Description
Creamy Beef Ramen with Seared Short Rib and Chili Oil is a rich, comforting noodle bowl featuring tender braised short ribs, silky noodles, umami-packed broth, and a spicy chili oil finish—perfect for a cozy, flavor-filled meal.
Ingredients
Units
Scale
- 2 lbs bone-in beef short ribs
- 12 oz ramen noodles (fresh or dried)
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp soy sauce
- 2 tbsp miso paste or 1 tbsp dashi concentrate
- 6 cups chicken or beef broth
- 1/2 cup heavy cream or unsweetened soy milk
- 1 tbsp rice vinegar
- 4 soft-boiled eggs, halved
- 2 scallions, sliced
- 2 tbsp chili oil (adjust to taste)
- 1 tbsp sesame seeds
- Salt and pepper to taste
Instructions
- Blanch short ribs in boiling water for 5 minutes. Remove, drain, and sear in a hot skillet until browned. Set aside.
- In a large pot, sauté onion, garlic, and ginger until fragrant.
- Add broth, miso or dashi, soy sauce, and seared short ribs. Simmer uncovered for 1.5–2 hours until ribs are tender.
- Stir in cream or soy milk and rice vinegar. Simmer gently for 5–10 more minutes.
- Cook ramen noodles according to package instructions. Drain and set aside.
- Divide noodles among bowls. Top with short rib, egg halves, scallions, and chili oil.
- Ladle hot broth over the top and garnish with sesame seeds. Serve immediately.
Notes
- Blanch short ribs first for a cleaner broth.
- Simmer broth uncovered to concentrate flavor and reduce slightly.
- Use soy milk or coconut milk for a dairy-free version.
- Store broth and noodles separately for best texture when reheating.
- Use tahini or peanut butter for a nutty variation.
Nutrition
- Serving Size: 1 bowl
- Calories: 720
- Sugar: 4g
- Sodium: 1180mg
- Fat: 40g
- Saturated Fat: 18g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 175mg