; 1 tablespoon vegetable oil; 1 large sweet onion; 4 cloves garlic; 1/2 teaspoon red pepper flakes; 1 teaspoon grated fresh ginger; 1/3 cup mirin; 2/3 cup low-sodium soy sauce; 4 cups chicken broth; 2 cups water; 4 packs of dried ramen noodles; 2 teaspoons toasted sesame oil; Optional toppings: soft boiled eggs

User Reviews

4.3

57 reviews

Good

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 50 mins
Servings
4
Calories
846 kcal
Course
Main Course
Cuisine
Asian

Short Rib Ramen Soup

Quade Sullivan

Report

Can you think of anything better than a bowl of Short Rib Ramen Soup when you’re not feeling your best? Featuring tender short rib chunks, ramen noodles and a rich broth, it is sure to warm your body, heart and soul!

Share:

I Made This!

42 people made this

Print

11 people printed this

Save this

34 people saved this

Ingredients

Servings

1.5 pounds boneless short ribs cut into 2-inch pieces
Salt and freshly ground pepper to taste
1 tablespoon vegetable oil
1 large sweet onion sliced
4 cloves garlic minced
1/2 teaspoon red pepper flakes or to taste
1 teaspoon grated fresh ginger
1/3 cup mirin
2/3 cup low-sodium soy sauce
4 cups chicken broth
2 cups water
4 packs of dried ramen noodles
2 teaspoons toasted sesame oil
Optional toppings: soft boiled eggs sliced green onions, raw (or cooked) bean sprouts, cilantro and toasted sesame seeds.

Add to Shopping List

Instructions

Season the short ribs with salt and pepper.
Heat the olive oil in a large Dutch oven or heavy bottomed pot, over medium-high heat, until shimmering. Add the short ribs, working in batches if necessary, and brown on all sides, about 2-3 minutes per side. Remove and reserve.
Add the onions and sauté until beginning to brown, about 3-4 minutes. Stir in the garlic, ginger and red pepper flakes. Cook until fragrant, about 1 minute.
Pour in the mirin to deglaze the pot. Using a wooden spoon, scrape all the browned bits from the bottom of the pan. Cook until the mirin has reduced to half.
Pour the soy sauce and chicken broth. Bring to a boil. Once boiling, add the short ribs (and juices) back into the pot.
Cover, lower the heat to a simmer, and cook for 1.5 to 2 hours or until the short ribs are very tender. You can skim off the fat that rises to the top.
Remove the short ribs onto a cutting board and shred into large chunks.
Add the water to the broth. Taste and adjust seasoning if needed.
Bring a large saucepan full of water to a boil, over high heat. Add the ramen noodles and cook according to package directions. Drain and run under cold water to stop cooking.
Assemble the bowls by placing the noodles and meat, and pouring the broth. Then, drizzle them with sesame oil and top with the desired toppings.
Serve immediately!

Equipments used:

Notes

The short ribs and broth can be made up to 4 days ahead and refrigerated. When ready to serve, remove the solidified fat from the surface and reheat on the stove until boiling. Cook the noodles and assemble the bowls.
Freeze the short ribs and broth for up to 3 months. Freezing in individual portions makes it convenient for when the craving strikes!
Please read the post for instructions.

Nutrition Information

Show Details

Serving 1g Calories 846kcal (42%) Carbohydrates 36g (12%) Protein 55g (110%) Fat 53g (82%) Saturated Fat 20g (100%) Polyunsaturated Fat 31g Trans Fat 3g Cholesterol 222mg (74%) Fiber 3g (12%) Sugar 15g (30%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 846 kcal

% Daily Value*

Serving	1g
Calories	846kcal	42%
Carbohydrates	36g	12%
Protein	55g	110%
Fat	53g	82%
Saturated Fat	20g	100%
Polyunsaturated Fat	31g	182%
Trans Fat	3g	150%
Cholesterol	222mg	74%
Fiber	3g	12%
Sugar	15g	30%