Description
French Onion Short Ribs is a rich, comforting dish that combines tender, slow-roasted beef short ribs with caramelized onions, fresh herbs, and a savory broth. Topped with cheesy broiled French bread, this recipe brings a gourmet twist to the classic French onion soup, perfect for cozy dinners or special occasions.
Ingredients
Meat and Broth
- 4 pounds bone-in beef short ribs
- 1/2 cup beef broth (or additional chicken broth)
- 6–8 cups low sodium chicken broth
- 1/2 cup tamari or soy sauce (low sodium is best)
- 2 bay leaves
- 1 star anise (optional)
Vegetables and Aromatics
- 6 tablespoons salted butter
- 4 medium yellow onions, thinly sliced
- 2 shallots, sliced
- 4 cloves garlic, chopped
- 2 tablespoons fresh thyme leaves
- 2 tablespoons chopped fresh sage
- chili flakes, to taste
- 2 cups baby carrots
Bread and Cheese
- 6 slices French bread
- 2 cups shredded Gruyère cheese
Seasoning
- black pepper, to taste
- salt, to taste (added after cooking as needed)
Instructions
- Prepare the onions: In a large oven-safe Dutch oven over high heat, melt the salted butter with the thinly sliced onions. Cook for about 5 minutes until softened. Add 1/2 cup beef broth, season with black pepper, and continue cooking for another 5 to 8 minutes until the liquid reduces and the onions turn lightly golden.
- Add aromatics: Stir in the sliced shallots, chopped garlic, fresh thyme leaves, chopped sage, and chili flakes. Mix well to blend all the flavors.
- Add short ribs and broth: Place the beef short ribs into the pot. Pour over 6 cups of low sodium chicken broth, then add the tamari (or soy sauce), bay leaves, and star anise if using. Cover the pot with a lid.
- Roast or slow cook the ribs: For oven method, roast in the preheated oven at 325°F for 2.5 to 3 hours until the ribs are tender and falling off the bone. Add the baby carrots during the last 1 to 2 hours of cooking. Alternatively, for crockpot, transfer cooked onion mixture to crockpot before adding ribs and broth, and cook on low for 7-8 hours or high for 5-6 hours, adding carrots in the last 1-2 hours.
- Finish meat: Remove bay leaves and star anise. Discard bones and any excess fat. Using two forks, lightly shred the meat and keep warm on low heat (stovetop) or on the crockpot warm setting.
- Prepare cheesy toasts: Preheat the oven to 425°F (if not already). Arrange French bread slices on a baking sheet and toast for 10 minutes until they are very dry. Switch the oven to broil, top the toasted bread with shredded Gruyère cheese, then broil for 2 to 3 minutes until the cheese is bubbly and golden.
- Serve: Ladle the rich onion and short rib broth into bowls. Top each serving with a cheesy toast slice, additional black pepper, and fresh thyme leaves. Serve immediately and enjoy this hearty, flavorful dish.
Notes
- Star anise adds a subtle licorice flavor and is optional based on preference.
- Use low sodium broths and tamari to control salt levels and maintain balanced flavor.
- Shredding meat lightly preserves some texture and succulence essential for this dish.
- The toasting and broiling steps ensure the bread is crispy and cheese melts perfectly, mimicking a classic French onion soup topping.
- Cooking times may vary depending on oven performance and crockpot models.
