Beef Short Rib Ramen

Beef Short Rib Ramen

When you’re cold or feeling under the weather, there’s nothing better than a bowl of hot soup to warm you up, especially if you live in an area with cold seasons. And if you love Asian cuisine, you’ll love this beef short rib ramen recipe by @thekettleloft using our Dynasty Chef Knife



  • 1.5 lbs boneless short ribs (cut into 2-inch pieces)
  • 1 tbsp vegetable oil
  • 1 large sweet onion, sliced
  • 4 cloves of garlic, minced
  • ½ tsp red pepper flakes (or to taste)
  • 1 tsp grated fresh ginger
  • ⅓ cup mirin
  • ⅔ cup low-sodium soy sauce
  • 4 cups chicken broth
  • 2 cups water
  • 4 packs of dried ramen noodles
  • 2 tsp toasted sesame oil
  • Salt, to taste
  • Freshly ground pepper, to taste

Optional Toppings

  • Soft boiled eggs
  • Sliced green onions
  • Bean sprouts
  • Cilantro
  • Toasted sesame seeds


  1. Season the short ribs with salt and pepper.
  2. In a dutch oven or large pot, heat the vegetable oil over medium-high heat. Once the oil is shimmering, add the short ribs (cook in batches if necessary to avoid overcrowding the pot). Brown the ribs on all sides (about 2–3 minutes per side).
  3. Once the ribs are cooked, remove them and set aside.
  4. Add the onions and saute until they begin to brown, roughly 3–minutes. Stir in the red pepper flakes, garlic, and ginger and cook until fragrant, about 1 minute.
  5. Pour the chicken broth and soy sauce into the pot and bring to a boil. Add the short ribs back into the pot once it’s boiling, cover, and lower the heat to a simmer for 1.5–2 hours or until the ribs are tender. (Skim off any fat that rises to the top of the pot.)
  6. Once tender, remove the short ribs and shred them into large chunks on a cutting board.
  7. Add the water to the pot. Taste the broth and adjust the seasoning if necessary.
  8. In a separate saucepan, bring water to a boil and cook the dried ramen noodles according to the package directions. Once done, drain the noodles and run under cold water to prevent them from cooking further.
  9. Assemble your ramen bowls by adding the noodles, meat, and then the broth. Drizzle the toasted sesame oil and add any other toppings you like. Enjoy!

Don’t worry if you’re not much of a cook—the beauty of this recipe is that it’s very easy to make and super beginner-friendly. So, put those packs of instant ramen away, and get ready to make the easiest, most delicious beef short rib ramen you’ve ever had!

Try this recipe for your next dinner or gathering!

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