Ingredients (Serves 6)
For the Short Ribs:
2 ½ lbs bone-in beef short ribs
Salt & black pepper, to taste
2 tbsp olive oil
For the Soup Base:
4 large yellow onions, thinly sliced
3 tbsp unsalted butter
2 cloves garlic, minced
1 tsp sugar (helps with caramelization)
1 cup dry red wine
8 cups beef broth (preferably low-sodium)
2 sprigs fresh thyme (or 1 tsp dried)
1 bay leaf
1 tbsp Worcestershire sauce
For Serving:
6 slices French baguette (1 per bowl)
1 ½ cups shredded Gruyère cheese (or Gruyère + Swiss blend)
Fresh parsley, chopped (optional)
Instructions
1. Sear the Short Ribs
1. Pat ribs dry, season generously with salt and pepper.
2. Heat olive oil in a large Dutch oven over medium-high heat.
3. Sear ribs on all sides until deep golden brown, about 3–4 minutes per side.
4. Remove ribs and set aside.
2. Caramelize the Onions
1. In the same pot, lower heat to medium, add butter.
2. Stir in onions and sugar, cooking slowly for 25–30 minutes until deep golden brown, stirring often.
3. Add garlic, cook 1 minute more.
3. Deglaze & Build Flavor
1. Pour in red wine, scraping the bottom to loosen any browned bits.
2. Simmer until wine reduces by half (about 5 minutes).
4. Braise the Short Ribs
1. Return short ribs to the pot.
2. Add beef broth, thyme, bay leaf, and Worcestershire sauce.
3. Bring to a simmer, then cover and cook on low for 2 ½ to 3 hours, until ribs are fork-tender.
5. Shred the Beef
1. Remove ribs and discard bones.
2. Shred meat into bite-sized pieces, discarding excess fat.
3. Return shredded beef to the pot, taste, and adjust seasoning with salt and pepper.
6. Make it French Onion Style
1. Preheat broiler.
2. Ladle soup into oven-safe bowls.
3. Top each with a slice of baguette and a generous mound of cheese.
4. Broil 2–3 minutes until cheese is melted and bubbly.
7. Serve & Enjoy
Sprinkle with fresh parsley if desired.
Serve piping hot with extra bread on the side.
Leave a Comment