This Birria Ramen is one of the most satisfying soups you’ll make at home. The slow-simmered birria produces a deeply flavored, savory broth and tender beef. Combined with a firm ramen noodle, the result is comforting, bold, and layered with texture and spice.
Note: Birria requires time and patience. This is not a quick weeknight recipe — the flavors develop best when the meat simmers slowly until tender. Plan this for a relaxed weekend or a long afternoon. The recipe yields plenty of beef, so any leftovers freeze well and are great for tacos or quesadillas.
Ingredients You’ll Need
- Chuck roast (3–4 lbs) — or brisket/short ribs
- Guajillo chiles, ancho chiles, and chiles de árbol (adjust amounts to taste)
- Spices: salt, pepper, ground ginger, cumin, garlic powder, oregano, ground cinnamon
- Aromatics: bay leaves, peppercorns, cinnamon stick
- Garlic and white onion
- Tomatoes
- Beef broth and a bouillon cube (optional for extra depth)
- Ramen noodles (use a firm, thick variety that holds up in broth)
- Optional garnishes: chopped red onion, cilantro, Oaxaca or other melting cheese
Let’s make it together on TikTok! Follow @themoodyfoody on TikTok!
There is a short video that demonstrates the main steps—searing, simmering, and assembling bowls. Search the handle @themoodyfoody on TikTok for the clip if you prefer a visual walkthrough.
Tips for Making the Perfect Birria Ramen
- Choose and balance your chiles:
Different dried chiles offer different heat and flavor. Guajillo chiles are medium-heat with a sweet, smoky character. Ancho chiles are mild and fruity. Chiles de árbol are much spicier and add a sharp heat—use them sparingly if you prefer a milder broth. I recommend combining a few types to build a richer flavor profile.
- Prepare chiles carefully:
Remove stems and seeds before using dried chiles. A short soak in hot water softens them for blending and mellows the bitterness.
- Cook low and slow:
Searing the beef first adds depth, but the long simmer is what tenderizes the meat and integrates the spices. Aim for a gentle simmer until the meat falls apart easily.
- Pick a sturdy ramen:
Use a ramen noodle that stays firm in hot broth. Thicker noodles hold up better and give the bowl pleasing bite against the rich birria.
- Make extra:
The sauce and shredded beef freeze well and are useful for quick meals later—tacos, quesadillas, or another ramen bowl.
Birria Ramen
Prep: 45 mins • Cook: 3 hrs • Servings: 8
Equipment
- One large pot or Dutch oven
- Blender or immersion blender
- Two forks for shredding
Ingredients (grouped)
For the Meat
- 3–4 lbs chuck roast (or brisket/short ribs)
- 2 tsp salt (for seasoning the beef)
- 1 tsp black pepper (for seasoning the beef)
For the Birria
- 6 guajillo chiles, stems and seeds removed
- 3 ancho chiles, stems and seeds removed
- Chiles de árbol, to taste (2–8, depending on preferred heat)
- 1 large white onion, cut into chunks
- 8 cloves garlic, minced
- 3 large tomatoes, cut into chunks
- 3 cups beef broth
- 1 bouillon cube (beef or chicken), optional
- Water as needed to cover the pot
Spices for Birria
- 1 tbsp salt (adjust to taste)
- 2 tsp black pepper
- 1 tsp ground ginger
- 2 tsp ground cumin
- 1 tsp garlic powder
- 2 tsp dried oregano
- 1 tsp ground cinnamon
Aromatics
- 5–6 bay leaves
- Handful of peppercorns
- 1 cinnamon stick
For garnish (optional)
- 1/2 red onion, chopped
- Bunch of cilantro
- Oaxaca cheese or any melting cheese
Ramen
- Ramen noodles, one pack per two cups of birria broth (including meat)
Instructions
- Season the meat with 2 tsp salt and 1 tsp pepper. Heat a little oil in a large pot or Dutch oven and sear the roast on all sides until browned, about 2–3 minutes per side. Remove the meat and set aside.
- In the same pot, add the tomatoes, minced garlic, and onion and cook 2–3 minutes to soften and pick up browned bits from the bottom. Add the listed spices and aromatics and stir briefly to toast the spices.
- Return the seared beef to the pot. Add beef broth, the bouillon cube (if using), de-seeded chiles, and enough water to reach just to the top of the meat. Bring to a gentle simmer, then reduce heat, cover, and cook on medium-low for 1 hour.
- After an hour, remove the softened chiles and tomatoes and place them in a blender with the bouillon cube and a small splash of the cooking liquid. Blend until smooth, then return the blended sauce to the pot and stir to combine.
- Continue to simmer on low heat, partially covered, for an additional 2–3 hours, or until the beef is very tender and can be shredded easily with two forks.
- Remove the meat, shred it with forks, then return the shredded beef to the pot. Taste and adjust salt and seasoning as needed.
- To assemble ramen bowls, use roughly 2 cups of birria (including meat) per one pack of ramen. Bring that portion to a boil in a separate pot, add the ramen noodles, and cook according to the noodle package instructions until just tender.
- Divide noodles and broth/meat among bowls. Top with chopped red onion, cilantro, and melting cheese if desired. Serve hot.
Nutrition
Estimated calories per serving: 612 kcal. Nutrition values are approximate and will vary based on specific ingredients and portion sizes.
Enjoy this rich, comforting bowl of Birria Ramen. It rewards patience with deep flavor and satisfying texture. Leftovers freeze well and make fast, delicious meals later in the week.