Short Rib Beef Ramen Bowl
A rich and savory ramen featuring melt-in-your-mouth braised beef short ribs in a deep umami broth.
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Ingredients
- 2 lbs Beef short ribs
- 20 oz Fresh ramen noodles
- 6 cups Beef broth
- 1/4 cup Soy sauce
- 2 inches Fresh ginger, sliced
- 4 pieces Garlic cloves, smashed
- 2 whole Star anise(optional)
- 4 halved Soft-boiled eggs
- 2 heads Baby bok choy
- 1/2 cup Green onions, sliced
- 1 tablespoon Sesame oil
- 2 cut into strips Nori sheets(optional)
Instructions
- 1
Sear the beef short ribs in a heavy pot over high heat until browned on all sides, then remove and set aside.
- 2
In the same pot, sauté the garlic and ginger for 1 minute until fragrant.
- 3
Return the ribs to the pot and add beef broth, soy sauce, and star anise; bring to a boil.
- 4
Reduce heat to low, cover, and simmer for 2.5 to 3 hours until the beef is fork-tender and falling off the bone.
- 5
Remove the beef, shred it into bite-sized chunks, and strain the broth to remove solids.
- 6
Blanch the bok choy in the hot broth for 2 minutes, then remove.
- 7
Cook the ramen noodles in a separate pot of boiling water according to package directions and drain.
- 8
Assemble bowls by placing noodles first, followed by broth, shredded beef, halved eggs, bok choy, and a garnish of green onions and sesame oil.
Nutrition per Serving
840
Calories
48g
Protein
62g
Carbs
42g
Fat
4g
Fiber
5g
Sugar
1850mg
Sodium
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