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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
