Home  |  Contact Us      
Rotating Image
Ribeye Ramen
RecipeBeef Cuts
Ribeye Ramen
Yield: Makes 24 servings
Beef Broth: 

Combine beef broth, veal bones, onions, carrots, garlic, ginger, sugar, mushrooms and bay leaves in large stockpot. Bring to a boil. Reduce heat; cover tightly and simmer 2 hours. 

Add bonito flakes and kombu; bring to a boil. Reduce heat to medium; cook 2 minutes. Remove from heat; strain.


Add veal glacé, mirin, miso and soy sauce to broth mixture. Bring to simmer and cook, uncovered, 5 minutes.


Cool; cover and refrigerate until ready to use.
Yield: 2 gallons

Reduce-sodium beef broth2 gallons
Veal bones, split4 pounds
Coarsely chopped onions1 quart
Coarsely chopped carrots3 cups
Coarsely chopped garlic1/2 cup
Grated fresh ginger1/4 cup
Brown sugar1/4 cup
Dried forest mushroom pieces1 ounce
Bay leaves6 each
Dried bonito flakes2 cups
Dried kombu4 leaves
Veal glace de viande (full-strength)1 quart
Mirin2 cups
Organic red miso1 cup
Reduced-sodium soy sauce1 cup
Sautéed Mushrooms: 

Sauté mushrooms in hot oil over medium-high heat until just tender but have no color. Season with salt and pepper, as desired.

Yield: 1-1/2 pounds

Sliced fresh shiitake mushrooms1-1/2 pounds
Peanut oil2 tablespoons
Salt and pepper (optional)As desired
Per Order: 

Per Order: Season 1 beef Ribeye Filet with pepper, as desired. Pan-broil or grill to medium rare to medium doneness, turning occasionally.

Meanwhile, cook 4 ounces noodles in boiling water until al dente. Drain.

Place 1-1/3 cups hot Beef Broth in large shallow bowl. Mound cooked noodles in center. Place 1/2 ounce carrots, 1/2 ounce green onions, 1/2 ounce bean sprouts, if desired, 5 sugar snap peas, 1 ounce Sautéed Mushrooms and 1 egg half around noodles, as desired. 


Carve steak into slices; arrange on top of noodles. Garnish with 1 tablespoon fried shallots, micro greens and chili pepper slices, as desired.

Beef Ribeye Filets (IMPS/NAMP 1112C), cut 1 inch thick (4 ounces each)24 each
Ground black pepperAs desired
Fresh ramen noodles6 pounds
Julienned carrots (2 x 1/8-inch)12 ounces
Julienned green onions (2 x 1/8-inch)12 ounces
Fresh bean sprouts (optional)12 ounces
Blanched sugar snap peas120 each
Soft boiled eggs, cut in half12 each
Deep fried shallots1-1/2 cups
Micro greensAs desired
Sliced red chili peppersAs desired

Nutrition information per serving: 735 calories; 17 g fat (5.0 g saturated fat; 5.0 g monounsaturated fat); 254 mg cholesterol; 1164 mg sodium; 90 g carbohydrate; 10.5 g fiber; 54 g protein; 17.7 mg niacin; 1.0 mg vitamin B6; 3.3 mcg vitamin B12; 8.1 mg iron; 41.7 mcg selenium; 7.7 mg zinc; 95.6 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of choline.
Printer Friendly Version
Funded by The Beef Checkoff  |  About Us  |  Privacy Statement  |  © 2018 Beef Foodservice
Internal links within this website are funded and maintained by the Beef Checkoff. All other outgoing links are to websites maintained by third parties. Read more >