Go Back
–+ servings
French Onion Short Ribs.

French Onion Short Ribs

Cozy and delicious French Onion Short Ribs, perfect for bitter-cold December nights.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Course Main Course
Cuisine French
Servings 6 servings
Calories 450 kcal

Equipment

  • Dutch oven
  • Oven
  • Crockpot
  • baking sheet

Ingredients
  

Sauce Base

  • 6 tablespoon salted butter
  • 4 medium yellow onions thinly sliced
  • 0.5 cup dry white wine such as Pinot Grigio or Sauvignon Blanc
  • black pepper
  • 2 medium shallots sliced
  • 4 clove garlic chopped
  • 2 tablespoon fresh thyme leaves
  • 2 tablespoon chopped fresh sage
  • chili flakes
  • 6-8 cup low sodium chicken broth
  • 0.5 cup tamari or soy sauce low sodium is best

Meat and Garnish

  • 4 lb bone-in beef short ribs
  • 1 piece star anise (optional)
  • 2 cup baby carrots
  • 6 slice French bread
  • 2 cup shredded Gruyère cheese

Instructions
 

Stove/Oven Method

  • Preheat the oven to 325° F.
  • In a large oven-safe Dutch Oven over high heat, melt together the butter and onions. Cook 5 minutes, until softened. Add the wine, season with pepper, and continue cooking another 5-8 minutes, until the wine has evaporated and the onions are lightly golden. Add the shallots, garlic, thyme, sage, and chili flakes. Then add the short ribs. Pour over 6 cups of broth. Add the tamari, bay leaf, and star anise (if using). Cover and roast in the oven for 2 ½ to 3 hours or until the short ribs are tender and falling off the bone. Add the carrots during the last 1-2 hours of cooking.
  • Remove the bay leaves and star anise. Discard any bones and extra fatty pieces. Lightly shred the meat. Taste and season with salt, if needed. Place over LOW heat on the stove.
  • Switch the oven to 425°. Arrange the bread on a baking sheet and toast for 10 minutes, until very dry. Switch the oven to broil. Top the toast with cheese, then broil until bubbly, 2 to 3 minutes.
  • Ladle the soup into bowls. Top with cheesy toast, black pepper, and fresh thyme. Eat!

Crockpot Method

  • In a large Dutch Oven over high heat, melt together the butter and onions. Cook 5 minutes, until softened. Add the wine, season with pepper, and continue cooking another 5-8 minutes, until the wine has evaporated and the onions are lightly golden. Add the shallots, garlic, thyme, sage, and chili flakes. Then transfer everything to the bowl of the crockpot.
  • To the crockpot, add the short ribs. Pour over 6 cups of broth. Add the tamari, bay leaf, and star anise (if using). Cover and cook on low for 7-8 hours or on high for 5-6 hours. Add the carrots during the last 1-2 hours of cooking.
  • Remove the bay leaves and star anise. Discard any bones and extra fatty pieces. Lightly shred the meat. Keep on warm.
  • Switch the oven to 425°. Arrange the bread on a baking sheet and toast for 10 minutes, until very dry. Switch the oven to broil. Top the toast with cheese, then broil until bubbly, 2 to 3 minutes.
  • Ladle the soup into bowls. Top with cheesy toast, black pepper, and fresh thyme. Eat!

Notes

This dish is perfect for cold nights and is rich in flavor. Serve with additional fresh thyme or crusty bread if desired.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 5gVitamin A: 150IUVitamin C: 5mgCalcium: 200mgIron: 4mg
Keyword Beef, Comfort Food, Cozy, French onion, short ribs, soup
Tried this recipe?Let us know how it was!