Beer-Braised Short Ribs with Wallonian Herbs

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender beef short ribs slow-cooked in Belgian ale with a fragrant herb infusion, served with caramelized root vegetables. This belgian-inspired beef ready in about 195 minutes pairs beef short ribs, Belgian blonde ale, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 165 min Serves 4 Belgian cuisine 620 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat short ribs dry with paper towels and season with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat until shimmering, then sear ribs for 4 minutes per side until deeply browned.
  2. Step 2: Remove ribs and add chopped onion, diced carrots, and parsnips to the pot. Cook for 5 minutes until vegetables soften. Add minced garlic and cook for 1 minute until fragrant.
  3. Step 3: Return ribs to pot, pour in 1 cup Belgian blonde ale and 1 cup beef broth, scraping the bottom to release browned bits. Add 1 tsp dried thyme, 1/2 tsp dried rosemary, and 1/2 tsp black pepper. Bring to a gentle simmer.
  4. Step 4: Cover and cook on low heat for 2.5 hours, until meat is fork-tender. Remove ribs and strain sauce into a bowl, discarding solids. Simmer sauce uncovered for 15 minutes to thicken.
  5. Step 5: Return ribs to sauce and simmer for 10 minutes. Serve with roasted root vegetables.

Frequently asked questions

How long does Beer-Braised Short Ribs with Wallonian Herbs take to make?

Total time is about 195 minutes (30 min prep + 165 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Beer-Braised Short Ribs with Wallonian Herbs?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef short ribs from drying out.

Can I substitute ingredients in Beer-Braised Short Ribs with Wallonian Herbs?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Beer-Braised Short Ribs with Wallonian Herbs for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Beer-Braised Short Ribs with Wallonian Herbs?

Belgian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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