Description
French Onion Short Ribs is a rich and comforting main course featuring tender bone-in beef short ribs simmered with caramelized onions, shallots, garlic, fresh herbs, and a savory broth enhanced with tamari and white wine. Finished with cheesy Gruyère topped toasted French bread, this dish combines classic French onion soup flavors with succulent slow-cooked meat for an indulgent, satisfying meal.
Ingredients
Scale
Meat and Broth
- 4 pounds bone-in beef short ribs
- 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
- 2 cups baby carrots
- Black pepper, to taste
- Chili flakes, to taste
Bread and Cheese
- 6 slices French bread
- 2 cups shredded Gruyère cheese
Instructions
- Preheat and caramelize onions: Preheat the oven to 325° F. In a large oven-safe Dutch oven over high heat, melt the butter and add the thinly sliced onions. Cook for 5 minutes until softened. Add the white wine and season with black pepper. Continue cooking for 8 minutes or until the wine has evaporated and the onions turn lightly golden.
- Add aromatics and short ribs: Stir in the shallots, garlic, thyme, sage, and chili flakes. Place the short ribs into the Dutch oven. Pour over 6 cups of chicken broth and add tamari, bay leaves, and star anise if using. Cover the pot and roast in the oven for 2 1/2 to 3 hours until the short ribs are tender and falling off the bone.
- Add carrots and finish cooking: During the last 1 to 2 hours of roasting, add the baby carrots to the pot so they cook tender along with the meat.
- Prepare meat and adjust seasoning: Remove the bay leaves and star anise from the pot. Discard any bones and excess fat. Lightly shred the meat with forks and stir it back into the braising liquid. Taste and season with salt if necessary. Keep the pot on low heat on the stovetop to keep warm.
- Toast the bread: Increase the oven temperature to 425° F. Arrange the French bread slices on a baking sheet and toast for 10 minutes until very dry and crisp. Then switch the oven to broil.
- Broil cheesy toasts: Top each toasted bread slice with shredded Gruyère cheese and broil for 2 to 3 minutes until the cheese bubbles and melts.
- Serve and garnish: Ladle the French onion short rib stew into bowls. Top each serving with a cheesy toast, fresh thyme leaves, and a sprinkle of black pepper. Serve hot and enjoy!
Notes
- Using bone-in short ribs gives the dish rich flavor and tender texture.
- Low sodium broth and tamari help control the saltiness and enhance umami.
- You can substitute baby carrots with peeled regular carrots cut into chunks.
- Gruyère cheese can be swapped with Emmental or Swiss cheese for similar melting qualities.
- For a quicker version, use the crockpot method, cooking on low for 7-8 hours or high for 5-6 hours.
- Removing excess fat before shredding helps reduce greasiness while keeping flavor.
- Ensure cheese toasts are broiled just until bubbly to avoid burning the bread.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 42 g
- Saturated Fat: 18 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 140 mg
