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French Onion Short Ribs Recipe

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4.3 from 55 reviews

This French Onion Short Ribs recipe combines tender, slow-cooked beef short ribs with deeply caramelized onions, fragrant herbs, and a rich broth, topped with crispy, cheesy French bread for a comforting and flavorful meal. The dish can be made either in the oven or crockpot, offering flexibility for different cooking preferences.

Ingredients

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 recommended)
  • 2 bay leaves
  • 1 star anise (optional)

Onion 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
  • Black pepper, to taste
  • Chili flakes, to taste

Vegetables and Toppings

  • 2 cups baby carrots
  • 6 slices French bread
  • 2 cups shredded Gruyère cheese
  • Fresh thyme, for garnish

Liquids

  • 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)

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 about 5 minutes until softened. Pour in the white wine, season with black pepper, and cook for another 5-8 minutes until the wine has evaporated and the onions develop a light golden color.
  2. Add aromatics and short ribs: Stir in the sliced shallots, chopped garlic, fresh thyme, sage, and chili flakes to the onions. Place the short ribs into the Dutch oven. Pour over 6 cups of the chicken broth. Add the tamari or soy sauce, bay leaves, and star anise if using. Cover the pot.
  3. Cook the short ribs: Roast in the preheated oven for 2 1/2 to 3 hours until the meat is tender and falling off the bone. Add the baby carrots during the last 1-2 hours of cooking to ensure they become tender.
  4. Prepare the meat: Remove the bay leaves and star anise from the pot. Discard any bones and excess fatty pieces. Lightly shred the short rib meat with forks. Taste the broth and adjust seasoning with salt if needed. Keep the mixture warm on low stovetop heat.
  5. Toast French bread: Increase the oven temperature to 425°F. Arrange the French bread slices on a baking sheet and toast for about 10 minutes until they are very dry and crisp.
  6. Broil with cheese: Switch the oven to the broil setting. Top the toasted bread slices with shredded Gruyère cheese and broil for 2-3 minutes until the cheese is melted, bubbly, and slightly browned.
  7. Serve: Ladle the short rib and onion broth into bowls. Place the cheesy French bread on top of each bowl, garnish with fresh thyme and a dash of black pepper, then enjoy immediately.

Notes

  • For a hands-off approach, use the crockpot method: brown the onions and aromatics on the stovetop, then transfer all ingredients to the crockpot and cook on low for 7-8 hours or on high for 5-6 hours. Add carrots during the last 1-2 hours.
  • If star anise is unavailable or unwanted, it can be omitted without significantly affecting the dish.
  • Using low sodium chicken broth and tamari helps control the saltiness of the dish.
  • Make sure to toast the bread slices until very dry before broiling to prevent sogginess when topped with cheese.
  • This recipe pairs exceptionally well with a glass of the same white wine used in cooking.

Find it online: https://flavorspath.com/french-onion-short-ribs-recipe/