French Onion Short Ribs Recipe

Introduction

French Onion Short Ribs combine rich, slow-cooked beef with the deep, sweet flavors of caramelized onions and herbs. This comforting dish elevates traditional French onion soup flavors into a hearty, satisfying meal perfect for cozy dinners.

Ingredients

• 6 tablespoons salted butter
• 4 medium yellow onions, thinly sliced
• 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
• 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 soy sauce (low sodium recommended)
• 4 pounds bone-in beef short ribs
• 2 bay leaves
• 1 star anise (optional)
• 2 cups baby carrots
• 6 slices French bread
• 2 cups shredded Gruyère cheese

Instructions

1. Step 1: Preheat the oven to 325° F. In a large oven-safe Dutch oven over high heat, melt the butter and add the sliced onions. Cook for about 5 minutes until softened.
2. Step 2: Add the white wine and season with black pepper. Continue cooking for 5 to 8 minutes until the wine evaporates and the onions turn lightly golden.
3. Step 3: Stir in the shallots, garlic, thyme, sage, and chili flakes, then add the short ribs. Pour in 6 cups of chicken broth, tamari, bay leaves, and star anise if using. Cover and roast in the oven for 2 1/2 to 3 hours until the ribs are tender and falling off the bone. Add the carrots during the last 1 to 2 hours of cooking.
4. Step 4: Remove the bay leaves and star anise. Discard any bones and excess fat, then lightly shred the meat. Adjust seasoning with salt if needed. Keep warm over low heat on the stove.
5. Step 5: 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 toasts with shredded Gruyère, and broil for 2 to 3 minutes until bubbly and golden.
6. Step 6: Ladle the soup into bowls and top each with cheesy toast, a sprinkle of black pepper, and fresh thyme. Serve immediately and enjoy!

Tips & Variations

• For a deeper flavor, use a mix of chicken and beef broth instead of just chicken broth.
• Swap Gruyère for Swiss or Emmental cheese if preferred.
• Add a splash of brandy or cognac with the wine for extra richness.
• For a slow cooker version, caramelize the onions and mix the ingredients in the crockpot, then cook on low for 7-8 hours or high for 5-6 hours.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to preserve tenderness. Cheesy toast is best served fresh but can be toasted again briefly before serving if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe in a slow cooker?

Yes, after caramelizing the onions and combining all ingredients except the bread and cheese, transfer everything to the slow cooker. Cook on low for 7-8 hours or on high for 5-6 hours for tender short ribs.

What can I use instead of tamari or soy sauce?

If you don’t have tamari or soy sauce, Worcestershire sauce or coconut aminos can be good substitutes to add umami flavor. Just adjust the amount to taste to avoid overpowering the dish.

French Onion Short Ribs Recipe

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★★★★★

4.9 from 88 reviews

• Author: Aiden
• Total Time: 3 hours 20 minutes
• Yield: 6 servings 1x

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Description

This French Onion Short Ribs recipe combines tender, slow-cooked beef short ribs with caramelized onions and aromatic herbs, finished with a savory broth and topped with cheesy toasted french bread. Perfectly suited for a comforting, hearty meal, you can prepare it either in the oven or in a crockpot with a broiled Gruyère cheese crusted toast.

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Ingredients

Scale 1x2x3x

Short Ribs and Broth

• 6 tablespoons salted butter
• 4 medium yellow onions, thinly sliced
• 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
• 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 soy sauce (low sodium preferred)
• 4 pounds bone-in beef short ribs
• 2 bay leaves
• 1 star anise (optional)
• 2 cups baby carrots

Topping

• 6 slices French bread
• 2 cups shredded Gruyère cheese

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Instructions

1. Preheat and caramelize onions: Preheat your oven to 325°F (163°C). In a large oven-safe Dutch oven over high heat, melt the butter and add the thinly sliced yellow onions. Cook for about 5 minutes until softened. Add the white wine and black pepper, continuing to cook for another 5 to 8 minutes until the wine evaporates and the onions turn lightly golden.
2. Add aromatics and short ribs: Stir in the sliced shallots, chopped garlic, fresh thyme, fresh sage, and chili flakes. Place the short ribs into the Dutch oven. Pour in 6 cups of low sodium chicken broth, add the tamari or soy sauce, bay leaves, and star anise if using. Cover the Dutch oven with a lid.
3. Slow roast in oven: Transfer the covered Dutch oven to the preheated oven and roast the short ribs for 2 1/2 to 3 hours, or until the meat is tender and falling off the bone. Add the baby carrots during the last 1 to 2 hours of cooking to allow them to soften.
4. Prepare meat and keep warm: Remove the Dutch oven from the oven. Discard the bay leaves, star anise, any bones, and extra fatty pieces. Lightly shred the meat in the broth. Adjust seasoning with salt as needed, then keep the pot over low heat on the stovetop to keep warm.
5. Toast the bread: Increase the oven temperature to 425°F (218°C). Arrange the French bread slices on a baking sheet and toast in the oven for 10 minutes, until very dry and crisp.
6. Broil with cheese: Switch the oven setting to broil. Remove the toasted bread, top each slice with shredded Gruyère cheese, return to the oven under the broiler, and broil for 2 to 3 minutes until the cheese is bubbly and lightly browned.
7. Serve: Ladle the onion short rib soup into bowls. Top each serving with a piece of cheesy toasted bread, a sprinkle of fresh black pepper, and fresh thyme leaves. Serve immediately and enjoy.

Notes

• You can substitute low sodium beef broth or vegetable broth for the chicken broth if preferred.
• Star anise adds a subtle licorice flavor but is optional; omit if you dislike the taste.
• Using tamari instead of soy sauce reduces sodium and adds depth; low sodium soy sauce works well too.
• For a quicker variation, you may use the crockpot method outlined in the recipe instructions.
• To make this recipe gluten free, use gluten free bread for the toast and ensure tamari is gluten free.
• Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.

• Prep Time: 20 minutes
• Cook Time: 3 hours
• Category: Soup
• Method: Baking
• Cuisine: French

Keywords: French onion soup, short ribs, beef short ribs, slow cooked beef, cheese toast, Gruyère, hearty soup, comfort food, oven-braised short ribs