This has to be one of my favorite dishes that I have made. It was so flavorful. I would like to mention that you are better off cooking the ramen separate and straining out the consome! If you like it very strong like me keep them in!
The eggs were cooked to perfection. I boiled my water and then slowly dropped them in and cooked for exactly 6 minutes. Right after they were done I shocked them in an ice bath to stop the cooking process and make it easy to peel them.
Ingredients:
4 pounds Short Ribs
spices:
2 Tsp ginger powder
1 tbsp thyme
1 tbsp oregano
2 tsp coriander powder
1 tbsp salt
2 tsp black pepper
2 tsp cumin
1 tbsp paprika
Spicy Teabag:
1 cinnamon stick
2 tsp cloves
1-2 bay leafs
fresh marjoram If you have access to them
Dried Chiles
4 Ancho
4 guajillo
10 Arbol
2 cups of chile water go into blender
Aromatics:
10 cloves garlic
1 onion
1 tbsp tomato paste
1/4 cup white vinegar
Cover the beef with water to top it all off. The broth is already very strong so it is totally fine to add water to it.
I used basic store bought ramen, but again it is up to you. 4 pounds of short ribs can be at least 10 servings of ramen.
Don't forget to say bismillah and enjoy.