Recipe courtesy of Alon Fuks and Emma Bongers

Beef Short Rib Lettuce Wrap

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  • Level: Intermediate
  • Total: 4 hr 50 min (includes cooling and pickling times)
  • Active: 1 hr 5 min
  • Yield: 6 servings
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Short Ribs:

3 cups steak seasoning spice

1 cup brown sugar 

8 pounds bone-in beef short ribs 

Oil, for searing ribs

15 cloves garlic, roughly chopped

8 red onions, roughly chopped

5 carrots, roughly chopped

12 3/4 cups beer 

8 1/2 cups cola 

Pickled Carrots and Onions:

6 1/3 cups white vinegar

2 cups granulated sugar

6 large carrots, cut into julienne 

4 large red onions, thinly sliced

12 large, firm romaine or iceberg lettuce leaves, for serving


  1. For the short ribs: Preheat the oven to 375 degrees F. In a bowl, mix together the steak spice and brown sugar and then coat the short ribs with the mixture.
  2. In a large skillet, heat some oil over high heat until hot. Sear the ribs to create a crispy outer coating. Place the ribs in a large roasting pan and set aside.
  3. In the same skillet, cook the garlic, onions and carrots over medium-high until the vegetables have sweated, 10 to 15 minutes. Add a bit of the beer to deglaze the pan. Pour the vegetables over the ribs in the roasting pan. Add the rest of the beer, the cola and about 4 cups water to the roasting pan and make sure the meat is completely submerged. Cover, transfer to the oven and cook for about 2 hours. Remove the cover and continue cooking an additional hour.
  4. For the pickled carrots and onions: Meanwhile, in a large pot, whisk together the vinegar, granulated sugar and 12 3/4 cups water until the sugar is completely dissolved. Bring to a boil, then let cool slightly. Put the carrots and onions in the quick pickling liquid for about 1 1/2 hours. Refrigerate.
  5. When the short ribs are done, remove from the juices and set aside. Strain the liquid and then place in a pan and reduce over low heat to use as a jus for the ribs.
  6. Scoop the short ribs into the lettuce cups and drizzle with a small amount of jus. Top with the pickled carrots and onions. Serve 2 lettuce wraps per person.

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