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Birria Ramen is a tangy and smoky ramen with marinated, slow cooked beef in a spicy broth and served with noodles. It’s the perfect fusion of Mexican birria and Japanese ramen!
If you love birria tacos, you’re going to love this birria ramen! It’s filled with tender and juicy beef that’s marinated and slow cooked with a mix of chili peppers, herbs and spices.
The resulting broth and beef are served with chewy ramen noodles and topped with cilantro, jalapeños, radishes and lime juice for the most amazing and flavorful ramen!
For a true ramen experience, you can also serve it with soft boiled ramen eggs!
While this birria ramen isn’t a quick ramen recipe, the fall apart beef is definitely worth the wait! Follow it up with this easy instant pot flan and you're golden.
If you’re looking for quick ramen recipes, be sure to check out this Instant Pot ramen, shio ramen, shoyu ramen, spicy chicken ramen, vegetarian ramen or Korean ramen. All are super flavorful and quick and easy to make!
Jump to:
What is birria ramen?
Birria is a Mexican dish most commonly made with lamb, but also made with beef, where the meat is marinated and slow cooked with spices and chilies for hours until tender. The meat is shredded and can be served in the cooking liquid as a soup or stew or stuffed into tacos.
Birria ramen (or birriamen) is birria in stew form served with ramen noodles and other toppings.
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Why this recipe works
- Marinating and slow cooking the beef results in the most tender, juicy and flavorful birria.
- The chili infused broth is packed with flavor. It coats the ramen noodles and the birria makes the most delicious slurpy ramen broth!
- The birria is even more flavorful the next day, so this ramen is perfect for meal prep. Just cook up your noodles and dinner is served!
Ingredients
For a full list of ingredients and quantities, check out the recipe card at the end of this post.
You’ll need 2 pounds of beef shank for this recipe. Beef shank is a cut of beef taken from the cow’s leg. It’s a lean cut but can be tough, so it’s best prepared using braising or slow cooking methods.
The base of the ramen broth includes 8 cups of chicken stock. You can use store-bought or homemade like this Instant Pot chicken bone broth. You can also use beef broth.
For the ramen noodles, I used 12 ounces of dried ramen noodles (cooked to package instructions) but you can also use fresh ramen noodles.
The marinade includes peppers, spices and herbs including chipotle peppers in adobo sauce and dried guajillo peppers.
The chipotle peppers in adobo add a spicy and smoky flavor to the birria. Since this is a key ingredient, I don’t recommend substituting. However, in a pinch, you can use chipotle powder or smoked paprika to achieve a similar flavor.
Guajillo chili pepper is a dried chili commonly used in Mexican cuisine to add a tangy and smoky flavor to dishes. For a substitute, try using ancho chili peppers.
Step by step instructions
Soak the guajillo peppers in 1 cup of boiling water for about 30 minutes, until softened. Open and remove most of the seeds.
Combine all the marinade ingredients in a blender and pulse until a paste forms.
Add 1-4 tablespoons of the guajillo pepper soaking liquid until the mixture is pourable.
Pour the marinade over the beef shanks and let sit in the fridge overnight. (I use a ziplock bag to marinate the shanks as it makes it easier to coat all sides of the beef).
Heat a large pot or Dutch oven over medium high heat.
Add the beef shanks (marinade included) and brown on both sides (about 2-3 minutes per side).
Pour in broth, bring to a simmer, cover and simmer for 4-6 hours, until beef shanks are tender.
Strain the broth through a mesh sieve (you can also serve as is, but it won't be as clear).
Serve with cooked ramen noodles and toppings.
Expert tips
- When marinating the beef, I recommend using a large ziplock bag as it makes it easier to coat all sides of the beef shanks.
- Browning the beef shanks adds flavor and seals in the juices so be sure not to skip this step.
- You’ll need to use a large pot in order to fit the beef shanks and all of the broth.
- To control the saltiness of the ramen broth, I recommend using a homemade or low sodium chicken broth.
- You can also use homemade beef broth like this slow cooker beef bone broth.
- For a clear broth, be sure to strain it through a mesh strainer before serving.
- If you’re adding marinated ramen eggs as a topping, you should make them in advance as they need to marinate overnight.
- If you’re planning for leftovers, store the birria and noodles separately. If the noodles are stored in the broth, they will get mushy.
Common questions
Yes! Marinating helps tenderize and flavor the beef, which is important since beef shanks are a lean and tough cut of meat.
You can definitely use another cut of beef for birria. Instead of beef shanks, use chuck roast or short ribs. Whatever cut of beef you use, make sure it’s suitable for slow cooking. Also, I suggest using a bone-in cut as it’s more flavorful than boneless.
Yes, you can make the birria in advance and store the beef in the broth in the fridge for up to 3 days. You can also cook the noodles in advance and store them in a separate container, or cook them just before serving. When ready to serve, reheat the birria on the stovetop or in the microwave and serve over the noodles with desired toppings.
Yes, you can freeze the birria for up to 3 months. Just let the beef and broth cool completely in the fridge and then store them together in an airtight container and place in the freezer. Defrost in the fridge overnight before reheating and serving.
We normally serve this ramen with lime wedges, thinly sliced onion, chopped cilantro, sliced jalapeños and sliced radishes. Shredded red cabbage or pickled red onions would also be amazing.
For a more traditional bowl of ramen, you can also add marinated ramen eggs. These sous vide soft boiled eggs would also be great.
More Mexican inspired recipes
- Sous Vide Carnitas
- Sous Vide Carne Asada
- Instant Pot Spanish Rice
- Spicy Lamb Tacos
- Air Fryer Churros
- Pulled Pork Enchiladas
If you love this recipe, please leave a star rating and a comment below and let us know your favorite thing about it. We'd also love to connect on Instagram! Follow us at @went_here_8_this for awesome recipes and all sorts of fun food stuff 🙂
Recipe
Birria Ramen
Ingredients
- 2 pounds beef shank
- 12 ounces dried ramen noodles cooked according to instructions
- 8 cups chicken stock
- ¼ onion thinly sliced (for serving)
- 2 limes for serving
- 4 tablespoons chopped cilantro for serving
- 1-2 jalapenos sliced (for serving)
- 2 radishes sliced (for serving)
- Ramen eggs optional (for serving)
Marinade:
- 2 chipotle peppers in adobo sauce
- 1 teaspoon toasted cumin seeds
- 4 dried guajillo peppers
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cinnamon
- 1 bay leaf
- 2 teaspoons salt
- 1 tablespoon apple cider vinegar
Instructions
- Soak the guajillo peppers in 1 cup of boiling water for about 30 minutes, until softened. Open and remove most of the seeds.
- Combine all the marinade ingredients in a blender and pulse until a paste forms.
- Add 1-4 tablespoons of the guajillo pepper soaking liquid until the mixture is pourable.
- Pour the marinade over the beef shanks and let it sit in the fridge overnight. (I use a ziplock bag to marinate the shanks as it makes it easier to coat all sides of the beef).
- Heat a large pot or Dutch oven over medium high heat.
- Add the beef shanks (marinade included) and brown on both sides (about 2-3 minutes per side).
- Pour in broth, bring to a simmer, cover and simmer for 4-6 hours, until beef shanks are tender.
- Strain the broth through a mesh sieve (you can also serve as is, but it won't be as clear).
- Serve with cooked ramen noodles and toppings.
Expert Tips:
- When marinating the beef, I recommend using a large ziplock bag as it makes it easier to coat all sides of the beef shanks.
- Browning the beef shanks adds flavor and seals in the juices so be sure not to skip this step.
- You’ll need to use a large pot in order to fit the beef shanks and all of the broth.
- To control the saltiness of the ramen broth, I recommend using a homemade or low sodium chicken broth.
- You can also use homemade beef broth like this slow cooker beef bone broth.
- For a clear broth, be sure to strain it through a mesh strainer before serving. Strain it twice for extra clarity.
- If you’re adding marinated ramen eggs as a topping, you should make them in advance as they need to marinate overnight.
- If you’re planning for leftovers, store the birria and noodles separately. If the noodles are stored in the broth, they will get mushy.
Nutrition
MoonlitWanderer
"I love how you're not afraid to tackle difficult topics. It's refreshing to see!"
Danielle
Thank you! I hope you enjoyed the recipe 🙂
Katherine
What a lovely nourishing bowl of birria ramen! So many great ingredients in it.
Danielle
Thanks!
Rachna
My mouth is watering. I love Ramen and this flavor looks so promising.
Danielle
Thanks!
Dannii
Ramen is total comfort food and this looks amazing. Nice and simple too.
Danielle
Totally!
Sandra
I am in love with this recipe! Birria and ramen together is amazing. I've been wanting to. make Birria at home from awhile now. Great recipe with simple step-by-step instructions. Thank you!
Danielle
You're welcome Sandra! Hope you enjoy!
Gina
What an awesome flavor idea for ramen! Love birria tacos so this is a must make!
Danielle
Thanks!