Description
A rich and comforting French Onion Short Ribs recipe that combines tender, slow-cooked beef short ribs with caramelized onions, fresh herbs, and a savory broth. Finished with toasted French bread topped with melted Gruyère cheese, this dish is perfect for a hearty meal.
Ingredients
Scale
Meat and Broth
- 4 pounds bone-in beef short ribs
- 6-8 cups low sodium chicken broth
- 1/2 cup tamari or soy sauce (low sodium is best)
- 2 bay leaves
- 1 star anise (optional)
Vegetables and Aromatics
- 6 tablespoons salted butter
- 4 medium yellow onions, thinly sliced
- 2 shallots, sliced
- 4 cloves garlic, chopped
- 2 tablespoons fresh thyme leaves
- 2 tablespoons chopped fresh sage
- 2 cups baby carrots
- Chili flakes (to taste)
- Black pepper (to taste)
Liquids and Bread
- 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 6 slices French bread
- 2 cups shredded Gruyère cheese
Instructions
- Prepare the Base: Preheat your oven to 325° F. In a large oven-safe Dutch Oven over high heat, melt the butter and add the thinly sliced onions. Cook the onions for about 5 minutes until softened.
- Caramelize Onions and Add Aromatics: Pour in the white wine, season with black pepper, and cook for another 8 minutes until the wine has evaporated and onions are lightly golden. Stir in the shallots, chopped garlic, fresh thyme, chopped sage, and chili flakes.
- Add Short Ribs and Broth: Place the bone-in beef short ribs into the Dutch Oven, then pour in 6 cups of the low sodium chicken broth. Add tamari (or soy sauce), bay leaves, and star anise if using. Cover the pot with a lid.
- Roast the Short Ribs: Transfer the Dutch Oven to the preheated oven and roast for 2 1/2 to 3 hours, until the short ribs are tender and falling off the bone. Add the baby carrots during the last 1 to 2 hours of cooking to ensure they are tender.
- Shred Meat and Adjust Seasoning: Remove the bay leaves and star anise, discard bones and excess fat, and lightly shred the meat. Place the Dutch Oven on low heat on the stovetop and taste the broth; add salt if needed.
- Prepare Cheesy Toast: Increase the oven temperature to 425° F. Arrange the French bread slices on a baking sheet and toast for 10 minutes until very dry. Then switch the oven to broil, top the toasted bread slices with shredded Gruyère cheese, and broil for 2 to 3 minutes or until bubbly and golden.
- Serve: Ladle the rich French onion short rib soup into bowls. Top each serving with a cheesy toast slice, a sprinkle of black pepper, and additional fresh thyme if desired. Enjoy immediately.
Notes
- For a quicker method, use a crockpot following the alternate instructions for slow cooking.
- Star anise is optional but adds a subtle licorice flavor that complements the broth.
- If tamari or soy sauce is not available, use Worcestershire sauce or additional salt cautiously.
- Use low sodium broth and soy sauce to control saltiness.
- French bread can be substituted with sourdough or any crusty bread you prefer.
- Ensure to dry the bread well before adding cheese to prevent sogginess.
- Adjust chili flakes according to your preferred spice level.
Nutrition
- Serving Size: 1 bowl with toast
- Calories: 650 kcal
- Sugar: 8 g
- Sodium: 550 mg
- Fat: 40 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 45 g
- Cholesterol: 140 mg
