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French Onion Short Ribs Recipe

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4.1 from 87 reviews

French Onion Short Ribs are a warming and cozy dish perfect for cold winter nights, featuring tender, slow-cooked bone-in beef short ribs nestled in a richly flavored onion and herb broth, finished with toasted French bread topped with melted Gruyère cheese for a comforting and indulgent meal.

  • Total Time: 3 hours 30 minutes
  • Yield: 6 servings

Ingredients

Main Ingredients

  • 6 tablespoons 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 tablespoons fresh thyme leaves
  • 2 tablespoons 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

For Serving

  • 6 slices French bread
  • 2 cups shredded Gruyère cheese

Instructions

  1. Prepare the oven and 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 about 5 minutes until softened. Add the white wine and black pepper, cooking for another 5-8 minutes until the wine evaporates and the onions turn lightly golden.
  2. Add aromatics and short ribs: Stir in the shallots, garlic, fresh thyme, sage, and chili flakes. Nestle the short ribs into the onion mixture. Pour over 6 cups of chicken broth, add tamari, bay leaves, and the optional star anise. Cover the Dutch oven.
  3. Slow roast the short ribs: Place the covered Dutch oven in the oven and roast for 2 ½ to 3 hours until the ribs are tender and falling off the bone. Add baby carrots during the last 1-2 hours of cooking to soften them.
  4. Shred and season meat: Remove bay leaves and star anise. Discard bones and excess fat. Lightly shred the meat and return to low heat on the stove to keep warm. Adjust seasoning with salt if necessary.
  5. Prepare cheesy toast: Increase oven temperature to 425°F. Arrange French bread slices on a baking sheet and toast for 10 minutes until dry. Switch oven to broil, top toasted bread with shredded Gruyère cheese, and broil for 2-3 minutes until bubbly and golden.
  6. Serve: Ladle the French onion short rib soup into bowls, top each with a cheesy toast slice, sprinkle with black pepper and fresh thyme, and enjoy the comforting dish.

Notes

  • If using the crockpot method, follow the stovetop instructions for sautéing onions and aromatics, then transfer everything to the crockpot and cook on low for 7-8 hours or high for 5-6 hours, adding carrots in the last 1-2 hours.
  • Star anise is optional but adds a subtle depth of flavor that complements the savory broth.
  • Low sodium broth and soy sauce are recommended to better control salt levels in the dish.
  • French bread can be substituted with a baguette or other crusty bread for toasting and topping.
  • Gruyère cheese melts beautifully and adds a nutty, creamy flavor; alternatives like Swiss or Emmental can be used if unavailable.
  • To make this dish gluten free, ensure that the soy sauce or tamari used is gluten free and serve with gluten free bread.
  • Author: Amelia
  • Prep Time: 30 minutes
  • Cook Time: 3 hours
  • Category: Soup
  • Method: Baking
  • Cuisine: French-inspired

Find it online: https://recipesvibe.com/french-onion-short-ribs-recipe/