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Bowl of birria ramen with shredded beef, rich red consomme broth, ramen noodles, cilantro, radish, and lime
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Maggie's Birria Ramen

Slow-braised chuck roast in a rich, chile-spiced consomme served over ramen noodles with all the fixings. The viral 2026 fusion bowl made simple enough for a weeknight and hearty enough for the whole family.
Course Main Course
Cuisine American
Keyword beef recipes, birria ramen, main dishes, soups & stews, weeknight dinners
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings 6 servings
Author Maggie

Ingredients

  • 3 lbs chuck roast cut into large chunks
  • 4 dried guajillo chiles stemmed and seeded
  • 2 dried ancho chiles stemmed and seeded
  • 1 yellow onion quartered
  • 6 cloves garlic
  • 1 14 oz can fire-roasted diced tomatoes
  • 4 cups beef broth
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cloves
  • 1 tablespoon apple cider vinegar
  • salt and black pepper to taste
  • 2 tablespoons vegetable oil
  • 4-6 packages ramen noodles discard the seasoning packets
  • fresh cilantro for topping
  • diced white onion for topping
  • lime wedges for topping
  • sliced radishes for topping

Instructions

  1. Toast the dried guajillo and ancho chiles in a dry skillet over medium heat for about 1 minute per side until fragrant and slightly puffed. Transfer to a bowl and cover with hot water. Let soak for 15-20 minutes until soft.
  2. Season the chuck roast chunks generously with salt and pepper. Heat vegetable oil in a large Dutch oven over medium-high heat. Sear the beef on all sides until deep golden brown, about 3-4 minutes per side. Work in batches so you don't crowd the pot. Remove beef and set aside.
  3. Drain the soaked chiles (save the soaking liquid). Add the chiles to a blender with the quartered onion, garlic, tomatoes, cumin, oregano, smoked paprika, cloves, apple cider vinegar, and about 1 cup of the chile soaking liquid. Blend until completely smooth.
  4. Pour the chile sauce through a fine mesh strainer into the Dutch oven (this removes any tough bits). Add the beef broth and seared beef. The liquid should mostly cover the meat — add more broth or water if needed. Bring to a boil, then reduce heat to low, cover, and simmer for 2.5 to 3 hours until the beef is fall-apart tender.
  5. Remove the beef from the pot and shred it with two forks. Taste the consomme broth and adjust salt as needed. Return the shredded beef to the pot to keep warm.
  6. Cook the ramen noodles according to package directions (discard the seasoning packets — you won't need them). Drain and divide among bowls. Ladle the birria consomme and shredded beef over the noodles. Top with fresh cilantro, diced onion, sliced radishes, and a squeeze of lime. Serve immediately.

Recipe Notes

The braise can be done a day ahead — refrigerate the pot overnight and skim the fat from the surface before reheating. The flavors only get better. If you can't find dried chiles, use 3 tablespoons of chili powder as a substitute (it won't be as deep, but it'll still be good). For kids who don't like spice, the guajillo and ancho chiles are very mild — the heat is negligible. This makes a lot of consomme, which is the point — the broth is the star.