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 veal glace de viande (full strength)
2 cups mirin
1 cup organic red miso
1 cup reduced sodium soy sauce

For the sautéed mushrooms:
1 ½ lbs. sliced fresh shiitake mushrooms
2 Tbsps. peanut oil salt and pepper, to taste

Per order:
24 beef ribeye filets
ground black pepper, to taste
6 lbs. fresh ramen noodles
12 oz. julienned carrots (2 x ⅛”)
12 oz. julienned green onions (2 x ⅛”)
12 oz. fresh bean sprouts (optional)
120 blanched sugar snap peas
12 soft-boiled eggs, cut in half
1 ½ cups deep fried shallots micro greens, as needed
sliced red chili peppers, as needed

1. For the 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.
2. Add bonito flakes and kombu; bring to a boil. Reduce heat to medium; cook 2 minutes. Remove from heat; strain.
3. Add veal glace, mirin, miso and soy sauce to broth mixture. Bring to a simmer and cook, uncovered, 5 minutes. Cool, cover and refrigerate until ready to use.
4. For the mushrooms: Saute mushrooms in hot oil over medium-high heat until just tender but have no color. Season with salt and pepper.
5. Per order: Season 1 beef ribeye filet with pepper. Pan-broil or grill to medium rare to medium, turning occasionally.
6. Meanwhile, cook 4 oz. noodles in boiling water until al dente. Drain.
7. Place 1⅓ cups hot beef broth in large shallow bowl. Mound cooked noodles in the center. Place ½ oz. carrots, ½ oz. green onions, ½ oz. bean sprouts, 5 sugar snap peas, 1 oz. sautéed mushrooms and 1 egg half around noodles.
8. Carve steak into slices; arrange on top of noodles. Garnish with 1 tablespoon fried shallots, micro greens and chili pepper slices, as desired.

Photo and recipe: The Beef Checkoff