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Braised Short Ribs With Honey Roasted Carrots

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Curtis Stone demonstrates how a long, slow braise creates meltingly tender short ribs. To complement the meat, the braising liquid, made from red wine and aromatic vegetables, gets reduced down into a rich, silky sauce. Together, they're the ultimate cold-weather meal.

Braised Short Ribs with Honey Roasted Carrots

Braised Short Ribs with Honey Roasted Carrots
Julie Toy
Provided by:
total prep


  • Short Ribs:
  • 3 1/2 to 4 pounds meaty beef short ribs
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 4 large shallots, coarsely chopped
  • 2 large carrots, peeled and coarsely chopped
  • 2 celery stalks, coarsely chopped
  • 4 garlic cloves, finely chopped
  • 1 cup dry red wine
  • 3 cups beef stock
  • 2 fresh thyme sprigs
  • 1 fresh rosemary sprig
  • 1 bay leaf
  • Carrots:
  • 2 bunches heirloom carrots (about 2 pounds), peeled, trimmed
  • 2 shallots, thinly sliced
  • 2 large sprigs thyme
  • 3 tablespoons butter, melted
  • Salt and freshly ground black pepper
  • 2 tablespoons honey


  • Preheat the oven to 300F.
  • Heat a large, heavy pot over medium-high heat.
  • Season the beef on all sides with salt and pepper and drizzle lightly with oil.
  • Add the beef to the pot and cook until golden brown on all sides, about 12 minutes. Transfer the beef to a bowl or plate. Using paper towels, dab up some of the excess oil in the pot.
  • Reduce the heat to medium and add the shallots to the pot.
  • Saute until the shallots are golden, about 2 minutes.
  • Add the carrots, celery, and garlic and saute for 3 minutes.
  • Add the wine and simmer until the liquids are evaporated, stirring to scrape up any browned bits on the bottom of the pot; about 5 minutes.
  • Stir in the beef stock, thyme, rosemary, and bay leaf. Return the beef to the pot.
  • Bring to a simmer and skim the froth from the top of the cooking liquid. Then cover the pot and transfer it to the oven.
  • Braise until the beef falls apart with a fork, about 2 1/2 hours.
  • Remove from the oven and let the beef rest uncovered in the braising liquid for 15 minutes.
  • Increase the oven temperature to 400F.
  • Cut the carrots lengthwise in half if they are thick.
  • Toss the carrots, shallots, thyme and butter on a heavy large baking sheet to coat.
  • Arrange the vegetables evenly over the baking sheet.
  • Sprinkle with salt and pepper and roast in the oven, stirring occasionally, for about 15 minutes, or until the carrots and shallots are tender.
  • Remove the carrots from the oven and return to the stove over medium heat.
  • Drizzle the honey over the carrots and gently toss to coat.
  • Season to taste with more salt and pepper, if necessary.
  • Using a slotted spoon, gently remove the beef from the liquid to a platter and cover with foil to keep hot.
  • Strain the braising liquid through a fine-mesh strainer into a clean saucepan.
  • Simmer the sauce over medium-high heat until it reduces enough to coat the back of a spoon.
  • SERVE:
  • Place a portion of the short ribs and carrots on individual serving plates.
  • Spoon some of the sauce over the beef and serve.