Go Back
–+ servings
savory short rib soup

French Onion Short Rib Soup

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 3 hours
Resting Time 15 minutes
Total Time 3 hours 35 minutes
Course Main
Cuisine French
Servings 4 servings

Equipment

  • 1 Dutch oven
  • 1 Chef's knife
  • 1 Cutting board
  • 1 Wooden spoon
  • 1 Ladle
  • 1 Large bowl

Ingredients
  

  • 2 pounds beef short ribs
  • 2 tablespoons olive oil
  • 3 large onions thinly sliced
  • 4 cloves garlic minced
  • 1 tablespoon fresh thyme leaves
  • 1 cup red wine
  • 4 cups beef broth
  • 1 bay leaf
  • Salt to taste
  • Black pepper to taste
  • 1 baguette sliced and toasted
  • 1 cup Gruyère cheese grated

Instructions
 

  • Preheat the Dutch oven over medium-high heat and add olive oil.
  • Season the short ribs with salt and pepper, then sear on all sides until browned.
  • Remove the short ribs and set aside on a plate.
  • In the same Dutch oven, add onions and cook until caramelized, about 20 minutes.
  • Add garlic and thyme, cooking for an additional 2 minutes.
  • Pour in the red wine, scraping up any browned bits from the bottom of the pot.
  • Return the short ribs to the pot and add the beef broth and bay leaf.
  • Bring to a simmer, cover, and reduce heat to low; cook for 2.5 hours.
  • Remove the short ribs from the pot and shred the meat, discarding any bones.
  • Return the shredded meat to the pot and stir to combine.
  • Season the soup with additional salt and pepper as needed.
  • Serve soup in bowls, topped with toasted baguette slices and grated Gruyère cheese.

Notes

For best results, ensure that the onions are fully caramelized to bring out their sweetness, which enhances the depth of flavor in the soup. Additionally, allowing the soup to rest for 15 minutes before serving helps meld the flavors together. If you prefer, you can broil the cheese-topped baguette slices for a few minutes for extra crispiness before adding them to the soup.
Tried this recipe?Let us know how it was!