Braised Short Ribs with Honey Roasted Carrots

By tulawdog

Ingredients

• Carrots:
• 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
• 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

Preparation

Step 1

PREPARE SHORT RIBS:
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.
PREPARE BRAISING MIXTURE:
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.
WHILE RIBS REST, PREPARE CARROTS:
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.
WHILE CARROTS ROAST, MAKE SAUCE:
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.