Hearty French Onion Short Rib (Print Version)
Slow-braised short ribs and caramelized onions combine with toasted bread and melted Gruyère for comforting flavors.
# What You'll Need:
→ Meat
01 -
680 grams bone-in beef short ribs, well-marbled
→ Vegetables and Aromatics
02 -
900 grams yellow onions, thinly sliced
03 -
3 cloves garlic, minced
→ Liquids and Condiments
04 -
30 milliliters olive oil
05 -
30 milliliters balsamic vinegar
06 -
1,200 milliliters low-sodium beef broth
→ Herbs and Seasonings
07 -
2 grams dried thyme
08 -
1 bay leaf
09 -
to taste salt
10 -
to taste freshly ground black pepper
→ Bread and Cheese
11 -
4 thick slices crusty bread (baguette or sourdough), sturdy enough to hold broth
12 -
120 grams Gruyère cheese, aged at least 5 months, shredded
→ Garnish
13 -
Fresh parsley, chopped
# Steps to Follow:
01 -
Season the short ribs generously with salt and pepper. Heat olive oil in a large heavy-bottomed pot over medium-high heat. Sear the ribs on all sides until deeply browned, about 4 to 5 minutes per side. Remove and set aside.
02 -
Reduce heat to medium and add the sliced onions to the same pot. Cook slowly, stirring occasionally, until onions are softened and golden brown, about 20 to 25 minutes.
03 -
Stir in minced garlic and cook for 1 minute until fragrant. Add balsamic vinegar, dried thyme, and bay leaf, stirring to deglaze the pot and enhance complexity.
04 -
Return the seared short ribs to the pot. Pour in beef broth until ribs are mostly submerged. Bring to a gentle simmer, cover, reduce heat to low, and braise for 2 to 2.5 hours until meat is tender and falls off the bone.
05 -
Remove ribs from the pot and let cool slightly. Shred meat with two forks, discarding bones and large fat pieces. Return shredded meat to the pot and discard bay leaf.
06 -
Preheat oven broiler. Ladle soup into oven-safe bowls. Top each with one thick bread slice and sprinkle generously with shredded Gruyère. Place bowls on rimmed baking sheet and broil for 2 to 3 minutes until cheese is melted and golden brown.
07 -
Sprinkle chopped fresh parsley over bowls and serve immediately while hot.
# Additional Notes:
01 -
Caramelize onions slowly to develop their natural sweetness and avoid bitterness.
02 -
Shred Gruyère from the block just before use for optimal melting and texture.
03 -
Monitor the broiler carefully when melting cheese to prevent burning.