Greg, you can stir in a tiny spoonful of molasses in with the carrots. Or honey. I have been cooking carrots it seems, often, this winter. Mostly I glaze them to finish along with something such as ginger, garlic, thyme, whatever herb is handy along with a little brown sugar or raw sugar. Yesterday I made plain buttered carrots, since I thought today I might want to do something different with the leftovers. Well, the carrots tasted like carrots, and at the same time it seemed like something was missing, probably that little bit of sweetness I usually add.
Unless the sauce you are cooking the ribs is too bbq -saucy, I would recommend you stir some of that in w/ your gravy for added flavor.
I can't speak to how your short ribs are coming along. I've only made them one time, and I don't remember any details.