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Beef Short Ribs & Maple Roasted Carrots are the ultimate combination of rich, slow-cooked flavors that we crave in the winter. The ribs, braised until fall-off-the-bone tender, pair beautifully with the caramelized, slightly crisp carrots glazed in a touch of maple syrup.

This dish feels elegant enough for a special occasion but is easy enough to make for a cozy weekend dinner at home. Imagine, fall-off-the-bone tender beef ribs on a bed of creamy mashed potatoes drizzled with a rich red wine gravy. Sounds good doesn’t it? Then add sweet and savory roast carrots on the side and you have a meal made in heaven.
Helpful Tips
- Sear the ribs for depth of flavor: Always sear the short ribs on high heat before braising. The caramelized crust adds a robust, savory note to the dish.
- Don’t skip the deglaze: After searing the ribs, deglaze the pan with wine, broth, or even balsamic vinegar to lift all the browned bits. This step infuses your braising liquid with incredible flavor.
- Choose fresh carrots: Choose fresh, firm carrots with the greens still attached. Go for the multi-colored carrots for a stunning presentation.
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Beef Short Ribs & Maple Roasted Carrots
Ingredients
For the short ribs:
- 4 (1 kg) beef short ribs 4-5" long
- Salt and ground black pepper for seasoning
- Cooking oil for frying
- 1/2 cup (160 g) onion chopped
- 1/2 cup (101 g) celery chopped
- 1/2 cup (128 g) carrot chopped
- 2 cloves garlic chopped
- 2 sprigs thyme
- 1 bay leaf
- 2 tablespoons (66 g) tomato paste
- 1 cup (473 ml) red wine
- 1 cup (473 ml) beef stock
- 1 tablespoon (8 g) cornstarch + water
- Red chilies & parsley for garnish (optional)
For the carrots:
- 2 pounds (907 g) carrots cleaned and trimmed
- 1 tablespoon (15 ml) olive oil
- 2 tablespoons (30 ml) maple syrup divided
- 2 tablespoons (28 g) butter
- 2 tablespoons (24 g) brown sugar
- 1/4 teaspoon (0.5 g) cinnamon
- 1/4 cup (25 g) pecans chopped
Instructions
For the short ribs:
- Preheat your oven to 300° F (150° C).
- Place a Dutch oven or cast iron pot over high heat. When hot, add oil.
- Season the short ribs liberally with salt and pepper. Place them in the pot and sear well on both sides. Transfer to a plate.
- Add more oil to the skillet, then add the onion, celery, and carrot. Sear until they get good color, then add in the garlic, thyme, bay leaves, tomato paste, red wine, and stock. Bring to the boil and whisk any browned bits off the bottom. Then add the beef ribs back to the pot.
- Cover with the lid or tin foil and place the pot in the oven for 3-3.5 hours. Check the meat; if it easily can be pulled from the bone, it’s done. Otherwise, continue cooking until it is.
- Remove the pot from the oven. Transfer the ribs out of the pot. Also remove the bay leaves.
- OPTIONAL STEP: Use an immersion blender to blend up the veggies in the sauce.
- Strain the sauce through a fine mesh strainer and put it back into the cooking pot on the stovetop over medium heat. Bring it to a boil, then simmer. You can add some cornstarch slurry to thicken if necessary. Add the ribs back in and rotate them around in the sauce until they’re coated.
- Serve on a bed of mashed potatoes with the sauce poured over. You can garnish with some red chilis and parsley, if you like.
For the carrots:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix together the olive oil and 1 tablespoon of maple syrup. Coat the carrots in the mixture.
- Arrange the carrots in a single layer on the baking sheet. Roast until tender, about 20-30 minutes.
- Near the end of cooking, in a small saucepan, heat the remaining maple syrup, butter, brown sugar, and cinnamon over medium heat until it starts a light boil.
- Add the pecans and cook for 2-3 minutes, then turn off the heat.
- Serve the roast carrots with the maple pecan mixture on top.
Video
Notes
- Always sear the short ribs on high heat before braising. The caramelized crust adds a robust, savory note to the dish.
- After searing the ribs, deglaze the pan with wine, broth, or even balsamic vinegar to lift all the browned bits. This step infuses your braising liquid with incredible flavor.
- Choose fresh, firm carrots with the greens still attached. Go for the multi-colored carrots for a stunning presentation.
Nutrition

Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.