French Onion Short Ribs Recipe

BySarah
Jump to Recipe· 4.8 from 3 reviews

If you’re a fan of rich, comforting meals that taste like they’ve been simmering all day in a fancy bistro, you’re in for a treat. This French Onion Short Ribs Recipe blends the deep, caramelized sweetness of onions with fall-apart tender beef short ribs, creating a dish that’s both elegant and soul-satisfying. I promise, once you try this, it’ll become one of those recipes you come back to again and again, whether for cozy weeknight dinners or impressing guests without breaking a sweat.

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Why This Recipe Works

  • Deeply Flavorful: Slow cooking braises the ribs in a rich broth infused with caramelized onions and aromatic herbs.
  • Perfectly Tender Meat: The low-and-slow approach ensures the beef is fall-off-the-bone tender every time.
  • French Onion Twist: The combination of white wine and Gruyère cheese toast brings that classic French onion soup vibe into a short rib dish.
  • Versatile Cooking Options: You can make this on the stove/oven or in a slow cooker, adapting to your schedule without sacrificing flavor.
French Onion Short Ribs, French Onion Short Ribs Recipe, Braised Short Ribs with Onions, Easy French Onion Short Ribs, Tender Short Ribs with Caramelized Onions - A close-up of a dark pot filled with a rich stew bubbling gently. Inside the stew, there are thick pieces of raw red meat, soft orange baby carrots, caramelized brown onion slices, and visible spices including two whole bay leaves and a star anise floating on top along with some red pepper flakes. The surface of the stew has frothy bubbles and a creamy brown texture from the cooking liquid. The pot sits on a stove, with the focus clearly on the hearty ingredients simmering inside. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

The ingredients in this French Onion Short Ribs Recipe come together to build layers of flavor—sweet caramelized onions, earthy herbs, and umami-packed broth all cradle the short ribs. Using quality beef ribs and fresh herbs makes a noticeable difference in the final taste, so don’t skip on sourcing good produce and meat.

French Onion Short Ribs, French Onion Short Ribs Recipe, Braised Short Ribs with Onions, Easy French Onion Short Ribs, Tender Short Ribs with Caramelized Onions - Flat lay of six whole uncracked brown eggs, a small pile of thinly sliced yellow onions, two whole fresh shallots sliced, four cloves of fresh garlic chopped, a small white bowl of golden salted butter, a small white bowl of dry white wine, a small white bowl of low sodium chicken broth, a few fresh sprigs of thyme with leaves, a sprig of fresh sage with chopped leaves, a few dried red chili flakes scattered, two fresh bay leaves, one whole star anise pod, four large bone-in beef short ribs with natural marbling, a small bunch of baby carrots, six slices of rustic French bread, and a small white bowl filled with shredded Gruyère cheese, all placed in a perfectly balanced symmetrical arrangement on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Salted butter: Caramelizes onions perfectly, adding richness and helping develop that classic French onion sweetness.
  • Yellow onions: The backbone of this recipe; their natural sugars caramelize slowly to create deep, mellow flavor.
  • Dry white wine: Adds acidity and brightness that balances the richness of the dish.
  • Black pepper: Freshly ground is best; it kickstarts the aromatics and enhances the savory notes.
  • Shallots: Bring a subtle, sweeter onion flavor and blend beautifully with garlic.
  • Garlic: Adds depth and aroma without overpowering the delicate balance of flavors.
  • Fresh thyme and sage: Earthy herbs that complement the beef and deepen the flavor complexity.
  • Chili flakes: Just a pinch to add warmth and a subtle bite—it wakes the palate without heat overpowering.
  • Low sodium chicken broth: The base for the braising liquid; low sodium lets you control the salt better.
  • Tamari or soy sauce: Amplifies the umami factor and adds a savory depth to the broth.
  • Bone-in beef short ribs: The star of the dish, with rich marbling and bones that add collagen for that silky texture.
  • Bay leaves and star anise (optional): Infuse the broth with subtle aromatic complexity.
  • Baby carrots: Added toward the end, they bring a natural sweetness and crunch contrast.
  • French bread: For toasty, crispy bases that hold the cheesy topping beautifully.
  • Gruyère cheese: Melts gorgeously and adds that signature nutty flavor that sings with everything else.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love making this French Onion Short Ribs Recipe my own by swapping herbs or adding a little twist depending on what mood I’m in. You can easily customize it to suit your family’s preferences or dietary needs—and trust me, you’ll want to make it your own!

  • Swap the Herbs: I sometimes replace sage with rosemary for a piney aroma that pairs beautifully with short ribs.
  • Add a Splash of Balsamic Vinegar: For a slightly tangier finish that brightens the broth, especially in winter months.
  • Make it Spicy: If you like heat, bump up the chili flakes or add a diced fresh chili for a fiery kick.
  • Vegetarian Variation: Skip the short ribs, and use hearty mushrooms like shiitake and king oyster with vegetable broth for a yummy umami-rich stew.

Step-by-Step: How I Make French Onion Short Ribs Recipe

Step 1: Caramelize the onions like a pro

Start by melting the salted butter over high heat in a large oven-safe Dutch oven. Toss in the thinly sliced yellow onions and cook them gently for about 5 minutes until they start to soften. Next, pour in the dry white wine, season with freshly ground black pepper, and let it cook down for another 5 to 8 minutes until the liquid evaporates and the onions take on a beautiful golden hue. This is where all those sweet, toasted, rich onion flavors develop. Don’t rush this step—it’s the foundation of the whole dish.

Step 2: Build your aromatic base

Now, add the sliced shallots, chopped garlic, fresh thyme, chopped sage, and just a pinch of chili flakes. Give everything a stir to combine those flavors and let them mingle for a couple of minutes until fragrant. This blend of aromatics is what pulls the savory and herbal notes together, preparing the dish to take on the star ingredient—the short ribs.

Step 3: Brown and braise the short ribs

Nestle your four pounds of bone-in short ribs into the pot, coating them with the onion-herb mixture. Pour in about 6 cups of the low sodium chicken broth, add the tamari or soy sauce, toss in the bay leaves and star anise if you’re using it, then cover the pot. Put it into a 325° F preheated oven and let it braise for 2 ½ to 3 hours. This slow roasting softens the meat until it’s melt-in-your-mouth tender. About an hour or two before it’s done, add in the baby carrots for a lovely sweetness and that slight crunch contrast.

Step 4: Toast the bread and melt the cheese topping

While the ribs finish braising, crank your oven up to 425°. Arrange your French bread slices on a baking sheet and toast them for about 10 minutes until they’re crisp and dry—perfect for holding that gooey cheese. Then switch your oven to broil, pile shredded Gruyère generously on each toast slice, and broil for 2 to 3 minutes until bubbly and golden. This cheesy toast is my favorite part—it’s like the best comfort food topping you can imagine.

Step 5: Assemble and savor

After the ribs are tender, fish out the bay leaves and star anise then discard any bones or fatty bits. Use two forks to gently shred the meat—it should fall apart with zero effort. Adjust seasoning with salt if needed, then keep everything warm on low heat. To serve, ladle the short rib and onion broth into bowls, top with a slice or two of your cheesy toast, add a sprinkle of fresh thyme and freshly ground black pepper, and dig in. It’s everything you’d want from a comforting, gourmet meal.

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Pro Tips for Making French Onion Short Ribs Recipe

  • Low and Slow is Key: Don’t rush the braising process; patience yields beautifully tender meat.
  • Caramelize Onions Slowly: Give the onions their moment to soften and brown—don’t crank the heat or you’ll risk burning and bitterness.
  • Use an Oven-Safe Pot: This helps you sear on the stovetop then seamlessly transition to the oven without dirtying extra dishes.
  • Toast Bread Properly: Make sure the bread is fully dried out before cheese goes on to avoid sogginess in your final dish.

How to Serve French Onion Short Ribs Recipe

French Onion Short Ribs, French Onion Short Ribs Recipe, Braised Short Ribs with Onions, Easy French Onion Short Ribs, Tender Short Ribs with Caramelized Onions - A close-up image of a large bowl of soup with two pieces of toasted bread on top, each covered with melted light yellow cheese and sprinkled with small green herb leaves and black pepper. The soup has a rich brown broth with visible chunks of dark brown cooked meat, small green herbs, and bits of vegetables like orange carrots. The bowl has a textured gray outer rim and is placed on a soft brown cloth on a white marbled surface. A woman’s hand is gently holding the edge of the bowl from the bottom left corner. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping this dish with fresh thyme sprigs and a few extra cracks of black pepper right before serving. The herbs add a burst of color and a fresh, herbal aroma that cuts through the richness. Sometimes I add a tiny drizzle of good olive oil to finish the dish—it just uplifts the whole flavor experience.

Side Dishes

This French Onion Short Ribs Recipe pairs wonderfully with something light and crisp like a simple arugula salad tossed with lemon and olive oil. For heartier sides, creamy mashed potatoes or buttery polenta soak up the luscious broth perfectly. Roasted Brussels sprouts or green beans bring a nice crunch and freshness to the plate, balancing out the richness.

Creative Ways to Present

If you’re cooking for a special occasion, try serving this in rustic mini cast iron skillets or deep ramekins for individual servings. Top with the cheese toast right before serving for a dramatic, bubbling presentation. Garnish with a tiny sprig of thyme and a few flakes of finishing sea salt for that “wow” factor. Trust me—everyone will feel like they’re dining in a cozy, upscale French bistro.

Make Ahead and Storage

Storing Leftovers

I usually store leftover French Onion Short Ribs in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, so leftovers taste even better the next day. Just be sure to keep the cheesy toasted bread separate to help it stay crisp.

Freezing

This recipe freezes beautifully if you want to prep in advance or save some for busy nights. I like to freeze the shredded short ribs and broth in freezer-safe containers or bags, leaving out the bread and cheese. When you’re ready to eat, thaw overnight in the fridge and reheat gently on the stovetop.

Reheating

To warm leftovers, I reheat them gently on the stove over low heat, adding a splash of broth or water if too thick. This keeps the meat juicy and the broth silky. For the bread and cheese topping, I toast fresh slices under the broiler again for that melty, crispy texture that really completes the dish.

FAQs

  1. Can I use boneless short ribs for this recipe?

    Absolutely! While bone-in short ribs add extra flavor and gelatin for a rich broth, boneless short ribs will still turn out delicious and tender when cooked low and slow. Just adjust cooking time slightly, as boneless cuts may cook a bit faster.

  2. Is there a shortcut if I don’t have time for slow cooking?

    If you’re short on time, using a pressure cooker or Instant Pot can significantly cut down cooking time while still achieving tender meat. Brown the onions and ribs first, then pressure cook with the broth and aromatics for about 45 minutes.

  3. Can I make this recipe dairy-free?

    Yes! You can skip the Gruyère cheese toast or substitute with a non-dairy cheese that melts well. For toasty bread, consider using olive oil brushed baguette slices for a delicious dairy-free topping.

  4. What’s the best way to slice the onions thinly?

    I find using a sharp chef’s knife or a mandoline slicer works best for even, thin onion slices. Taking your time here helps the onions cook evenly and caramelize beautifully without burning or getting mushy.

Final Thoughts

This French Onion Short Ribs Recipe is one of those dishes that feels like a big warm hug on a plate. Every time I make it, I’m reminded how layering simple ingredients with care can transform into something truly special. Whether you’re a seasoned cook or trying your hand at braising for the first time, this recipe walks you through it with flavors that’ll wow both your family and guests. Trust me, once you try it, it’ll quickly become your go-to for cozy dinners that feel just a bit fancy.

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French Onion Short Ribs Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 3 reviews
  • Author: Sarah
  • Prep Time: 30 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 30 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: French
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Description

This French Onion Short Ribs recipe combines tender, flavorful beef short ribs with a rich, aromatic broth made from caramelized onions, shallots, garlic, and fresh herbs. Finished with toasted French bread topped with melted Gruyère cheese, this hearty dish is perfect for a comforting dinner.

Ingredients

Main Ingredients

  • 6 tablespoons salted butter
  • 4 medium yellow onions, thinly sliced
  • 1/2 cup dry white wine, such as 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 soy sauce (low sodium preferred)
  • 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

  1. Preheat and Caramelize 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 wine and season with black pepper. Continue cooking for another 8 minutes until the wine evaporates and the onions turn lightly golden.
  2. Add Aromatics and Meat: Stir in the shallots, garlic, thyme, sage, and chili flakes. Then add the bone-in short ribs to the pot. Pour in 6 cups of chicken broth, tamari, bay leaves, and star anise if using. Cover the pot.
  3. Roast the Short Ribs: Place the covered Dutch oven in the oven and roast for 2.5 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.
  4. Shred the Meat: Remove the bay leaves and star anise from the pot. Take out the short ribs and discard any bones and excess fat. Lightly shred the meat and return it to the pot. Keep the mixture on low heat on the stovetop.
  5. Prepare Toasted Cheese Bread: Increase oven temperature to 425° F. Arrange the French bread slices on a baking sheet and toast for 10 minutes until very dry. Switch the oven to broil, top each slice with shredded Gruyère, and broil for 2 to 3 minutes until the cheese melts and bubbles.
  6. Serve: Ladle the French onion short rib mixture into bowls. Top each serving with a cheesy toast slice, freshly ground black pepper, and a sprinkle of fresh thyme. Enjoy immediately.

Notes

  • For a crockpot variation: caramelize onions and aromatics on the stovetop, then transfer everything to the crockpot with the short ribs and other ingredients; cook on low for 7-8 hours or high for 5-6 hours, adding carrots in the last 1-2 hours.
  • Use low sodium chicken broth and tamari to control saltiness.
  • If star anise is unavailable, you can omit it without significantly changing the flavor.
  • The toasty cheesy bread topping adds richness and texture; Gruyère is preferred, but Swiss or Fontina can be substituted.
  • Let the meat cool slightly before shredding to make the process easier.
  • Adjust chili flakes according to your desired heat level.

Nutrition

  • Serving Size: 1 serving
  • Calories: 650 kcal
  • Sugar: 6 g
  • Sodium: 700 mg
  • Fat: 38 g
  • Saturated Fat: 18 g
  • Unsaturated Fat: 15 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 35 g
  • Fiber: 4 g
  • Protein: 45 g
  • Cholesterol: 125 mg

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