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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
