If you have been searching for the perfect beef ramen recipe to make at home, you’ve found it. There is nothing quite like a steaming bowl of homemade ramen on a cold day, especially when it features tender, melt-in-your-mouth pot-roasted short ribs.
While making authentic Japanese ramen can seem intimidating, this short rib ramen recipe breaks it down into manageable steps. The secret lies in the balance between the rich, savory beef bone broth and the bouncy, chewy ramen noodles.
Let’s dive into what makes this bowl of noodles so special.
The Foundation: Ocean’s Halo Ramen Broth & broth from the pot roast.
The soul of any great ramen is the soup. For this recipe, we are skipping the traditional pork-based tonkotsu broth in favor of Ocean’s Halo’s east, premade ramen broth with some extra flavor from the deep, umami-rich beef broth from the pot-roast.
To get that complex flavor profile found in gourmet ramen, we layer aromatics like ginger, garlic, and chili with a soy sauce-based seasoning.
Choosing the Best Ramen Noodles
The broth might be the soul, but the noodles are the body. Organic, simple-ingredient ramen noodles.
- Forget the deep-fried blocks of instant noodles loaded with preservatives—Ocean’s Halo is the clean slate your broth deserves. These organic ramen noodles are made with just three simple ingredients: organic wheat, water, and sea salt. By skipping the dehydration and frying process typical of cheap instant packs, Ocean’s Halo delivers a premium, bouncy texture that holds up beautifully in hot soup without turning to mush. Look for Ocean’s Halo Ramen Noodle at most retailers in the international aisle, like at Whole Foods Market here
- Top Pick: The gold standard for home cooks is Ocean’s Halo Ramen Noodles because of the simple ingredients: Organic wheat, water, and sea salt
- Texture Matters: For this heavy beef soup, our noodles make a perfect noodle. Not too thick, nice and thin, and not too overpowering.
- The Star: Braised Beef Short Ribs
Most ramen features chashu (pork belly), but beef short ribs elevate this dish. We roast the short ribs directly in the sauce/broth recipe until they are fall-off-the-bone tender. The result is a hearty broth to add to your ramen.
Essential Ramen Toppings
A bowl isn’t complete without the toppings. Here are the best ramen toppings to finish your masterpiece:
- Ajitsuke Tamago: The classic marinated soft-boiled ramen egg with a jammy yolk.
- Mushrooms: Any mushrooms of your choice cooked in some butter & seasoned with salt and pepper.
- Scallions: Freshly sliced green onions to cut through the richness.
- Chili Oil (Rayu): For those who love spicy ramen, a drizzle of chili crisp adds the perfect kick.
- Bok choy: adds a mild fresh crunch to your ramen
- Sesame seeds: add on top for a nutty, sweet taste.
Ingredients:
For the crockpot short ribs:
- 4 lbs bone-in OR boneless rib eye
- 1 cup Ocean’s Halo low-sodium NoSoy Soy Sauce
- 4 tbsp garlic chili sauce
- 1/2 cup gyoza sauce
- 1/4 cup toasted sesame oil
- 4 inch piece of ginger, peeled and chopped
- 1 container (32 oz) vegetable stock or Ocean’s Halo NoChicken or NoBeef broth.
For the Ramen:
- 1 container Ocean’s Halo Ramen Broth
- 4 cakes Ocean’s Halo Ramen Noodles
Instructions
- Add rib-eye, sauces, oil, and vegetable broth to a crockpot. Cook on high for 4-5 hours or on low for 7-8 hours, until the meat is tender and falling apart.
- Once it is cooked, remove the meat from the pot to cool on the side, drain the liquid (leftovers from the pot roast) in a colander to remove any impurities and save it; this is your sauce. Place the sauce in the fridge for 1-2 hours to let the fat harden. Once cooled, remove the fat from the top of the sauce. You will use the sauce in your ramen.
- While yousauce is cooling in the fridge, prepare any vegetables for topping. We made grilled bok choy, mushrooms, a soft boiled egg and some scallions.
- Prepare ramen noodles according to the package: Bring water to a boil, add ramen noodles, remove from heat, and let sit for 3-4 minutes until noodles are cooked.
- Warm up the Ramen broth. Add Ocean’s Halo ramen broth to a small saucepan, heat on medium until warm.
- Combine and enjoy!: In a bowl, add the ramen noodles and about 1/2-1 cup ramen broth to the bowl, top with about 1/4 cup of the sauce(adjust to taste), add your meat and toppings, and enjoy while warm!
