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French Onion Short Ribs.

French Onion Short Ribs

Delicious French Onion Short Ribs with tender beef, rich broth, and cheesy toast.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Course Main Course
Cuisine French
Servings 6 servings
Calories 998 kcal

Equipment

  • Dutch oven
  • baking sheet

Ingredients
  

Butter & Onions

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

Liquids

  • ½ cup dry white wine such as Pinot Grigio or Sauvignon Blanc
  • 6-8 cups low sodium chicken broth
  • ½ cup tamari or soy sauce (low sodium is best)

Vegetables & Herbs

  • black pepper
  • 2 shallots, sliced
  • 4 cloves garlic, chopped
  • 2 tablespoons fresh thyme leaves
  • 2 tablespoons chopped fresh sage
  • chili flakes
  • 2 cups baby carrots

Meat & Seasoning

  • 4 pounds bone-in beef short ribs
  • 2 bay leaves
  • 1 star anise (optional)

Final Touches

  • 6 slices french bread
  • 2 cups shredded Gruyère cheese

Instructions
 

Stove/Oven Instructions

  • Preheat the oven to 325° F.
  • 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 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 Instructions

  • 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.
  • 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: 998kcal
Keyword beef, comfort food, French Onion Short Ribs, hearty, Short Ribs, Slow Cooked
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