Savory French Onion Short Ribs (Print Version)
# Ingredients:
→ Short Ribs Base
01 -
4 pounds beef short ribs
02 -
1 cup all-purpose flour
03 -
1/4 cup olive oil
04 -
1 large onion, diced
05 -
2 carrots, peeled and diced
06 -
4 cloves garlic, thinly sliced
07 -
1 cup red wine
08 -
14 ounces diced tomatoes (1 can)
09 -
4 cups beef broth
→ Fresh Herbs & Seasonings
10 -
Kosher salt and freshly ground black pepper to taste
11 -
1 tablespoon fresh rosemary, minced
12 -
2 tablespoons fresh thyme, minced, plus extra sprigs for garnish
→ Caramelized Onions
13 -
4 tablespoons butter
14 -
4 onions, thinly sliced
→ For Serving
15 -
1 French baguette, sliced and toasted
16 -
8 ounces Gruyere cheese, shredded
# Instructions:
01 -
Start by preheating your oven to 325°F. Season those beautiful short ribs generously with salt and pepper, then give them a light coating in flour.
02 -
Get your Dutch oven nice and hot over medium-high heat with the olive oil. Sear those ribs until they're gorgeously golden brown and crusty - about 4 minutes per side. Once they're done, set them aside on a plate.
03 -
Lower the heat to medium and throw in those onions and carrots to cook in all those wonderful meat drippings. Give them about 5 minutes, then add the garlic for just a minute. Pour in that red wine, tomatoes, broth, and your fresh herbs. Nestle the short ribs back in, cover, and pop it in the oven.
04 -
While your ribs are doing their thing in the oven, let's work on those onions. Melt the butter in a pan and slowly cook those sliced onions until they're beautifully caramelized - this'll take about 20-30 minutes of patient stirring. Once they're done, stir them into your pot of ribs and continue cooking until that meat is falling-off-the-bone tender.
05 -
Take out the meat and let it cool enough to handle. Cut it into nice serving portions. If you've got time, pop the whole pot in the fridge overnight - this will let you easily remove the fat that rises to the top, and bonus: the flavors get even better!
06 -
When you're ready to serve, warm everything up over medium-low heat. Toast your baguette slices with a touch of butter, Gruyere, and fresh thyme. Portion the soup into oven-safe bowls, top with more shredded cheese, and broil until it's all bubbly and irresistible (about 3-5 minutes). Keep an eye on it - that cheese can brown quickly!
# Notes:
01 -
This cozy dish marries two French classics - onion soup and braised short ribs - into one spectacular meal. Perfect for those chilly evenings when you want something truly special.
02 -
Can be made ahead and tastes even better the next day!