I love this recipe because it brings together two comfort-food worlds in one bowl. I enjoy how the long-braised beef becomes incredibly tender and flavorful, while the ramen adds creaminess, spice, and richness. It’s bold, filling, and perfect when I’m craving something that goes beyond an ordinary noodle bowl.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Beef: 1 Whole Chuck Roast cubed 1.5 tbsp Kosher Salt 1.5 tbsp Black Pepper 1.5 tbsp Garlic Powder FYR BLK Hot Sauce
I start by preparing the birria. I preheat my fire to medium-high heat and coat the chuck roast cubes lightly with oil. I season them generously with kosher salt, black pepper, and garlic powder, then sear them on the grill until browned on all sides. Once done, I pull them off and set them aside.
I place a Dutch oven over the fire and add the ancho chiles, guajillo chiles, chipotle chiles, onion, tomatoes, and garlic cloves. I let everything char briefly, then add the water and let it simmer before removing it from the heat.
I transfer the softened chiles and vegetables to a blender and blend until completely smooth to form the chile paste. I return the beef to the Dutch oven along with the chile paste, beef broth, and all the braising seasonings. I cover it and let it simmer until the beef is fork-tender, skimming excess fat as needed.
Once the beef is ready, I remove it from the pot, discard the bay leaves and cinnamon sticks, and strain the braising liquid to create a clean consommé. I shred the beef and let it chill briefly.
For the soft-boiled eggs, I boil them for about 6.5 minutes, then transfer them to an ice bath before peeling and slicing.
To make the ramen, I cook the noodles until tender, reserving some of the noodle water. In a bowl, I mix the ramen seasoning packets with mayonnaise, egg yolks, minced garlic, and hot noodle water until smooth and creamy. I add the noodles and toss until coated.
I finish by topping the ramen with shredded birria beef, soft-boiled eggs, chopped cilantro, and diced red onions before serving.
Servings and Timing
I get about 6 servings from this recipe. Prep time takes around 45 minutes, cook time is roughly 6 hours, and the total time comes out to about 6 hours and 45 minutes.
Variations
I sometimes adjust the heat by reducing the chipotle chiles or adding extra hot sauce. When I want a lighter bowl, I use fewer noodles and more consommé. I also enjoy adding sliced jalapeños or a squeeze of lime for brightness.
Storage/Reheating
I store the shredded birria and consommé separately in airtight containers in the refrigerator for up to 3 days. When reheating, I warm the beef gently in the consommé and prepare fresh ramen noodles for the best texture.
FAQs
What exactly is birria?
I know birria as a slow-braised Mexican dish traditionally made with goat or lamb, though I often use beef chuck for accessibility and richness.
Can I make this without a grill?
I’ve made it entirely on the stovetop with great results.
Is this ramen very spicy?
I find it moderately spicy, but I can easily adjust the heat by changing the number of chiles.
Can I use a different ramen brand?
I can, but I enjoy the richness and spice level of the carbonara-style ramen here.
Why strain the consommé?
I strain it to get a clean, smooth broth that’s perfect for ramen.
Can I freeze the birria?
I freeze the shredded beef and consommé for up to 2 months.
Do I need the egg yolks?
I use them for creaminess, but I can skip them if I want a lighter broth.
How do I keep the ramen creamy?
I mix the sauce with hot noodle water before adding the noodles.
Can I add vegetables?
I like adding scallions, mushrooms, or corn when I want extra texture.
Is this good for leftovers?
I think it’s even better the next day once the flavors deepen.
Conclusion
I keep coming back to this Birria Ramen because it’s rich, comforting, and completely over the top in the best way. I love how the tender beef, bold consommé, and creamy noodles come together into a dish that feels like pure comfort with a twist.
Birria Ramen is a bold, comforting fusion dish featuring slow-braised, smoky beef birria paired with rich, creamy ramen noodles and finished with eggs, herbs, and a deeply flavorful consommé.
Ingredients
1 whole beef chuck roast, cubed
1.5 tablespoons kosher salt
1.5 tablespoons black pepper
1.5 tablespoons garlic powder
Hot sauce (optional, to taste)
3 ancho chiles, stemmed and seeded
3 guajillo chiles, stemmed and seeded
2 chipotle chiles, stemmed and seeded
8–10 garlic cloves
2 cups water
2–3 cups beef broth
2 tomatoes, cubed
1/2 white onion, sliced
1.5 tablespoons Mexican oregano
2 tablespoons black pepper
1 tablespoon sea salt
2 cinnamon sticks
2 bay leaves
2 packs carbonara-style ramen noodles
4 tablespoons mayonnaise
2 tablespoons minced garlic
2 egg yolks
2–3 soft-boiled eggs, sliced
Chopped cilantro, for garnish
Diced red onion, for garnish
Instructions
Season cubed chuck roast with kosher salt, black pepper, and garlic powder.
Sear beef over medium-high heat until browned on all sides; set aside.
In a Dutch oven, char ancho chiles, guajillo chiles, chipotle chiles, onion, tomatoes, and garlic.
Add water and simmer briefly, then blend until smooth to create chile paste.
Return beef to the pot and add chile paste, beef broth, oregano, black pepper, sea salt, cinnamon sticks, and bay leaves.
Cover and simmer on low heat until beef is fork-tender, skimming excess fat.
Remove beef, discard bay leaves and cinnamon sticks, strain broth to make consommé, and shred beef.
Soft-boil eggs, cool in ice bath, peel, and slice.
Cook ramen noodles and reserve some noodle water.
Mix ramen seasoning with mayonnaise, egg yolks, minced garlic, and hot noodle water until creamy.
Toss noodles in the sauce until fully coated.
Top ramen with shredded birria beef, soft-boiled eggs, cilantro, and red onion.
Serve hot with extra consommé if desired.
Notes
Adjust spice level by reducing chipotle chiles.
Straining the consommé gives a smoother ramen broth.
