Recipe courtesy of BITES Asian Kitchen + Bar
Recipe courtesy of BITES Asian Kitchen + Bar
Episode:
World Tour of Flavor
Beef Rib Ramen
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- Level: Intermediate
- Total: 15 hr 35 min (includes curing time)
- Active: 45 min
- Yield: 3 servings
- Level: Intermediate
- Total: 15 hr 35 min (includes curing time)
- Active: 45 min
- Yield: 3 servings
Ingredients
Roast Beef Rib:
Pickled Fresno Chiles:
Beef Broth:
For Plating:
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Directions
- For the roast beef rib: Mix together the salt, cayenne, five-spice powder and sugar in a bowl. Rub on the beef rib on all sides. Cure the beef rib in the refrigerator overnight.
- The next day, preheat the oven to 300 degrees F.
- On a baking tray, cover the beef rib with foil. Place on the middle rack of the oven and roast for 6 hours. Remove from the oven and let rest for 10 to 15 minutes.
- For the pickled Fresnos: In a large pot, combine the vinegar, sugar, salt and 1/4 cup water. Bring to a boil and simmer until the sugar and salt are completely dissolved. Place the Fresnos in a glass container with a lid. Pour the vinegar mixture over the Fresnos and let cool to room temperature. The Fresnos are ready to use in 2 hours. Cover the mixture with the lid and store in the refrigerator for up to 1 month.
- For the beef broth: Preheat a large stock pot over medium-high heat. Add the oil, garlic, ginger and onion and season with 1 teaspoon salt. Sauté until fragrant and the onions have browned slightly, about 5 minutes.
- Add the five-spice powder, star anise and cinnamon sticks. Stir for 1 minute to let the flavors combine.
- Add 10 cups cold water and the beef bones and bring to a boil. Use a strainer to skim off all the scum and impurities.
- Stir in the bouillon, mushroom powder, sugar, coriander, onion powder, shiitakes and remaining 4 teaspoons salt. Cover the pot and simmer on low heat for 6 hours. Turn off the heat and let cool completely, then strain into another pot.
- To plate: Slice the beef rib plate into individual servings. Boil the noodles for 2 minutes, then divide evenly into 3 bowls. Pour beef broth over the noodles. Garnish with the pickled Fresno chiles, corn, scallions and sesame seeds. Serve immediately and enjoy!
