Bison Birria Ramen: Viral Comfort Food Bowl, Reinvented

Bison birria ramen is what happens when two of my favorite comfort foods stop pretending they're separate dishes. You get the deep, chile-rich consomme from a proper birria, ladled hot over a tangle of ramen noodles, topped with shredded bison, a soft boiled egg and a scatter of green onion. It sounds like it shouldn't work. It works so well that I've stopped making plain ramen at all.

Also Read: Fall Off The Bone Red Wine Braised Bison Short Ribs

Why Bison Chuck Roast Is Right For This

Our Bison Chuck Roast has been a favorite cut for generations for exactly this kind of low and slow cooking. It's tender and economical, and it breaks down beautifully over several hours into a broth that tastes far richer than the ingredients would suggest. Because grass fed bison carries 98% fewer calories than beef and considerably more iron and protein per serving, you end up with a bowl that feels indulgent without actually being heavy.

Ingredients

For the birria base (makes about 6 bowls):

• 3 to 4 pounds Bison Chuck Roast, cut into large chunks
• 4 dried guajillo chiles, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 1 chipotle chile in adobo sauce
• 1 white onion, quartered, plus more sliced for garnish
• 6 cloves garlic
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 2 bay leaves
• 6 cups beef broth
• Sea salt, to taste

For the ramen bowls:

• 6 servings fresh or dried ramen noodles, seasoning packets discarded
• 6 soft boiled eggs, halved
• 4 green onions, thinly sliced
• Fresh cilantro, chopped
• 1 fresno or jalapeno chile, thinly sliced, optional
• Lime wedges, for serving
• Chili crisp, optional

Instructions

1. Toast the guajillo and ancho chiles in a dry skillet for about a minute per side, until fragrant. Soak in hot water for 15 minutes, then drain.
2. Blend the soaked chiles, chipotle, quartered onion, garlic, cumin and oregano with a cup of the beef broth until smooth. Strain through a fine mesh sieve.
3. Season the bison chuck roast generously with sea salt. Place it in a Dutch oven or slow cooker with the chile sauce, remaining beef broth and bay leaves. Cover.
4. Cook on low for 6 to 8 hours, or until the bison shreds easily with a fork.
5. Remove the meat and shred it, discarding the bay leaves. Skim the layer of fat that rises to the top of the consomme and set it aside if you'd like to drizzle a little over the finished bowls.
6. Cook the ramen noodles according to the package directions, then divide them among 6 bowls.
7. Ladle the hot birria consomme directly over the noodles in each bowl.
8. Top with the shredded bison, half a soft boiled egg, green onion, cilantro and sliced fresno chile if using.
9. Finish with a squeeze of lime and a drizzle of chili crisp if you'd like a bit more heat. Serve immediately while everything is still hot.

Also Read: Recipe: Homemade Flautas With Shredded Bison Chuck Roast

Free Range Bison, Raised The Way Nature Intended

Our bison are raised on open range on carefully selected partner ranches. They're pasture raised and never administered antibiotics, steroids or growth hormones, left to roam and graze freely the way bison have for thousands of years. Every piece of high quality meat we sell is cut and trimmed by hand.

A Few Notes On Getting This Right

If you want an even richer bowl, swap a couple cups of the beef broth for homemade stock made from our bison broth bones. It deepens the consomme without adding any extra work on the day you're actually making the ramen, since the stock can be made well ahead of time and frozen. Don't skip the soft boiled egg. The yolk breaking into the hot broth is half of what makes this dish feel indulgent.

Also Read: Instant Pot Bison Short Rib Tacos & Pomegranate Chile Sauce

Reach Out To Our Helpful Team

At Beck & Bulow, we pride ourselves on our excellent customer service. We're always here to help if you have questions about your meat, want help making selections, or are just looking for a few more cooking tips. Every time you call our office at 800-674-8426, you'll be connected directly with a team member right here in Santa Fe, New Mexico, where we're based.

Every cut is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice, and delivered straight to your doorstep. If this bowl becomes a weekly thing the way it has in my house, keeping a bison chuck roast in the freezer makes it an easy one to come back to.

Frequently Asked Questions

Can I make the birria base in an Instant Pot?
Yes. Pressure cook on high for about 60 to 75 minutes, then let the pressure release naturally before shredding the meat.

What kind of ramen noodles should I use?
Fresh ramen noodles from the refrigerated section hold up best, though dried instant noodles work fine if you discard the seasoning packet and use the birria consomme instead.

Can I make the birria base ahead of time?
Yes, and it actually improves overnight in the refrigerator. Reheat the consomme gently and assemble the ramen bowls fresh when you're ready to eat.

How do I get a perfect soft boiled egg for the topping?
Lower eggs into simmering water for 6 to 7 minutes, then transfer immediately to an ice bath before peeling and halving.

Can I freeze leftover birria consomme?
Yes, it freezes well for up to three months. Thaw and reheat gently before ladling over freshly cooked noodles.

Check out our full selection of bison, elk, wild boar, lamb, grass fed beef and chicken. All of our high quality meat is handled the same way, from pasture to your door.