Classic Birria Ramen

1.Preheat a large Dutch oven or heavy pot over medium-high heat. Season the beef chuck and short ribs generously with salt and pepper.

2.Add vegetable oil to the pot. Sear the beef pieces on all sides until deeply browned, working in batches if necessary. Remove beef and set aside.

3.In the same pot, add half the onion, garlic, and tomatoes. Sauté for 3-4 minutes until softened and aromatic.

4.Add the dried guajillo, ancho, and pasilla chiles to the pot. Toast for 1-2 minutes until fragrant, being careful not to burn them.

5.Pour in 1 cup of beef broth to deglaze the pot, scraping up any browned bits. Simmer for 5 minutes to soften the chiles.

6.Transfer the contents of the pot to a blender. Add apple cider vinegar, chipotle pepper, oregano, cumin, cinnamon, and a pinch of salt. Blend until completely smooth.

7.Return the beef to the pot. Pour the blended chile mixture over the beef. Add bay leaves and the remaining beef broth. Stir to combine.

8.Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, or until the beef is fall-apart tender. Skim any excess fat from the surface as needed.

9.Remove the beef from the pot. Shred with two forks, discarding bones and excess fat. Return shredded beef to the broth and keep warm.

10.Meanwhile, cook ramen noodles according to package instructions. Drain and set aside.

11.To assemble, divide noodles among four large bowls. Ladle hot birria broth and beef over the noodles.

12.Top each bowl with chopped cilantro, sliced radishes, green onions, shredded cheese (if using), and a squeeze of lime. Serve with extra lime wedges and reserved chopped onion on the side.