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.