In a large Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove from pot and set aside.

Sauté aromatics

In the same pot, add minced garlic and ginger. Sauté for 2 minutes until fragrant.

Deglaze and braise

Add beef broth and soy sauce to the pot, scraping the bottom for any browned bits. Return the short ribs to the pot, cover, and transfer to the oven. Braise for 3 hours.

Honey roast the carrots

During the last 30 minutes of cooking, toss the carrot sticks with honey and a pinch of salt. Roast in the oven on a baking sheet until tender.

Cook the rice

Rinse the basmati rice under cold water. In a saucepan, bring 4 cups of water to a boil, add the rice, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for another 5 minutes.

Serve

Once the ribs are tender, serve them over the basmati rice with honey roasted carrots on the side.