Beef Short Ribs & Maple Roasted Carrots

Beef short ribs with maple roasted carrots

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Beef Short Ribs & Maple Roasted Carrots

Beef Short Ribs & Maple Roasted Carrots has short ribs braised until fall-off-the-bone tender, paired with caramelized carrots glazed with maple syrup.

Prep Time30

Cook Time4

Total Time4 30

Course: Main Course, Side Dish

Cuisine: American

Keyword: Beef, Carrot, Short ribs

Servings: Servings

Calories: 873kcal

Author: Angela Morris

Ingredients

For the short ribs:

4 beef short ribs 4-5" long
Salt and ground black pepper for seasoning
Cooking oil for frying
1/2 cup onion chopped
1/2 cup celery chopped
1/2 cup carrot chopped
2 cloves garlic chopped
2 sprigs thyme
1 bay leaf
2 tablespoons tomato paste
1 cup red wine
1 cup beef stock
1 tablespoon cornstarch + water
Red chilies & parsley for garnish (optional)

For the carrots:

2 pounds carrots cleaned and trimmed
1 tablespoon olive oil
2 tablespoons maple syrup divided
2 tablespoons butter
2 tablespoons brown sugar
1/4 teaspoon cinnamon
1/4 cup pecans chopped

US Customary - Metric

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.

FOR THE CROCK POT: Add all the ingredients to the crock pot (except the cornstarch and garnishes). Cook on high for 3 hours or low for 6 hours. When the meat pulls away from the bone, it’s ready.

FOR THE PRESSURE COOKER: Turn on Saute mode, add oil, and sear the short ribs on all sides. Then saute the veggies. Add the remaining ingredients to the pot (except the cornstarch and garnishes). Cook on high pressure for 45 minutes.

Nutrition