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
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
Toppings
- 6 slices French bread
- 2 cups shredded Gruyère cheese
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
