French Onion Short Ribs Recipe

ByJulia
Jump to Recipe· 4.9 from 14 reviews

If you’re craving a soul-warming dish that’s both elegant and comforting, you’ve got to try my French Onion Short Ribs Recipe. It’s the perfect blend of tender, melt-off-the-bone beef combined with the sweet, caramelized onions and rich broth you know and love from classic French onion soup — but with a hearty twist. Trust me, once you make this, it’ll be one of those dishes you want to make again and again!

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Why This Recipe Works

  • Layered Flavors: Slowly caramelized onions and shallots build a rich base that infuses the broth with deep sweetness and umami.
  • Tender Beef Short Ribs: Braising the ribs low and slow until they fall off the bone locks in juicy, beefy goodness that pairs beautifully with the onion broth.
  • Perfect Cheese Toast: Toasted French bread with bubbly Gruyère adds a crispy, melty finish that makes every bite irresistible.
  • Versatile Cooking Options: Whether you’re using a Dutch oven or crockpot, this recipe adapts easily to your kitchen and schedule.
French Onion Short Ribs, French Onion Soup Short Ribs, Braised Short Ribs with Onions, Easy French Onion Ribs, Gourmet Beef 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 the French Onion Short Ribs Recipe plays a key role, from the butter that softens the onions to the fresh herbs that brighten the dish. Here’s why I love these particular choices and a few tips for picking out the best of each.

French Onion Short Ribs, French Onion Soup Short Ribs, Braised Short Ribs with Onions, Easy French Onion Ribs, Gourmet Beef 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: Adds richness and helps caramelize the onions beautifully. I find salted butter gives just the right seasoning balance during cooking.
  • Yellow onions: Sweet and perfect for caramelizing, they provide the classic French onion flavor base.
  • Dry white wine: Pinot Grigio or Sauvignon Blanc bring acidity that balances the fat and deepens the savory notes.
  • Black pepper: Freshly cracked is best here for a little warmth without overpowering.
  • Shallots: Their delicate flavor adds complexity alongside the onions.
  • Garlic: Just enough chopped garlic creates aromatic depth without becoming overwhelming.
  • Fresh thyme and sage: These herbs brighten the broth and complement the beef’s richness perfectly.
  • Chili flakes: Optional but I like the subtle kick it brings—it wakes up the dish.
  • Low sodium chicken broth: Using low sodium lets you control the salt better and keeps the broth flavorful yet balanced.
  • Tamari or soy sauce: Adds umami depth and a touch of saltiness without the harshness of straight salt.
  • Bone-in beef short ribs: They’re the star! Choose good quality ribs with plenty of marbling for the tenderest results.
  • Bay leaves: Classic aromatics that deepen flavor during the long braise.
  • Star anise (optional): Adds a gentle, warming spice note. I sometimes leave it out, but it’s delightful if you want that extra layer.
  • Baby carrots: Added near the end for slight sweetness and texture contrast.
  • French bread: The foundation for that cheesy, toasty topping that turns this from a stew into a meal.
  • Gruyère cheese: Melts beautifully with a slightly nutty taste—perfect on top of the toasted bread.
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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

One of the things I love most about this French Onion Short Ribs Recipe is how flexible it is. Feel free to make it your own and add the flavors you love or adjust to fit your dietary preferences.

  • Variation: I often swap out the baby carrots for parsnips or add mushrooms for an earthier twist. Mushrooms soak up that amazing broth and just level up the whole experience.
  • Spice it up: Add a pinch more chili flakes or even a dash of smoked paprika if you enjoy a little smoky heat.
  • Make it gluten-free: Try swapping the French bread for gluten-free crackers or toasted polenta slices—both soak up the broth beautifully.
  • Vegetarian twist: If you want a hearty veggie version, omit the ribs and use mushrooms, extra herbs, and a splash of soy sauce to boost umami.

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

Step 1: Caramelize the Onions and Build Flavor

Start by melting butter in a large Dutch oven over high heat—never rush this part! Toss in the thinly sliced yellow onions and cook until they’re soft and sweet, about 5 minutes. Pour in the dry white wine and season with black pepper, letting it simmer until most of the wine evaporates and the onions turn a lovely golden color, roughly 5 to 8 minutes. Then add shallots, garlic, fresh herbs like thyme and sage, and chili flakes. This layering creates the rich, complex flavor base you’ll taste in every bite.

Step 2: Braise the Short Ribs Low and Slow

Next, nestle the bone-in short ribs into the pot and pour in 6 cups of low-sodium chicken broth. Add tamari, bay leaves, and, if you’re feeling adventurous, star anise for a subtle spice kick. Cover the Dutch oven and slide it into your preheated oven at 325°F. Let the magic happen for 2 ½ to 3 hours—this slow braise is what makes the meat fall-off-the-bone tender. Toss in the baby carrots during the last hour or two, so they stay tender but not mushy.

Step 3: Shred and Adjust Seasoning

Once the ribs are super tender, remove the bay leaves and star anise, discard any bones and extra fatty pieces, then lightly shred the beef back into the pot. Taste the broth and add salt if needed—you’ll find the tamari and broth give a great base saltiness, but adjust to your liking. Keep everything warm on low heat as you prep the finishing touches.

Step 4: Toast and Broil the Cheese Bread

Turn your oven up to 425°F and lay out French bread slices on a baking sheet. Toast for about 10 minutes until dry and just starting to get golden—this stops the bread from getting soggy once it hits the broth. Then switch your oven to broil, top each slice with shredded Gruyère cheese, and broil until bubbly and golden, about 2 to 3 minutes. Keep an eye on it so the cheese doesn’t burn!

Step 5: Serve and Enjoy

Ladle the hot, rich broth and tender short ribs into bowls, carefully place a cheesy toast slice on top, sprinkle some fresh thyme and black pepper, and dig in. The mix of tender meat, caramelized onion broth, and cheesy crunch is just unbeatable.

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Pro Tips for Making French Onion Short Ribs Recipe

  • Slow and Steady Onion Caramelization: Take your time with the onions – patience here means a deeper, sweeter base flavor.
  • Reserve Some Broth: Before shredding the meat, save a bit of the broth to adjust consistency later if it gets too thick after shredding.
  • Watch the Broil Closely: Gruyère melts quickly, and it can burn just as fast – it’s better to broil in short bursts.
  • Don’t Skip Toasting the Bread: Drying out the bread before adding cheese ensures a sturdy, crisp topping that doesn’t turn soggy in the broth.

How to Serve French Onion Short Ribs Recipe

French Onion Short Ribs, French Onion Soup Short Ribs, Braised Short Ribs with Onions, Easy French Onion Ribs, Gourmet Beef 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

I love topping the finished dish with some fresh thyme sprigs and a fresh crack of black pepper — it adds brightness and a little punch that complements the rich broth. Sometimes, I sprinkle a tiny bit of finely grated Parmesan to amp up the cheesiness. Fresh chives can work too if you want a mild oniony freshness.

Side Dishes

This dish is pretty filling on its own, but if you want to round it out, a simple green salad with a sharp vinaigrette balances the richness perfectly. Roasted root vegetables or a side of garlicky sautéed greens like spinach or kale are also fantastic options.

Creative Ways to Present

For a dinner party, I’ve served this in small ramekins topped with mini grilled cheese croutons and a sprinkle of fresh herbs — it feels fancy but is so easy to pull together. You could also plate the shredded short ribs over polenta with some of the broth spooned on top, then garnish with the cheesy toast on the side.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making it even better the next day. Just make sure to keep the cheesy toast separate — it won’t stay crisp after reheating.

Freezing

This French Onion Short Ribs Recipe freezes really well. I usually freeze it without the bread and cheese topping in a sturdy container. When you’re ready to eat, thaw overnight in the fridge and reheat gently on the stove to keep the meat tender.

Reheating

Reheat gently over low heat on the stove, stirring occasionally. If the broth thickens too much after refrigeration, add a splash of broth or water to loosen it back up. Then just toast fresh bread and melt Gruyère to recreate that signature cheesy crust topping before serving.

FAQs

  1. Can I make this French Onion Short Ribs Recipe in a slow cooker?

    Absolutely! After caramelizing the onions and aromatics on the stove, transfer everything to your slow cooker along with the short ribs and broth. Cook on low for 7-8 hours or high for 5-6 hours until the ribs are tender and falling off the bone. Add the carrots during the last 1-2 hours. It’s a great hands-off way to make this dish.

  2. What can I substitute for Gruyère cheese?

    If you can’t find Gruyère, Emmental or Swiss cheese works well as a substitute. They melt nicely and have a similar nutty flavor. You can also mix in some mozzarella for extra gooeyness, but keep in mind the flavor won’t be quite as rich.

  3. Is there a way to make this recipe faster?

    Braising short ribs low and slow is key for that tender texture, but if you’re short on time, try cutting the ribs into smaller pieces before cooking to reduce braise time. Also, you can skip adding carrots or any extra steps to speed things up, though I highly recommend giving yourself at least 2 hours for the best flavor and tenderness.

  4. Can I prepare French onion short ribs ahead of time?

    Yes, you can prepare the entire dish up to a day in advance. Just refrigerate, then reheat gently on the stove, and toast fresh bread with Gruyère cheese just before serving to keep it crisp and melty.

Final Thoughts

This French Onion Short Ribs Recipe holds a special place in my kitchen because it combines two of my all-time favorite comfort foods—rich, satisfying short ribs and the cozy familiarity of French onion soup. It’s perfect for cooler months or any time you want a meal that feels like a warm hug. I can’t wait for you to try making it yourself—you’ll love how the flavors deepen and the meat turns tender enough to melt in your mouth. Give it a go, and make sure to serve it up with plenty of cheesy toast for dunking. You’re in for a treat!

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French Onion Short Ribs Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 14 reviews
  • Author: Julia
  • Prep Time: 30 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 30 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: French
  • Diet: Low Salt
Print Recipe

Description

French Onion Short Ribs is a hearty and comforting dish that combines tender, slow-cooked beef short ribs with rich caramelized onions, fresh herbs, and a savory broth. Topped with toasted French bread and melted Gruyère cheese, this recipe is perfect for a cozy dinner and highlights classic French flavors with a unique twist.

Ingredients

Main Ingredients

  • 6 tablespoons salted butter
  • 4 medium yellow onions, thinly sliced
  • 1/2 cup dry white wine (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

To Serve

  • 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 thinly sliced onions. Cook for 5 minutes until softened. Pour in the white wine, season with black pepper, and cook for an additional 8 minutes until the wine evaporates and the onions turn lightly golden brown.
  2. Add aromatics and short ribs: Stir in the sliced shallots, chopped garlic, fresh thyme, fresh sage, and chili flakes. Place the bone-in short ribs into the Dutch oven, then pour over 6 cups of the chicken broth. Add the tamari or soy sauce, bay leaves, and star anise if using. Cover the pot and place it in the oven to roast for 2 hours and 45 minutes to 3 hours, or until the ribs are tender and falling off the bone. Insert the baby carrots during the last 2 hours of cooking.
  3. Shred the meat: Remove the Dutch oven from the oven. Take out the bay leaves and star anise and discard them. Remove any bones and excess fatty pieces from the meat. Lightly shred the short ribs with forks and return to low heat on the stove to keep warm and meld flavors.
  4. Prepare cheesy toast: Increase the oven temperature to 425° F. Place the French bread slices on a baking sheet and toast in the oven for 10 minutes until the bread is very dry. Switch the oven to broil. Remove the toast, top with shredded Gruyère cheese, then place back under the broiler for 2 to 3 minutes or until the cheese is bubbly and golden.
  5. Serve: Ladle the French onion short rib mixture into bowls. Top each serving with the cheesy toast, freshly ground black pepper, and a sprinkle of fresh thyme leaves. Enjoy this warm and hearty meal right away.

Notes

  • Using low sodium chicken broth and soy sauce allows better control of the saltiness of the dish.
  • Caramelizing the onions properly is essential for deep flavor—be patient for the onions to get a nice golden color.
  • Star anise is optional but adds a subtle warm flavor that complements the beef and onions.
  • For a slower cooking option, this recipe can be adapted to a crockpot, cooking on low for 7-8 hours or on high for 5-6 hours.
  • Gruyère cheese can be substituted with Emmental or Swiss cheese if desired.
  • Make sure the bread is dry and toasted well before adding the cheese to avoid soggy texture.

Nutrition

  • Serving Size: 1 serving
  • Calories: 650 kcal
  • Sugar: 8 g
  • Sodium: 600 mg
  • Fat: 38 g
  • Saturated Fat: 18 g
  • Unsaturated Fat: 16 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 35 g
  • Fiber: 4 g
  • Protein: 45 g
  • Cholesterol: 150 mg

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