Recipes
Ribeye Ramen

Ribeye Ramen

YIELD: 24 servings

For the beef broth:
2 gallons reduced-sodium beef broth
4 lbs. veal bones, split
1 quart onions, coarsely chopped
3 cups carrots, coarsely chopped
½ cup garlic, coarsely chopped
¼ cup fresh ginger, grated
¼ cup brown sugar
1 oz. dried forest mushroom pieces
6 bay leaves
2 cups dried bonito flakes
4 leaves dried kombu
1 quart

Register to view the full article

Please register to access this content.

Already a member? .

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish