Description
This French Onion Short Ribs recipe offers a rich and hearty slow-cooked beef dish infused with caramelized onions, fresh herbs, and a robust red wine broth. Served with toasted French baguette topped with melted Gruyere cheese, it’s a comforting meal perfect for gatherings and cold days.
Ingredients
Short Ribs and Braising
- 4 pounds beef short ribs
- Kosher salt and fresh ground black pepper (to taste)
- 1 cup flour
- 1/4 cup olive oil
- 1 large onion, diced
- 2 carrots, peeled and diced
- 4 cloves garlic, thinly sliced
- 1 cup red wine
- 14 ounces diced tomatoes (1 can)
- 4 cups beef broth
- 1 tablespoon fresh rosemary, minced
- 2 tablespoons fresh thyme, minced
Caramelized Onions
- 4 onions, thinly sliced
- 4 tablespoons butter
Topping and Serving
- 1 loaf French baguette, sliced and toasted
- 8 ounces Gruyere cheese, shredded (or substitute cheese)
- 1 section fresh thyme for garnish
Instructions
- Prepare Short Ribs: Preheat oven to 325ºF. Season the short ribs generously with kosher salt and freshly ground black pepper, then dredge each piece in flour, shaking off excess.
- Brown the Ribs: Heat olive oil in a large Dutch oven over medium-high heat. Brown the short ribs in the oil on all sides, about 4 minutes per side, until golden and crusty. Remove the ribs and set them aside on a plate.
- Sauté Aromatics: Reduce heat to medium, add diced onions and carrots to the pot with leftover fat, and cook for 5 minutes. Stir in sliced garlic and sauté for 1 minute until fragrant.
- Add Liquids and Herbs: Pour in the red wine, diced tomatoes, and beef broth. Add the minced rosemary and thyme, then return the browned short ribs to the pot. Cover with the lid.
- Braise the Ribs: Place the covered Dutch oven in the preheated oven. Cooking will continue during this time while you prepare caramelized onions.
- Caramelize Onions: In a separate pot or skillet, melt the butter and slowly sauté the thinly sliced onions over medium-low heat for 20-30 minutes until thoroughly caramelized and deeply golden. Stir occasionally to prevent burning.
- Add Caramelized Onions to Braise: Remove the Dutch oven from the oven and gently stir in the caramelized onions. Return the Dutch oven to the oven to continue cooking until the meat is tender and falling off the bone, about 2 to 2.5 hours total braising time.
- Cool Meat: Carefully remove the meat and place it on a dish to cool slightly. Once cool enough to handle, remove the meat from the bones and cut into serving portions.
- Chill and Skim Fat: Refrigerate the braising liquid overnight, or for several hours, until the fat solidifies on top. Skim off and discard the solid fat to reduce greasiness and intensify flavors.
- Reheat Braise: Warm the pot with the meat and vegetables over medium-low heat before serving.
- Prepare Toast: Top toasted slices of French baguette with butter, a sprinkling of Gruyere cheese, and fresh thyme sprigs. Toast them until the cheese melts and becomes bubbly. Set aside.
- Serve: Portion the short ribs and vegetables into oven-safe bowls, top with additional shredded Gruyere cheese, and broil for 3-5 minutes until the cheese is browned and bubbly. Serve immediately with the prepared toasted baguette slices on the side.
Notes
- The recipe benefits from resting and chilling overnight to enhance flavor and texture by allowing the fat to solidify for easier removal.
- Caramelizing onions is a slow process but crucial for the deep flavor in this dish; do not rush it.
- Use a heavy Dutch oven or similar ovenproof pot to ensure even heat distribution during braising.
- When broiling cheese-topped servings, watch closely to prevent burning.
- Substitute Gruyere with Swiss or Emmental cheese for a similar effect if needed.
