Gist Craft Beer-Braised Beef Short Ribs with Root Vegetables

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

A rich, slow-simmered dish where locally sourced short ribs meld with Belgian saison ale and seasonal root vegetables, embodying the cozy authenticity of Brussels brasseries. This belgian-inspired slow cooker ready in about 175 minutes pairs beef short ribs, Belgian saison ale, large, thinly sliced onion 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.

Ingredients

• 1.5 lbs beef short ribs
• 1/2 cup Belgian saison ale
• 3 medium, peeled and cut into 1-inch chunks carrots
• 2 medium, peeled and cut into 1-inch chunks parsnips
• 1 large, thinly sliced onion
• 3 cloves, minced garlic
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 1 tbsp dijon mustard
• 1 tbsp leaves fresh thyme
• 1 cup chicken stock
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Pat short ribs dry with paper towels, then season evenly with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a 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 sliced onion to the pot and sauté for 4 minutes until softened, then stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Sprinkle 2 tbsp flour over onions, stirring constantly for 1 minute to form a paste, then gradually whisk in 1/2 cup Belgian saison ale and 1 cup chicken stock until smooth. Add 1 tbsp Dijon mustard and 1 tbsp thyme, scraping up browned bits from the pot.
4. Step 4: Return seared ribs to the pot, nestling them among the vegetables. Bring to a gentle simmer, cover, and transfer to a preheated 325°F oven. Braise for 2.5 hours until ribs are fork-tender, stirring once halfway through.
5. Step 5: Remove lid, increase heat to medium-high, and simmer uncovered for 15 minutes to reduce sauce until it coats the back of a spoon. Discard thyme stems before serving.