Braised Short Ribs with Green Onions & Pickled Carrots - West Side Beef
Get 15% of your first order. Use coupon FIRSTORDER at checkout

Braised Short Ribs with Green Onions & Pickled Carrots

Braised Short Ribs are the perfect cozy dinner! Seared all around and then cooked low and slow for hours, there’s nothing like it! Our ribs are all antibiotic-free and hormone-free. It’s a difference you can taste and feel.


  • 1 bunch green onions
  • ⁣1 carrot shredded
  • ⁣1 cucumber sliced into matchsticks
  • ⁣5 cloves of garlic⁣
  • 1 bay leaf
  • 1 cup red wine of choice
  • 3 cups Beef Stock
  • ⁣1 tsp sesame oil
  • 1 tbsp canola oil
  • ⁣2 tbsp rice wine vinegar
  • 1 tbsp white sugar
  • 1 tsp fish sauce
  • ⁣1 pack West Side Beef Short Ribs
  • Salt and pepper
  • 2 tbsp toasted sesame seeds


  1. Add canola oil to a large pan, salt and pepper the ribs on all sides. Sear each side of the Short Rib racks for 3 minutes.
  2. Meanwhile, preheat oven to 250 degrees F. Combine garlic, 1/4 of the green onions (white part only and set aside greens for garnish, chopped), bay leaf, sesame oil, and stock in a dutch oven.
  3. Add ribs to the dutch oven, and pour wine over top of ribs. Slow cook in the oven with the lid on for 3 hours basting occasionally.
  4. In a small bowl, combine rice wine vinegar, sugar, and fish sauce. Add shaved carrots and keep covered at room temperature until ribs are ready.
  5. After 3 hours, remove the lid from the dutch oven and roast at 400 degrees F for 15 minutes.
  6. Steam the remaining green onions for 1 minute.
  7. Serve ribs hot with matchstick cucumbers, pickled carrots, and green onions. Garnish with sesame seeds, chopped green onions, and extra sesame oil if desired.

Keep in touch!

Get monthly news direct to your inbox by signing up to the West Side Beef newsletter.