Upgraded Ramen Noodles with Beef Dino Ribs
Smoky beef dino ribs slow-cooked for 8 hours and served over upgraded ramen noodles in a rich soy-ginger broth.
Equipment
Ingredients
Ramen Base
instant ramen noodles (dry)
4 piece
beef broth (liquid)
1000 ml
soy sauce (liquid)
60 ml
garlic (minced)
4 clove
ginger (minced)
15 g
sesame oil (liquid)
15 ml
Beef Dino Ribs
beef dino ribs (raw)
1500 g
beef tallow (solid)
100 g
salt (dry)
15 g
black pepper (ground)
5 g
Toppings & Garnish
green onion (sliced)
4 piece
sesame seeds (toasted)
10 g
Instructions
Season the beef dino ribs
Pat the ribs dry and season generously with salt and pepper on all sides.
Smoke the ribs
Smoke the seasoned ribs over low indirect heat for 8 hours until tender and a dark bark forms.
Wrap ribs in beef tallow
Remove ribs from smoker, wrap tightly in beef tallow and foil, return to smoker until probe-tender.
Prepare ramen broth
In a pot, combine beef broth, soy sauce, garlic, and ginger. Bring to a gentle simmer.
Cook the ramen noodles
Cook the ramen noodles in the simmering broth until just al dente, about 3-4 minutes.
Finish and assemble ramen
Stir sesame oil into the broth, ladle noodles and broth into bowls, top with sliced beef ribs, green onions, and sesame seeds.
Original recipe
Storage
Store ribs and broth separately. Reheat broth gently to avoid separating.
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