Description
French Onion Short Ribs is a hearty, comforting dish that combines tender, slow-cooked beef short ribs with a rich, savory onion broth topped with cheesy toasted French bread. Perfect for a cozy dinner, this recipe melds the sweet caramelized onions, aromatic herbs, and flavorful broth for a remarkable dining experience.
Ingredients
Scale
Main Ingredients
- 6 tablespoons salted butter
- 4 medium yellow onions, thinly sliced
- 1/2 cup dry white wine (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 low sodium soy sauce
- 4 pounds 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
- Preheat and Sauté Onions: Preheat your 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, then add the white wine and a pinch of black pepper. Continue cooking for 8 minutes until the wine evaporates and onions turn lightly golden.
- Add Aromatics and Short Ribs: Stir in the sliced shallots, chopped garlic, fresh thyme, sage, and chili flakes. Add the short ribs to the pot, then pour in 6 cups of chicken broth along with the tamari, bay leaves, and star anise if using.
- Roast the Short Ribs: Cover the Dutch oven and transfer it to the preheated oven. 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 soften them.
- Shred Meat and Season: Remove the bay leaves and star anise, discard any bones and excess fat. Lightly shred the short rib meat in the pot. Taste the broth and season with salt if needed. Keep the pot on low heat on the stovetop to warm.
- Prepare Cheesy Toast: Increase oven temperature to 425° F. Arrange the slices of French bread on a baking sheet and toast for 10 minutes until dry. Then switch the oven to broil, top the toasts with shredded Gruyère cheese, and broil for 2 to 3 minutes until bubbly and golden.
- Serve: Ladle the short rib and onion broth into bowls, top each with a cheesy toast slice, fresh thyme, and a sprinkle of black pepper. Enjoy your hearty French Onion Short Ribs!
Notes
- For a gluten-free version, substitute the French bread with gluten-free bread.
- Star anise is optional but adds a subtle aromatic depth; omit if unavailable.
- Low sodium chicken broth and tamari help control the saltiness; adjust seasoning carefully after cooking.
- Shredding the meat makes it easier to eat and distributes the flavor throughout the soup.
- The broiling step for the cheese toast is key to achieving a crispy, bubbly topping similar to classic French onion soup.
- You can prepare this recipe using a crockpot by following the alternate instructions provided for convenience.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 40 g
- Saturated Fat: 18 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 150 mg
