French Onion Short Ribs

Deliciously tender French Onion Short Ribs paired with caramelized onions and melted cheese for a comforting meal.

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Prep Time 20

Cook Time 3

Total Time 3 20

Course Main Dish

Cuisine French

Servings servings

Calories 580 kcal

Equipment

Dutch Oven
crockpot
baking sheet

Ingredients

Butter and Onion Base

6 tablespoons salted butter
4 medium yellow onions, thinly sliced thinly sliced

Flavorings

½ cup dry white wine such as Pinot Grigio or Sauvignon Blanc
to taste black pepper
2 shallots, sliced
4 cloves garlic, chopped
2 tablespoons fresh thyme leaves
2 tablespoons chopped fresh sage
to taste chili flakes

Broth and Ribs

6-8 cups low sodium chicken broth
½ cup tamari or soy sauce (low sodium is best)
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

Stove/Oven

Preheat the oven to 325° F.
In a large oven-safe Dutch Oven over high heat, melt together the butter and onions. Cook for 5 minutes, until softened. Add the wine, season with pepper, and continue cooking another 5-8 minutes until the wine has evaporated and the onions are lightly golden. Add the shallots, garlic, thyme, sage, and chili flakes. Then add the short ribs. Pour over 6 cups of broth. Add the tamari, bay leaf, and star anise (if using). Cover and roast in the oven for 2 ½ to 3 hours or until the short ribs are tender and falling off the bone. Add the carrots during the last 1-2 hours of cooking.
Remove the bay leaves and star anise. Discard any bones and extra fatty pieces. Lightly shred the meat. Taste and season with salt, if needed. Place over LOW heat on the stove.
Switch the oven to 425°. Arrange the bread on a baking sheet and toast for 10 minutes, until very dry. Switch the oven to broil. Top the toast with cheese, then broil until bubbly, 2 to 3 minutes.
Ladle the soup into bowls. Top with cheesy toast, black pepper, and fresh thyme. Eat!

Crockpot

In a large Dutch Oven over high heat, melt together the butter and onions. Cook for 5 minutes, until softened. Add the wine, season with pepper, and continue cooking another 5-8 minutes until the wine has evaporated and the onions are lightly golden. Add the shallots, garlic, thyme, sage, and chili flakes. Then transfer everything to the bowl of the crockpot.
To the crockpot, add the short ribs. Pour over 6 cups of broth. Add the tamari, bay leaf, and star anise (if using). Cover and cook on low for 7-8 hours or on high for 5-6 hours. Add the carrots during the last 1-2 hours of cooking.
Remove the bay leaves and star anise. Discard any bones and extra fatty pieces. Lightly shred the meat. Keep on warm.
Switch the oven to 425°. Arrange the bread on a baking sheet and toast for 10 minutes, until very dry. Switch the oven to broil. Top the toast with cheese, then broil until bubbly, 2 to 3 minutes.
Ladle the soup into bowls. Top with cheesy toast, black pepper, and fresh thyme. Eat!

Nutrition

Serving: 1servingCalories: 580kcalCarbohydrates: 42gProtein: 38gFat: 33gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 150mgSodium: 950mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 4mg

Keyword Beef, braised, Cheesy, Comfort Food, French Onion Short Ribs, short ribs

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