Ingredients
Main Ingredients
- 6 tbsp salted butter
- 4 medium yellow onions, thinly sliced
- ½ cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- Black pepper, to taste
- 2 shallots, sliced
- 4 cloves garlic, chopped
- 2 tbsp fresh thyme leaves
- 2 tbsp chopped fresh sage
- Chili flakes, to taste
- 6-8 cups low sodium chicken broth
- ½ cup tamari or soy sauce (low sodium preferred)
- 4 lbs bone-in beef short ribs
- 2 bay leaves
- 1 star anise (optional)
- 2 cups baby carrots
Topping and Garnish
- 6 slices French bread
- 2 cups shredded Gruyère cheese
Instructions
- Preheat oven: Preheat your oven to 325°F (163°C) to prepare for slow roasting the short ribs.
- Sauté onions: In a large oven-safe Dutch oven over high heat, melt the butter and cook the sliced onions for 5 minutes until softened. Add dry white wine and black pepper; continue cooking for another 5-8 minutes until the wine evaporates and onions turn lightly golden.
- Add aromatics and meat: Mix in the sliced shallots, chopped garlic, fresh thyme, sage, and chili flakes. Place the beef short ribs into the Dutch oven and pour over 6 cups of low sodium chicken broth. Stir in tamari, bay leaves, and optional star anise.
- Roast the short ribs: Cover the Dutch oven and place it in the oven. Roast for 2½ to 3 hours until the short ribs are tender and falling off the bone. Add baby carrots during the last 1-2 hours of cooking.
- Prepare the meat: Remove the bay leaves and star anise. Discard any bones and excess fatty pieces. Lightly shred the meat and keep warm on low stovetop heat.
- Toast the bread: Increase oven temperature to 425°F (218°C). Arrange French bread slices on a baking sheet and toast for 10 minutes until very dry. Then switch the oven to broil. Top each slice with shredded Gruyère cheese and broil for 2-3 minutes until cheese is bubbly and golden.
- Serve: Ladle the French onion short rib stew into bowls. Top each serving with cheesy toasted bread, a sprinkle of fresh black pepper, and fresh thyme leaves. Enjoy warm and comforting!
Notes
- You can also prepare this dish using a crockpot by sautéing the onions and aromatics on the stove then transferring everything to the slow cooker; cook on low for 7-8 hours or high for 5-6 hours.
- Star anise is optional but adds a lovely subtle aromatic note.
- For lower sodium, use low sodium chicken broth and tamari or low sodium soy sauce.
- Make sure to toast the bread well so it becomes crispy and holds up under the melted cheese topping.
- Fresh herbs like thyme and sage elevate the earthy flavors of the dish; do not skip them.
- Prep Time: 30 mins
- Cook Time: 3 hours
- Category: Soup/Stew
- Method: Baking
- Cuisine: French
