Name: Savory French Onion Beef Short Rib Soup
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Ingredients: 2 lbs beef short ribs; 2 tbsp olive oil; 4 large yellow onions, thinly sliced; 4 cloves garlic, minced; 2 tbsp unsalted butter; 2 tbsp flour; 1 cup dry red wine; 8 cups beef broth; 2 sprigs fresh thyme; 2 bay leaves; Salt and black pepper, to taste; 1 baguette, sliced; 2 cups Gruyère cheese, shredded

Description

French Onion Beef Short Rib Soup is a delightful union of flavors, combining the savory depth of French onion soup with the rich, hearty elements of beef short ribs.

Ingredients

Scale

2 lbs beef short ribs
2 tbsp olive oil
4 large yellow onions, thinly sliced
4 cloves garlic, minced
2 tbsp unsalted butter
2 tbsp flour
1 cup dry red wine
8 cups beef broth
2 sprigs fresh thyme
2 bay leaves
Salt and black pepper, to taste
1 baguette, sliced
2 cups Gruyère cheese, shredded

Instructions

Begin by preheating your oven to 325°F (160°C). Season the beef short ribs generously with salt and black pepper. In a Dutch oven over medium-high heat, warm up the olive oil until it shimmers. Sear the short ribs on all sides until beautifully browned, which should take about 7-10 minutes. Remove them from the pot and set aside.
Using the same pot, lower the heat to medium-low and add the butter. Once melted, add the sliced onions, stirring occasionally. Cook them for 30-40 minutes until they achieve a deep golden brown hue, filling your kitchen with their sweet scent.
Add minced garlic to the onions and sauté for a minute. Sprinkle in the flour, stirring to incorporate and cook for another minute. Pour the red wine into the pot to deglaze, scraping up any browned bits stuck to the bottom. Allow the wine to reduce by half, intensifying its flavor.
Return the short ribs to the pot, along with the beef broth, thyme, and bay leaves. Cover the pot and transfer it to your preheated oven. Let it braise for 2½ to 3 hours, or until the beef is fall-off-the-bone tender.
Remove the pot from the oven, take out the short ribs, shred the meat, and discard the bones. Stir the meat back into the soup, taste, and adjust seasoning as needed. Toast the baguette slices, top with Gruyère cheese, and broil until the cheese bubbles and browns. Serve the soup in bowls topped with the cheesy baguette slices.

Notes

For best results, slice onions evenly to ensure they caramelize uniformly. A high-quality beef broth will enhance the overall richness of the soup. Ensure the broth covers the ribs completely during braising to achieve even cooking.

Prep Time: 30 minutes
Cook Time: 3 hours
Category: Dinner

Nutrition

Calories: 400 per serving
Sodium: 950 mg
Protein: 28 g