French Onion Short Ribs Recipe

ByLily
Jump to Recipe· 4.5 from 41 reviews

If you love rich, comforting meals that cozy up your whole kitchen with amazing aromas, this French Onion Short Ribs Recipe is exactly what you need. Trust me, it’s not your typical short rib dish—it’s packed with layers of flavor from caramelized onions, savory herbs, and melty Gruyère cheese that will make every bite unforgettable. Stick with me through this recipe, and I promise you’ll be savoring one of the best beef meals you’ve ever made (and maybe want to make again right away!).

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Why This Recipe Works

  • Deep Flavor Layers: Slow cooking tenderizes the short ribs while rich caramelized onions and fresh herbs infuse every bite with complexity.
  • Two Cooking Options: Whether you’re team stove/oven or crockpot, this recipe adapts perfectly to your kitchen rhythm without sacrificing taste.
  • Melty Gruyère Toast: The broiled cheesy toast on top adds a crispy, savory finish that balances the tender, juicy beef below.
  • Comfort Food Meets Elegance: It’s hearty and satisfying but also refined enough to impress guests or turn a weeknight into a special occasion.
French Onion Short Ribs, short ribs recipe, caramelized onion beef, savory beef dishes, slow cook short ribs - 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

Each ingredient in this French Onion Short Ribs Recipe plays a role in building those signature savory, sweet, and umami flavors. From my experience, starting with high-quality short ribs and fresh herbs really transforms the dish—you can taste the difference. Here’s a quick look at the key players and why they shine together.

French Onion Short Ribs, short ribs recipe, caramelized onion beef, savory beef dishes, slow cook short ribs - 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: Perfect for caramelizing onions and layering richness right from the start.
  • Yellow onions: The star of the dish providing sweetness and that classic French onion depth when cooked low and slow.
  • Dry white wine: Adds brightness and acidity, cutting through the richness of the beef.
  • Black pepper: Freshly cracked for warmth and subtle spice in every bite.
  • Shallots: Offer a delicate onion flavor that complements the main onions beautifully.
  • Garlic: Gives an aromatic punch that enriches the broth.
  • Fresh thyme leaves: A classic herb in French cooking, brightening the entire dish.
  • Fresh sage: Adds earthiness and depth, which pairs beautifully with beef.
  • Chili flakes: Just a hint of heat to keep things interesting.
  • Low sodium chicken broth: Provides the cooking liquid to keep everything moist and flavorful without overpowering saltiness.
  • Tamari or soy sauce: Boosts umami and adds a savory backbone to the broth.
  • Bone-in beef short ribs: Choose meaty ribs for maximum tenderness and flavor.
  • Bay leaves: Infuse the broth with subtle herbal notes.
  • Star anise (optional): Adds a mild licorice hint that brings a unique aromatic dimension.
  • Baby carrots: Introduce a touch of natural sweetness and color during the last stretch of cooking.
  • French bread: Toasted and topped with cheese for that irresistible finishing touch.
  • Gruyère cheese: Melts perfectly for the quintessential French onion soup crust experience.
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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.

Make It Your Way

I like keeping this French Onion Short Ribs Recipe pretty classic, but your kitchen, your rules, right? Feel free to tweak the herbs or swap out the woodsy anise if it’s not your jam. Also, I sometimes add a splash of balsamic vinegar with the wine to punch up the sweetness. Experiment and make it yours!

  • Variation: I once swapped baby carrots for roasted parsnips and loved the extra earthiness it added.
  • Vegetarian Option: Though this is a beef dish, swapping short ribs for meaty mushrooms and using vegetable broth creates a delicious plant-based version.
  • Spice Level: Adjust chili flakes to your heat tolerance; I like just a pinch to warm things up.
  • Cooking Speed: The crockpot method lets you come home to a hot, ready meal after work—total lifesaver!

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

Step 1: Caramelize those onions with love

Start by melting butter in a large, oven-safe Dutch oven over high heat. Toss in those thinly sliced onions and sauté them until they soften—around 5 minutes. Don’t rush this step; you want those onions to really sweat and start developing sweetness. Next, pour in your dry white wine, season with plenty of freshly cracked black pepper, and let the wine cook off while the onions get a lovely light golden color over 5 to 8 minutes. This is where the flavor foundation is laid, so be patient and watch them closely so they don’t burn.

Step 2: Add aromatics and short ribs

Once your onions are perfectly caramelized, add shallots, chopped garlic, fresh thyme, sage, and a pinch of chili flakes for a little surprise heat. Then nestle in your bone-in beef short ribs right on top. Pour in 6 cups of your low sodium chicken broth, a splash of tamari to boost umami, and drop in bay leaves and optional star anise for an extra layer of aromatic magic. Cover with the lid to get ready for a long, slow braise.

Step 3: Slow cook until fall-off-the-bone tender

At this point, you can either transfer your Dutch oven directly into a preheated 325° F oven or move ingredients to a crockpot. Roast for 2 ½ to 3 hours (or cook low for 7-8 hours in the crockpot) until those ribs are so tender they practically melt when you poke them. About halfway through, add your baby carrots to soak up the flavors as they finish cooking. This slow-cooking step brings all the flavors to harmony and gives you that ultra-tender texture that keeps me coming back.

Step 4: Finish with toasty cheesy bread

Once the meat’s ready, remove the bay leaves and star anise, discard bones and any big fatty bits, then lightly shred the meat. Keep the pot on low heat while you switch your oven to 425°. Arrange slices of French bread on a sheet pan and toast for about 10 minutes until dry and just starting to brown. Then flip the oven to broil mode, top each slice generously with shredded Gruyère, and broil for 2-3 minutes until bubbly and golden. This broiled toast is the ultimate finishing touch—crispy, cheesy, and oh-so-satisfying.

Step 5: Assemble and enjoy!

Ladle a generous amount of the rich, fragrant broth and tender meat into bowls, then top each with a cheesy toast. Sprinkle with fresh thyme and a crack of black pepper. Dig in while it’s hot and prepare to get all warm and fuzzy inside. It’s the kind of meal I always look forward to making on a chilly day.

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Tips from My Kitchen

  • Use a Heavy Dutch Oven: It maintains steady heat without hot spots, perfect for even caramelization and braising.
  • Don’t Rush the Onion Caramelization: Good onions are the heart of the dish—slow and steady wins the flavor race.
  • Choose Bone-In Ribs: The bones add incredible richness to the broth, making it deeply satisfying.
  • Watch the Cheese Toast: Gruyère melts quickly, so keep an eye to avoid burning while broiling.

How to Serve French Onion Short Ribs Recipe

French Onion Short Ribs, short ribs recipe, caramelized onion beef, savory beef dishes, slow cook short ribs - 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

Fresh thyme is my go-to garnish because it adds a subtle herbal pop and brightens the deep flavors. A few twists of freshly ground black pepper is always welcome, too—it gives a little bite and rounds things out perfectly.

Side Dishes

I often serve this with a simple green salad dressed lightly with lemon or vinaigrette to cut through the richness. Roasted garlic mashed potatoes or creamy polenta also make fantastic sides that soak up the delicious sauce beautifully.

Creative Ways to Present

For a dinner party, try serving the French Onion Short Ribs Recipe in individual mini cocottes or ramekins with the cheese toast perched on top like a lid. It feels fancy but is surprisingly easy. I’ve also added a sprinkle of toasted nuts on top for crunch when hosting family gatherings—super tasty and unexpected!

Make Ahead and Storage

Storing Leftovers

Leftovers keep beautifully in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, so if you have patience, it gets even better the next day.

Freezing

I like to freeze the cooked meat and broth separately from the cheesy toast to keep textures intact. The broth and meat freeze well for up to 3 months. Just thaw overnight in the fridge before reheating.

Reheating

Reheat the meat and broth gently on the stove over low heat to keep the beef juicy and tender. For the cheese toast, re-toast or broil again briefly right before serving to regain that perfect crispy cheese crust.

FAQs

  1. Can I use boneless short ribs for this French Onion Short Ribs Recipe?

    Yes, you can use boneless short ribs, but bone-in ribs add more depth of flavor to the broth as the bones release collagen during cooking. If using boneless, you might want to add a bit of beef broth concentrate or a beef bouillon cube for a richer taste.

  2. Can I make this recipe in an Instant Pot?

    Absolutely! Start by sautéing the onions and aromatics in the Instant Pot’s sauté mode, then add your ribs, broth, wine, and seasonings. Cook on high pressure for about 45 minutes, then allow natural release. Finish with broiling the cheesy toast as directed.

  3. What if I don’t have tamari or soy sauce?

    If you don’t have tamari or soy sauce, Worcestershire sauce can be a good substitute to add umami, or you can use a splash of balsamic vinegar plus a little salt to achieve some depth.

  4. How do I avoid the cheese toast getting soggy?

    Make sure to toast the bread until it’s dry and lightly browned before adding the cheese. Adding the cheese and broiling at the very end—right before serving—helps keep the toast crispy on top while the dip below stays saucy.

Final Thoughts

This French Onion Short Ribs Recipe has a special place in my heart because it brings together the best of slow-cooked comfort food and classic French technique in one pot. Whether you’re feeding a family or just treating yourself, the layers of flavor, tenderness, and that irresistibly cheesy finish will have you coming back for seconds (and thirds). I can’t recommend it enough—go ahead, dive in and make this my new favorite dinner your own!

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French Onion Short Ribs Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 41 reviews
  • Author: Lily
  • Prep Time: 30 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 30 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: French-American
Print Recipe

Description

French Onion Short Ribs is a rich and comforting dish featuring tender, fall-off-the-bone beef short ribs braised in a flavorful broth infused with onions, herbs, and wine. This recipe is topped with crispy, cheesy French bread toast, making it a hearty and indulgent meal perfect for cozy dinners.

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

Toppings

  • 6 slices French bread
  • 2 cups shredded Gruyère cheese

Instructions

  1. Preheat and cook onions: Preheat the oven to 325° F. In a large oven-safe Dutch oven over high heat, melt the butter and add sliced onions. Cook for 5 minutes until softened.
  2. Add wine and aromatics: Pour in the white wine, season with black pepper, and cook for another 5 to 8 minutes until the wine has evaporated and onions turn lightly golden. Then add the sliced shallots, chopped garlic, fresh thyme, fresh sage, and chili flakes.
  3. Add short ribs and broth: Place the bone-in beef short ribs into the Dutch oven. Pour over 6 cups of low sodium chicken broth. Add tamari or soy sauce, bay leaves, and star anise if using.
  4. Braise in the oven: Cover and roast in the oven for 2 hours and 30 minutes to 3 hours, or until the short ribs are tender and falling off the bone. Add baby carrots during the last 1-2 hours of cooking.
  5. Shred meat and adjust seasoning: Remove bay leaves and star anise, discard bones and excess fat. Lightly shred the meat and place back on low heat on the stovetop. Taste and season with salt if needed.
  6. Prepare cheesy toasts: Increase oven temperature to 425° F. Arrange French bread slices on a baking sheet and toast for 10 minutes until very dry. Then switch the oven to broil, top the toasted bread with shredded Gruyère cheese, and broil for 2 to 3 minutes until bubbly and melted.
  7. Serve: Ladle the short rib and onion mixture into bowls. Top each with cheesy toast, freshly ground black pepper, and a sprinkle of fresh thyme leaves. Enjoy hot.

Notes

  • Use low sodium chicken broth and tamari/soy sauce to control salt levels.
  • Star anise is optional but adds a subtle aromatic depth; omit if unavailable.
  • For crockpot method, sear the onions and aromatics first, then transfer all ingredients except bread and cheese to the slow cooker. Cook low for 7-8 hours or high for 5-6 hours.
  • Adding carrots during the last part of cooking keeps them tender yet firm.
  • Gruyère cheese can be substituted with Swiss or Emmental for a similar melt and flavor.
  • Make sure to toast the bread thoroughly before broiling to prevent sogginess under melted cheese.

Nutrition

  • Serving Size: 1 serving
  • Calories: 650 kcal
  • Sugar: 7 g
  • Sodium: 700 mg
  • Fat: 40 g
  • Saturated Fat: 18 g
  • Unsaturated Fat: 18 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 4 g
  • Protein: 45 g
  • Cholesterol: 140 mg

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