Description
French Onion Short Ribs: Succulent beef ribs slow-cooked with caramelized onions in a rich, savory broth. A comforting, flavor-packed crowd-pleaser.
Ingredients
Scale
- 4 pounds bone-in beef short ribs, cut into 2-inch segments
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 3 large yellow onions (about 2 pounds), thinly sliced
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 2 cups dry red wine (like Cabernet Sauvignon or Merlot)
- 2 cups beef stock
- 2 tablespoons Worcestershire sauce
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 teaspoon kosher salt (plus more for seasoning ribs)
- 1/2 teaspoon freshly ground black pepper
- 8 ounces Gruyère cheese, grated (about 2 cups)
- 1 baguette, sliced into 1-inch thick pieces
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Step 1: Prepare the Short Ribs Preheat your oven to 325°F. Pat the short ribs completely dry with paper towels, then season generously on all sides with salt and pepper. Heat the vegetable oil in a large Dutch oven over medium-high heat until shimmering. Working in batches to avoid overcrowding, sear the ribs on all sides until deeply browned, about 3-4 minutes per side. Transfer the seared ribs to a plate and set aside.
- Step 2: Caramelize the Onions Reduce heat to medium and add butter to the same pot. Once melted, add the sliced onions with a pinch of salt. Cook, stirring occasionally, for about 30-40 minutes until the onions are deeply caramelized to a rich golden brown. Be patient here – proper caramelization is crucial for authentic French onion flavor! Add the minced garlic during the final 2 minutes of cooking, stirring frequently to prevent burning.
- Step 3: Build the Braising Liquid Sprinkle flour over the caramelized onions and stir constantly for 1-2 minutes to cook off the raw flour taste. Add tomato paste and cook for another minute until slightly darkened. Slowly pour in the red wine, scraping the bottom of the pot with a wooden spoon to release all the flavorful browned bits. Bring to a simmer and cook until the wine reduces by half, about 5 minutes.
- Step 4: Braise the Ribs Add the beef stock, Worcestershire sauce, thyme sprigs, bay leaves, salt, and pepper to the pot, stirring to combine. Return the seared short ribs to the pot, arranging them so they’re mostly submerged in the liquid. Cover with a tight-fitting lid and transfer to the preheated oven. Braise for 2.5-3 hours, until the meat is fork-tender and nearly falling off the bone.
- Step 5: Prepare for Serving Once the ribs are tender, carefully transfer them to a serving platter. Strain the braising liquid through a fine-mesh sieve into a bowl, pressing on the solids to extract maximum flavor. Return the strained liquid to the pot and simmer over medium heat until slightly reduced and thickened, about 10-15 minutes. Return the ribs to the sauce to rewarm.
- Step 6: Add the French Onion Finish Preheat your broiler. Transfer the ribs and some sauce to a broiler-safe dish. Top with baguette slices and sprinkle generously with grated Gruyère cheese. Broil until the cheese is melted, bubbly, and golden brown, about 2-3 minutes. Garnish with fresh parsley before serving your magnificent French Onion Short Ribs.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg