French Onion Short Ribs Recipe

Introduction

Looking for a rich and flavorful dish that’s perfect for a special dinner or a cozy night in? French Onion Short Ribs combine the deep, savory flavors of caramelized onions with tender, slow-cooked beef short ribs. This dish is perfect for impressing guests or treating yourself to something extraordinary.

Ingredients

Main Ingredients

• 4 lbs beef short ribs
• 4 large onions (thinly sliced)
• 4 cloves garlic (minced)
• 2 tablespoons olive oil
• 4 cups beef broth
• 1 cup red wine
• 2 tablespoons Worcestershire sauce
• 2 tablespoons all-purpose flour
• 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
• 2 bay leaves
• Salt and pepper (to taste)
• 1 cup Gruyère cheese (grated, for topping)
• Fresh parsley (chopped, for garnish)

Preparation

Preparing the Ingredients

1. Slice the Onions: Thinly slice the onions and set them aside.
2. Mince the Garlic: Mince the garlic cloves.
3. Season the Short Ribs: Season the short ribs generously with salt and pepper.

Equipment Needed

• Dutch oven or large oven-safe pot
• Cutting board and knife
• Wooden spoon
• Measuring cups and spoons

Cooking Instructions

Step 1: Sear the Short Ribs

1. Preheat the Oven: Preheat your oven to 325°F (165°C).
2. Heat the Oil: In a Dutch oven, heat the olive oil over medium-high heat.
3. Sear the Ribs: Add the short ribs and sear on all sides until browned. This should take about 3-4 minutes per side. Remove the ribs and set aside.

Step 2: Caramelize the Onions

1. Add Onions and Garlic: In the same pot, add the sliced onions and minced garlic. Cook, stirring frequently, until the onions are caramelized and golden brown. This should take about 20-25 minutes.
2. Sprinkle with Flour: Sprinkle the onions with flour and cook for an additional 2 minutes, stirring constantly.

Step 3: Deglaze and Combine Ingredients

1. Deglaze with Wine: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine reduce by half.
2. Add Broth and Seasonings: Add the beef broth, Worcestershire sauce, thyme, bay leaves, and season with salt and pepper.
3. Return Short Ribs to Pot: Place the seared short ribs back into the pot, nestling them into the onion mixture.

Step 4: Slow Cook in the Oven

1. Cover and Cook: Cover the Dutch oven and place it in the preheated oven. Cook for 2.5 to 3 hours, or until the short ribs are tender and the meat is falling off the bone.

Step 5: Finish and Serve

1. Remove Bay Leaves: Discard the bay leaves from the pot.
2. Top with Cheese: Sprinkle the grated Gruyère cheese over the top of the short ribs and place the pot back in the oven until the cheese is melted and bubbly.
3. Garnish: Garnish with chopped fresh parsley before serving.

Serving Suggestions

Pair with Sides

• Mashed Potatoes: Serve the short ribs over a bed of creamy mashed potatoes.
• Crusty Bread: Pair with crusty bread to soak up the delicious sauce.
• Green Salad: A fresh green salad with a light vinaigrette complements the rich flavors of the dish.

Conclusion

French Onion Short Ribs are a luxurious and comforting dish that’s sure to impress. The combination of tender beef, caramelized onions, and melted cheese creates a symphony of flavors that’s perfect for any special occasion or a delightful weeknight meal.

FAQs

1. Can I use boneless short ribs for this recipe?

Yes, you can use boneless short ribs if you prefer. Just adjust the cooking time slightly, as boneless ribs may cook faster.

2. Can I make this dish ahead of time?

Absolutely! This dish tastes even better the next day. Simply reheat it in the oven or on the stovetop before serving.

3. What can I use instead of Gruyère cheese?

If you don’t have Gruyère cheese, you can use Swiss cheese or even mozzarella as a substitute.

4. Can I cook this in a slow cooker instead of the oven?

Yes, you can transfer everything to a slow cooker after searing the ribs and caramelizing the onions. Cook on low for 6-8 hours or until the ribs are tender.

5. What type of red wine should I use?

A dry red wine like Cabernet Sauvignon or Merlot works well in this recipe. Choose a wine that you enjoy drinking.

Yield: 6

French Onion Short Ribs Recipe

Print

Looking for a rich and flavorful dish that’s perfect for a special dinner or a cozy night in? French Onion Short Ribs combine the deep, savory flavors of caramelized onions with tender, slow-cooked beef short ribs. This dish is perfect for impressing guests or treating yourself to something extraordinary.

Prep Time 30 minutes

Cook Time 1 hour 30 minutes

Total Time 2 hours

Ingredients

• 6 tablespoons salted butter
• 4 medium yellow onions, thinly sliced thinly sliced
• 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
• black pepper
• 2 shallots, sliced
• 4 cloves garlic, chopped
• 2 tablespoons fresh thyme leaves
• 2 tablespoons chopped fresh sage
• chili flakes
• 6-8 cups low sodium chicken broth
• 1/2 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
• 6 slices french bread
• 2 cups shredded Gruyère cheese

Instructions

STOVE/OVEN

• 1. Preheat the oven to 325° F.2. In a large oven-safe Dutch Oven over high heat, melt together the butter and onions. Cook 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 1/2 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.3. 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.4. 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.5. Ladle the soup into bowls. Top with cheesy toast, black pepper, and fresh thyme. Eat!

CROCKPOT

• 1. In a large Dutch Oven over high heat, melt together the butter and onions. Cook 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.2. 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.3. Remove the bay leaves and star anise. Discard any bones and extra fatty pieces. Lightly shred the meat. Keep on warm.4. 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.5. Ladle the soup into bowls. Top with cheesy toast, black pepper, and fresh thyme. Eat!