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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
