Lambic-Braised Beef Short Ribs with Red Cabbage

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

Tender beef short ribs simmered in sour Lambic beer and served with a sweet-tart red cabbage side. This belgian-inspired one pot ready in about 175 minutes pairs beef short ribs, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 750 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 pounds beef short ribs
• 3 tablespoons olive oil
• 1 large, finely diced onion
• 2, peeled and diced carrots
• 2 stalks, diced celery
• 4 cloves, minced garlic
• 1 cup Lambic beer
• 1 cup beef broth
• 2 tablespoons tomato paste
• 1 tablespoon Dijon mustard
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 head, thinly sliced red cabbage
• 1 tablespoon butter
• 1/4 cup apple cider vinegar
• 2 tablespoons honey

Instructions

1. Step 1: Season the beef short ribs with 1 teaspoon salt and 1/2 teaspoon black pepper. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat until shimmering. Sear the ribs on all sides for 3-4 minutes per side until deeply browned, then remove and set aside.
2. Step 2: Add the remaining 1 tablespoon olive oil to the Dutch oven, then add the diced onion, carrots, and celery. Cook for 5 minutes until softened, then add the minced garlic and cook for 1 minute until fragrant.
3. Step 3: Stir in the tomato paste, 1 tablespoon Dijon mustard, 1 teaspoon dried thyme, and 1 bay leaf, cooking for 1 minute to toast the flavors. Deglaze the pot with 1 cup Lambic beer, scraping up any browned bits, then add 1 cup beef broth. Return the seared ribs to the pot, submerging them as much as possible.
4. Step 4: Bring to a gentle simmer, cover, and reduce heat to low. Cook for 2.5 hours until the meat is fork-tender, then remove the ribs and set aside.
5. Step 5: Melt 1 tablespoon butter in a skillet over medium heat, add the sliced red cabbage, and cook for 5 minutes. Add 1/4 cup apple cider vinegar and 2 tablespoons honey, then cook for 10-15 minutes until the cabbage is tender and slightly caramelized, stirring occasionally.