Brussels Beer-Braised Beef Short Ribs with Mussels

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

Tender beef short ribs slow-cooked in a rich Belgian beer-and-butter sauce, served with plump mussels and creamy mashed potatoes for an authentic feast. This belgian-inspired beef ready in about 180 minutes pairs Beef short ribs, Belgian beer, Unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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.

Ingredients

• 2 lbs Beef short ribs
• 1 cup Belgian beer
• 3 tbsp Unsalted butter
• 2 tbsp Olive oil
• 1 medium, finely chopped Onion
• 1 medium, diced Carrot
• 3 cloves, minced Garlic
• 2 tbsp Tomato paste
• 1 cup Beef broth
• 2 lbs, scrubbed and debearded Mussels
• 1 tbsp, chopped Fresh thyme
• 2 tbsp, chopped Fresh parsley
• 1 tsp Salt
• 1/2 tsp Black pepper

Instructions

1. Step 1: Pat the 2 lbs beef short ribs dry with paper towels and season evenly with 1 tsp salt and 1/2 tsp black pepper. Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering. Sear the ribs in batches for 4-5 minutes per side until deeply browned, then transfer to a plate.
2. Step 2: Add the remaining 1 tbsp olive oil to the pot, then add the finely chopped 1 medium onion and diced 1 medium carrot. Cook over medium heat for 5-7 minutes until softened and golden, stirring occasionally. Add the minced 3 garlic cloves and 2 tbsp tomato paste, cooking for 1 minute until fragrant.
3. Step 3: Return the seared ribs to the pot, then pour in the 1 cup Belgian beer and 1 cup beef broth. Bring to a gentle simmer, cover, and cook on low heat for 2 hours until the meat is fork-tender.
4. Step 4: Remove the ribs and set aside. Strain the cooking liquid into a bowl, discarding solids, and return it to the pot. Simmer uncovered for 15-20 minutes until reduced by half and slightly thickened.
5. Step 5: Add the scrubbed 2 lbs mussels to the pot, cover, and cook for 5-7 minutes until the mussels have opened. Discard any mussels that remain closed.
6. Step 6: Stir in the chopped 1 tbsp fresh thyme and 2 tbsp fresh parsley, then return the ribs to the pot to heat through. Season with additional salt and pepper if needed.