Short RIB Ramen on Twin Cities Live & NoRDIC HOT DOGS ON FOX 9

Teena was on Twin Cities Live today with Elizabeth & Ben, making her favorite Short Ribs in the crockpot, served ramen-style with Japanese-style marinated soft eggs and all your favorite toppings; soup season is here, and this is the perfect recipe for a Monday night meal!! You can get the recipes below and watch the segment here: 👇

https://kstp.com/tcl/twin-cities-live-sponsored/short-rib-ramen/

Short Rib Ramen

Servings: Yields 6 servings

Ingredients

• 3 lb short ribs, either the long bones or cut into shorter pieces

• 1 Tblsp Olive Oil

• 1 cup sliced onion

• 2 tsp minced ginger or ginger paste

• 4 tsp gochujang

• 2 cups beef broth

• 1 cup water

• Kosher Salt & Pepper

• green onions for garnish

  
  

• For Ramen:

• 1 package ramen noodles per person, cooked per package directions. Keep some of the Short rib juices to add to the bowl for flavor, along with kosher salt and pepper to taste.

  
  

• Optional Toppings

• green onions

• pickled red onions

• mushrooms

• spinach

• radishes

• marinated soft egg

• jalapeno peppers

• chili oil

• chili paste/Sriracha

Steps

1. Preheat oven to 325 F.

2. In a Dutch oven, add oil, and braise the short ribs seasoned with salt and pepper for 2-3 minutes per side, then remove. (If putting in a crock pot you can braise these in a cast iron pan and place in the crock pot or slow cooker).

3. Add onion, gochujang, and minced ginger; sauté until onion is soft. (If slow cooking just go ahead and add to your slow cooker or crockpot).

4. Add broth and water, then add the short ribs back, cover and bake for 3 hours. (For slow cooker: will take 6 hours on high or 8 on low).

5. Remove from the oven/crockpot and remove the meat, shred, or alternatively keep whole and add one bone per bowl. Reserve the juices to add to the Ramen Broth.

Japanese Marinated Soft Boiled Eggs (Ajitsuke Tamago)

Ingredients

• 3 soft-boiled eggs, peeled

• 3 Tblsp Soy sauce

• 3 Tbsp mirin

• water to cover

• optional:

• garlic

• sake

• ginger

Steps

1. Boil water: Bring a medium pot of water to a rolling boil, ensuring there is enough water to completely cover the eggs. You can add a pinch of salt or a splash of vinegar to help make peeling easier. Add the eggs: Take large eggs straight from the refrigerator. Use a slotted spoon or ladle to gently lower the eggs into the boiling water one by one so they do not crack. Set a timer: Cook the eggs for 6 minutes for a runny yolk.

2. To turn your soft-boiled eggs into traditional marinated ramen eggs, follow these quick steps:

3. Mix the marinade: Combine equal parts soy sauce and mirin (for example, 3 tablespoons each), plus 6 tablespoons of water in a small bag or container. You can also add a splash of sake, a bit of sugar, or sliced garlic and ginger. Soak the eggs: Place the peeled, cooled soft-boiled eggs into the marinade. Use a folded paper towel on top to keep the eggs submerged if the liquid doesn't cover them completely. Refrigerate: Seal the bag or container and let the eggs marinate in the refrigerator for at least 4 hours, though overnight (12 to 24 hours) is best for deep flavor and color.

Nordic-style hot dogs

• 

• 

• 

•