{"id":843,"date":"2024-02-07T05:05:06","date_gmt":"2024-02-07T05:05:06","guid":{"rendered":"https:\/\/foodian.net\/?p=843"},"modified":"2024-02-07T05:07:06","modified_gmt":"2024-02-07T05:07:06","slug":"french-onion-short-rib-ramen","status":"publish","type":"post","link":"https:\/\/foodian.net\/?p=843","title":{"rendered":"French Onion Beef Short Rib Ramen"},"content":{"rendered":"
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French Onion Beef Short Rib Ramen<\/h2>\n
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Ingredients<\/h3>
  • \u00bd<\/span> lb<\/span> boneless beef short ribs<\/span><\/li>
  • 3<\/span> scallions<\/span><\/li>
  • 32<\/span> oz<\/span> beef broth<\/span><\/li>
  • 1<\/span> tbsp<\/span> shaoxing wine<\/span> (or dry white wine)<\/span><\/li>
  • 1<\/span> tbsp<\/span> canola or vegetable oil<\/span><\/li>
  • 1<\/span> tbsp<\/span> fresh ginger – peeled<\/span> (about a knuckle)<\/span><\/li>
  • 1<\/span> clove<\/span> garlic<\/span><\/li>
  • 6<\/span> black peppercorns<\/span><\/li>
  • 3<\/span> coriander seeds<\/span><\/li>
  • 1<\/span> tbsp<\/span> unsalted butter<\/span><\/li>
  • 1<\/span> tsp<\/span> sugar<\/span><\/li>
  • 1<\/span> onion<\/span> (large)<\/span><\/li>
  • 1<\/span> carrot<\/span><\/li>
  • 1<\/span> pkg<\/span> instant ramen noodles<\/span><\/li>
  • salt and pepper<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • Cut the ribs into about 2 inch chunks. Season with salt<\/span><\/div><\/li>
    • Heat the oil over medium heat in a 3-4 quart Dutch oven or other heavy pan with a tight fitting lid<\/span><\/div><\/li>
    • Sear the beef in batches until a nice crust is formed on all sides. Remove each batch from the pan to a plate<\/span><\/div><\/li>
    • Use \u00bd cup of the broth to deglaze the pan and add the wine. <\/span><\/div><\/li>
    • Add the ginger, garlic, coriander, the whites of the scallions, and peppercorns to the pan and cook for about 30 seconds<\/span><\/div><\/li>
    • Add the beef and the rest of the broth to the pan and bring to a boil. Then immediately lower to a simmer. Then cover the pan and simmer for 2\u00bd to 3 hours. Ideally you want the broth to maintain a temperature between 180 and 195\u2109. The beef should end up "fall apart tender" when finished.<\/span><\/div><\/li>
    • Cut the onion into vertical strips about \u215b-\u00bc inch thick<\/span><\/div><\/li>
    • When there is about an hour left on the beef, melt the butter in a separate pan over medium heat.<\/span><\/div><\/li>
    • Once the butter stops foaming, add the onions, the sugar, and a pinch of salt. Stir to coat. <\/span><\/div><\/li>
    • Cook, stirring often until the onions start to brown (about 30 minutes) and then add the carrots and continue cooking and stirring for another 10-15 minutes until the carrots are cooked and the onions are almost caramelized. Remove from heat.<\/span><\/div><\/li>
    • Once the beef is finished, remove the it from the broth and then strain and discard the solids out of the broth while saving the broth.<\/span><\/div><\/li>
    • Once the beef has slightly cooled, shred it with your fingers.<\/span><\/div><\/li>
    • Chop the scallion greens into \u215b inch slices<\/span><\/div><\/li>
    • Add the beef, onions, carrots, and broth back into the Dutch oven and bring back to a simmer. Add the scallion greens.<\/span><\/div><\/li>
    • Boil the ramen noodles in a separate pan for 3 minutes (follow the instructions on the package but don't add any flavoring).<\/span><\/div><\/li>
    • Drain the noodles and split them into bowls. Add a generous amount of the soup to each bowl and serve.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":844,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[21],"tags":[],"class_list":["post-843","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe"],"_links":{"self":[{"href":"https:\/\/foodian.net\/index.php?rest_route=\/wp\/v2\/posts\/843","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodian.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodian.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodian.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodian.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=843"}],"version-history":[{"count":0,"href":"https:\/\/foodian.net\/index.php?rest_route=\/wp\/v2\/posts\/843\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodian.net\/index.php?rest_route=\/wp\/v2\/media\/844"}],"wp:attachment":[{"href":"https:\/\/foodian.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=843"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodian.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=843"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodian.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=843"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}