Description
French Onion Short Ribs is a rich and comforting dish combining tender, slow-roasted beef short ribs with caramelized onions, aromatic herbs, and a savory broth. Topped with toasted French bread and melted Gruyère cheese, this hearty recipe offers the classic flavors of French onion soup elevated with succulent beef ribs, perfect for a cozy dinner.
Ingredients
Short Ribs and Broth
- 6 tablespoons salted butter
- 4 medium yellow onions, thinly sliced
- 1/2 cup dry white wine (Pinot Grigio or Sauvignon Blanc recommended)
- Freshly ground black pepper, to taste
- 2 shallots, sliced
- 4 cloves garlic, chopped
- 2 tablespoons fresh thyme leaves
- 2 tablespoons chopped fresh sage
- Chili flakes, to taste
- 6-8 cups low sodium chicken broth
- 1/2 cup tamari or low sodium soy sauce
- 4 pounds bone-in beef short ribs
- 2 bay leaves
- 1 star anise (optional)
- 2 cups baby carrots
Toppings
- 6 slices French bread
- 2 cups shredded Gruyère cheese
Instructions
- Prepare the onions: Preheat the oven to 325°F. In a large oven-safe Dutch oven over high heat, melt the butter and add the thinly sliced onions. Cook for 5 minutes until softened. Pour in the white wine, season with black pepper, and cook for another 5 to 8 minutes until the wine evaporates and onions turn lightly golden.
- Add aromatics and meat: Stir in the shallots, garlic, thyme, sage, and chili flakes. Place the short ribs into the pot, then pour over 6 cups of chicken broth. Add tamari (or soy sauce), bay leaves, and star anise if using. Cover the Dutch oven and transfer it to the preheated oven.
- Roast the short ribs: Roast the short ribs in the oven for 2 1/2 to 3 hours until the meat is tender and easily falls off the bone. Add the baby carrots during the last 1 to 2 hours of cooking to ensure they become tender but not mushy.
- Prepare the meat and broth: Remove bay leaves and star anise from the pot. Discard bones and excess fat. Lightly shred the short rib meat and return it to the pot. Place the pot on the stove over low heat to keep warm and blend flavors.
- Toast the bread: Increase oven temperature to 425°F. Arrange the French bread slices on a baking sheet and toast for 10 minutes until they become very dry and slightly crispy. Then switch the oven to broil, top the toasted bread with shredded Gruyère cheese, and broil for 2 to 3 minutes until the cheese bubbles and browns slightly.
- Serve: Ladle the French onion short rib soup into bowls and top each serving with cheesy toast. Garnish with fresh thyme and add freshly ground black pepper to taste. Enjoy this warm, hearty meal!
Notes
- For a slower cooking option, this recipe can be prepared in a crockpot: after sautéing onions and aromatics on the stove, transfer everything to a slow cooker and cook on low for 7-8 hours or high for 5-6 hours.
- Adjust the amount of chili flakes according to your preferred spice level.
- Using low sodium broth and tamari helps control the saltiness of the dish.
- Gruyère cheese is traditional, but you may substitute with Swiss or mozzarella for a different flavor.
- Star anise is optional but adds a subtle depth of flavor; omit if you prefer a more classic onion soup taste.
- Make sure to shred meat gently to preserve the texture and avoid over-shredding into mush.
- Prep Time: 20 mins
- Cook Time: 3 hrs
- Category: Main Course
- Method: Roasting
- Cuisine: French
