Brussels Dubbel-Braised Beef Short Ribs with Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

Tender beef short ribs slow-cooked in rich Belgian Dubbel beer, served with caramelized root vegetables for a dish embodying the upscale Sablon district's refined comfort cuisine. This belgian-inspired beef ready in about 180 minutes pairs beef short ribs, Belgian Dubbel beer, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 680 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

• 2.5 lbs beef short ribs
• 1 cup Belgian Dubbel beer
• 3 medium carrots
• 2 medium parsnips
• 1 large onion
• 4 cloves garlic
• 2 sprigs thyme
• 1 sprig rosemary
• 3 tbsp all-purpose flour
• 2 tbsp olive oil
• 1 cup beef stock
• 2 tbsp butter
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Pat short ribs dry with paper towels and season evenly with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a heavy Dutch oven over medium-high heat until shimmering, then sear ribs in batches for 3-4 minutes per side until deeply browned, transferring to a plate.
2. Step 2: Add 1 chopped onion and 4 minced garlic cloves to the pot, cooking for 2 minutes until fragrant, then stir in 3 tbsp all-purpose flour and cook for 1 minute until golden. Deglaze with 1 cup Belgian Dubbel beer, scraping up browned bits, and simmer for 3 minutes until slightly thickened.
3. Step 3: Return ribs to the pot, add 1 cup beef stock, 2 thyme sprigs, and 1 rosemary sprig. Bring to a gentle simmer, cover, and transfer to a preheated 325°F oven. Cook for 2.5 hours until fork-tender, then remove ribs and strain the sauce through a fine-mesh sieve into a bowl.
4. Step 4: Meanwhile, peel and cut 3 carrots and 2 parsnips into 1-inch chunks. Melt 2 tbsp butter in a skillet over medium heat, add vegetables, and cook for 15 minutes, stirring occasionally, until golden and tender. Return the strained sauce to the skillet with the vegetables, simmering for 5 minutes until thickened and coating the back of a spoon.
5. Step 5: Slice ribs and serve over the root vegetables with the reduced sauce spooned generously on top.