Of course! This recipe takes the deep, rich, savory flavors of classic French Onion Soup and combines them with the incredible richness of fall-off-the-bone beef short ribs. It’s the ultimate comfort food for a chilly day.
French Onion Beef Short Rib Soup
This recipe has two main phases: first, braising the short ribs until meltingly tender, and then building the soup itself. The braising liquid becomes the foundation for your incredibly flavorful broth.
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Ingredients:
For the Braised Short Ribs:
· 3-4 lbs beef short ribs (bone-in for best flavor)
· Kosher salt and freshly ground black pepper
· 2 tbsp olive oil
· 1 large onion, roughly chopped
· 2 carrots, roughly chopped
· 2 celery stalks, roughly chopped
· 4 cloves garlic, smashed
· 2 tbsp tomato paste
· ¼ cup all-purpose flour
· 1 cup dry red wine (like Cabernet Sauvignon or Merlot)
· 4 cups beef stock
· 2 sprigs fresh thyme
· 1 bay leaf
For the Soup Assembly:
· 4 large yellow onions, thinly sliced (about 8 cups)
· 3 tbsp butter
· 1 tbsp fresh thyme leaves (or 1 tsp dried)
· Salt and pepper, to taste
· 1 tbsp Worcestershire sauce
· Optional: 1 tsp soy sauce (for extra umami)
For Serving:
· 1 baguette, sliced and toasted
· 1-2 cups Gruyère cheese, grated (Provolone or Swiss work too)
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Instructions:
Part 1: Braise the Short Ribs
1. Preheat and Season: Preheat your oven to 325°F (165°C). Pat the short ribs completely dry with paper towels. Season all over generously with salt and pepper.
2. Sear the Ribs: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Working in batches to avoid crowding, sear the short ribs on all sides until deeply browned (about 4-5 minutes per side). Remove and set aside.
3. Sauté Aromatics: Reduce the heat to medium. Add the chopped onion, carrots, and celery. Cook for 5-7 minutes, until softened. Add the garlic and tomato paste and cook for another minute until fragrant.
4. Make the Roux: Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook off the raw flour taste.
5. Deglaze: Pour in the red wine, scraping the bottom of the pot with a wooden spoon to release all the browned bits (this is flavor!). Let it simmer for 2-3 minutes until slightly reduced.
6. Braise: Return the short ribs to the pot along with any accumulated juices. Add the beef stock, thyme sprigs, and bay leaf. The liquid should almost cover the ribs. Bring to a simmer, then cover with a tight-fitting lid.
7. Cook Low and Slow: Transfer the covered pot to the preheated oven. Braise for 2.5 – 3 hours, or until the meat is extremely tender and falling off the bone.
Part 2: Build the Soup
1. Prepare the Onions: While the ribs are braising, melt the butter in a large skillet or pot over medium-low heat. Add the thinly sliced onions and a pinch of salt. Cook, stirring occasionally, for 45-60 minutes until the onions are deeply caramelized, golden brown, and sweet. Be patient—do not rush this step! Add the fresh thyme in the last 5 minutes of cooking.
2. Shred the Meat: When the short ribs are done, carefully remove them from the pot and set them aside to cool slightly. Once cool enough to handle, shred the meat, discarding the bones, fat, and any connective tissue.
3. Strain the Braising Liquid: Strain the entire braising liquid through a fine-mesh sieve into a large bowl, pressing on the vegetables to extract all the flavor. Discard the solids. You should have a rich, concentrated broth. Skim any excess fat from the top.
4. Combine: In your now-empty Dutch oven or a large soup pot, combine the strained braising liquid, the caramelized onions, and the shredded short rib meat. Add the Worcestershire sauce (and soy sauce, if using). Bring to a gentle simmer. Taste and adjust seasoning with more salt and pepper as needed. Let it simmer for 15-20 minutes for the flavors to marry.
Part 3: Serve (The Classic French Onion Way)
1. Broil: Preheat your oven’s broiler. Ladle the hot soup into oven-safe bowls or crocks. Top each bowl with 1-2 slices of toasted baguette and a generous handful of grated Gruyère cheese.
2. Melt and Brown: Place the bowls on a baking sheet and broil for 2-4 minutes, watching closely, until the cheese is melted, bubbly, and beautifully browned.
3. Serve Immediately: Carefully remove from the oven (the bowls will be VERY hot!) and let cool for a minute before serving.
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Chef’s Notes & Tips:
· The Low and Slow: The long, slow braise is non-negotiable for tender short ribs. Don’t try to rush it with higher heat.
· Caramelization is Key: The depth of flavor in this soup comes from three places: the sear on the meat, the caramelization of the soup onions, and the fond deglazed with wine. Don’t skip these steps!
· Make Ahead: This is an excellent make-ahead dish. The entire soup (through step 11) can be made 2-3 days in advance. Store it in the fridge, which will make it even easier to skim off the fat. Reheat gently on the stove before the broiling step.
· No Oven-Safe Bowls? No problem! Simply pile the toast and cheese on top of the soup in the pot and cover it with a lid for a minute to melt the cheese. It won’t be browned, but it will still be delicious.
· Slow Cooker Option: You can complete steps 1-6 on the stovetop, then transfer everything to a slow cooker. Cook on LOW for 8-9 hours. Then proceed with shredding and building the soup.