Braised Short Rib Ramen
Fall-apart beef in a rich bowl. Restaurant-style flavor made in your own kitchen.
- Prep
- 40 min
- Cook
- 2 hr 50 min
- Total
- 3 hr 30 min
- Serves
- 2
- Level
- Advanced
Photo: Kawe Rodrigues / Pexels
Braised Short Rib Ramen is built in layers: broth, seasoning, noodles and toppings, each made separately. Room-temperature eggs cook more evenly, whether you are rolling an omelette or soft-boiling for ramen. Partially freezing beef for 30 minutes makes paper-thin slicing easy. Invite someone to help; this is a fun recipe to make together.
Method
Warm the stock with the ginger, garlic and a square of kombu. Simmer gently for 30 minutes, then remove the aromatics.
Make the tare: simmer 1/2 cup soy sauce, 2 tablespoons mirin and 1 tablespoon sake for 2 minutes.
Boil the eggs for 6 1/2 minutes, chill in ice water, peel and marinate in equal parts soy sauce, mirin and water for at least 2 hours.
Brown the beef, then braise it covered with soy, mirin, sake and water for 2 1/2 hours until tender enough to pull apart.
Prepare the toppings: slice the scallions.
Cook the noodles in a large pot of unsalted boiling water according to the package, usually 90 seconds to 2 minutes, then drain very well.
Warm the bowls with hot water, add the tare, pour in the steaming broth and lower in the noodles.
Top with beef, scallions and eggs and serve immediately.
Chef's note
Soft-boiled eggs peel best after a full ice bath.
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