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French Onion Short Ribs. Best for when you’re craving steaming hot french onion soup but want something a little heartier too. Easy homemade french onion soup made with tender, fall-apart short ribs and a small touch of soy for a salty, delicious twist. This is a wonderful family dinner to make any night of the week, especially during these cold winter months. So warming, cozy, and delicious. Especially with all that cheesy bread on top. Yummmy.
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I don’t know if you feel like you need this recipe this week, just days before the holidays, but I felt like you NEED this recipe. It’s the perfect cozy bowl for these bitter-cold December nights. And personally, I love it because it’s easy, serves my family, and is wildly delicious.
This is by no means a traditional french onion soup. And the short ribs are not cooked the usual way most of us cook short ribs. There’s also some unexpected flavors, but I promise you, it’s so warming and so delish.
Do any of you remember these French Onion Dumplings I made last November? I adore that recipe and have made it many times since first sharing it. It’s the perfect marriage of rich flavors. It’s the oniony soy broth that I love so much about the recipe.
I know it sounds odd, but the salt in the soy really pairs so wonderfully with a rich onion broth.
When I was in New York, I was describing the recipe to one of the producers at Kelly and Ryan. He had asked why I didn’t include any cheesy toast with the dumplings. And I too wondered, well, “why didn’t I”?
And that’s when I came up with this. It’s nothing crazy new. I’m sure someone has put short ribs in french onion soup before, but I did so in a very special way.
Here are details
Like a lot of recipes I’m sharing right now, you can use the stove or crockpot. I love both options but stuck with the stove this time.
The key to this is to caramelize the onions with a touch of wine just like I do in my french onion soup. They add so much flavor and make the broth feel rich and indulgent. When the onions have caramelized, add the broth, a splash of tamari (or you can use soy sauce), and then a bay leaf and star anise. The soy sauce, bay leaf, and star anise really create a flavorful broth that sounds different, but works really well with the rich onion broth and braised short ribs.
Please trust me, the tamari/soy is the secret.
Add the short ribs right to the broth, then transfer the pot to the oven to let the ribs cook. Keep the top on so the broth does not evaporate over time.
After 2-3 hours the ribs should easily fall off the bone.
You need to remove and discard the bones, then shred the meat. It should easily shred right into the broth mess-free.
To finish, you need the cheesy gruyere toast. Use french bread and shredded Gruyere, then broil until the cheese is bubbly.
Ladle the broth and meat into soup bowls and top with toast + thyme. And honestly, this sounds weird, but some chili garlic oil is really delicious on top too. It’s just an idea, but a yummy one!
Our nights are so much longer these days, so sometimes I find it nice to be able to spend a little extra time in the kitchen making dinner.
Everyone is going to love this recipe. It’s surprising, but in a good way!
Looking for other weeknight dinners? Here are my favorites:
Ginger Sesame Chicken Potstickers
Crispy Cauliflower Tinga Tacos with Honey Lime Avocado Crema
Lastly, if you make these French Onion Short Ribs, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
French Onion Short Ribs
Ingredients
- 6 tablespoons salted butter
- 4 medium yellow onions, thinly sliced , thinly sliced
- 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- black pepper
- 2 shallots, sliced
- 4 cloves garlic, chopped
- 2 tablespoons fresh thyme leaves
- 2 tablespoons chopped fresh sage
- chili flakes
- 6-8 cups low sodium chicken broth
- 1/2 cup tamari or soy sauce, (low sodium is best)
- 4 pounds bone-in beef short ribs
- 2 bay leaves
- 1 star anise , (optional)
- 2 cups baby carrots
- 6 slices french bread
- 2 cups shredded Gruyère cheese
Instructions
Stove/Oven
- 1. Preheat the oven to 325° F.2. In a large oven-safe Dutch Oven over high heat, melt together the butter and onions. Cook 5 minutes, until softened. Add the wine, season with pepper, and continue cooking another 5-8 minutes, until the wine has evaporated and the onions are lightly golden. Add the shallots, garlic, thyme, sage, and chili flakes. Then add the short ribs. Pour over 6 cups of broth. Add the tamari, bay leaf, and star anise (if using). Cover and roast in the oven for 2 1/2 to 3 hours or until the short ribs are tender and falling off the bone. Add the carrots during the last 1-2 hours of cooking. 3. Remove the bay leaves and star anise. Discard any bones and extra fatty pieces. Lightly shred the meat. Taste and season with salt, if needed. Place over LOW heat on the stove. 4. Switch the oven to 425°. Arrange the bread on a baking sheet and toast for 10 minutes, until very dry. Switch the oven to broil. Top the toast with cheese, then broil until bubbly, 2 to 3 minutes. 5. Ladle the soup into bowls. Top with cheesy toast, black pepper, and fresh thyme. Eat!
Crockpot
- 1. In a large Dutch Oven over high heat, melt together the butter and onions. Cook 5 minutes, until softened. Add the wine, season with pepper, and continue cooking another 5-8 minutes, until the wine has evaporated and the onions are lightly golden. Add the shallots, garlic, thyme, sage, and chili flakes. Then transfer everything to the bowl of the crockpot. 2. To the crockpot, add the short ribs. Pour over 6 cups of broth. Add the tamari, bay leaf, and star anise (if using). Cover and cook on low for 7-8 hours or on high for 5-6 hours. Add the carrots during the last 1-2 hours of cooking. 3. Remove the bay leaves and star anise. Discard any bones and extra fatty pieces. Lightly shred the meat. Keep on warm. 4. Switch the oven to 425°. Arrange the bread on a baking sheet and toast for 10 minutes, until very dry. Switch the oven to broil. Top the toast with cheese, then broil until bubbly, 2 to 3 minutes. 5. Ladle the soup into bowls. Top with cheesy toast, black pepper, and fresh thyme. Eat!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
The.Best.Dinner.Ever.
I felt like a 5 star chef after I made this recipe, after each bite I kept thinking to myself “I MADE THIS!!” Although a little extra time is needed than a 30 minute meal it’s really easy and I pair it with Tieghans cheesy crock pot mashed potato’s with caramelized onions and pour it right over that!!
Heaven in a dish!!! Thank you Tieghan for your immensely delicious and easy recipes ti save my family from the typical “chicken rice and broccoli” fall back!!!
Hey Celia,
Happy Friday!😁 Thanks so much for making this recipe, I am so glad to hear it turned out well for you! Thanks so much for your kind message:) xx
Oh my goodness! This was amazing! So rich and hearty. I followed the recipe as written and cooked in my Dutch oven in the oven. This is a keeper!
Hi Cindy,
Happy Friday!! So glad to hear that you enjoyed this recipe, thanks for making it and sharing your comment! xx
Made this for my husbands birthday and it was a crowd favorite! My children loved it. My 8 yr old said he gave it a 4000/10! Thanks for another great recipe!!
Hey Kristen,
Happy Monday!! I appreciate you giving this recipe a try and sharing your review, so glad to hear it turned out well! xT
I made this for my wife’s birthday. I have been counting calories since the new year and glad I checked the calorie count after I ate a hearty portion! Worth it though!! It was a huge hit!!! Next time, I may put it over some mashed potatoes.
Hey Zachary,
Happy Wednesday!! ❄️ I appreciate you making this recipe and sharing your feedback, so glad to hear it turned out well for you! Happy Birthday to your wife! xT
Hi Tieghan! I’m doing dry January and don’t have any wine on hand, but want to make this recipe before the snow storm here in CO. What do you recommend as substitute? Thanks!
Hey Tara,
You can just use additional broth in place of the wine. Please let me know if you have any other questions, I hope this turns out well for you! xx
Would like to add another veggie or two… any suggestions on the best ones to add? 🙂
Hey Tylere,
I would do mushrooms, those should work well for you! Please let me know if you have any other questions! xT
Why chicken broth and not beef.
Hey Craig,
I just enjoy the flavors of the chicken broth, but feel free to use beef broth:) Let me know if you give this recipe a try! xx
This was delicious served over Parmesan polenta. I used boneless short ribs and browned them first. Next time I make it, I’ll make these changes:
– I’ll add additional caramelized onions at the end, because the onions melt down and get kind of lost.
– I would skip the carrots next time- they make it taste too much like a traditional pot roast, and I wanted the onion flavor to be dominant.
– Add more fresh thyme for that French onion flavor.
Hey Rachel,
Wonderful!! I love to hear that this recipe turned out well for you and thanks so much for trying it out! xx
This was super simple and really delicious. Rich, but with nice bright flavors!!! I did season and then brown the short ribs in a little olive oil first, to add extra flavor and color, and used red wine vinegar, instead of the white wine (I’m doing Dry January and didn’t want to open a bottle, LOL). The soup was the perfect dinner for a rainy California night!
Hey Susan,
Happy Monday!!⛄️ Thanks so much for making this recipe and sharing your feedback, I love to hear that it turned out well for you! xT
This was delicious! My husband kept going back for more. I seared the short ribs first with salt and pepper. I served over mashed potatoes with Gruyère cheese. Next time I will roast the potatoes with the cheese. Very yummy and will make again.
Hey there,
Happy Monday!!⛄️ Thanks so much for making this recipe and sharing your feedback, I love to hear that it turned out well for you! xT
Mine is in the crockpot right now!! 🙂
Incredibly delicious! Next time I’ll prob use half the butter for the onions because the fat from short ribs.
Hey Fiona,
Happy Monday!!⛄️ Thanks so much for making this recipe and sharing your feedback, I love to hear that it turned out well for you! xT
Won’t ever be going back to regular ol ‘ French onion soup this recipe is so delicious.
Hey Lara,
Happy Sunday!!🪷 I love to hear that this recipe was enjoyed and appreciate you making it! xT
I’m going to try this- there are no amounts listed for chili flakes though
Hi Erin,
The chili flakes are to taste, so as much or as little as you would like:) Please let me know if you have any other questions! xT
I don’t have any chili flakes—what would you recommend as a substitute?
Hey Ali,
You can do a dash of cayenne if you want the heat, otherwise just skip it:) Please let me know if you have any other questions! xx
Has anyone tried this recipe in the Insta-pot?
Hey Matt,
If you do the instant pot, I would cook for 60 minutes on high pressure. Please let me know if you give this recipe a try, I hope you love it! xx
I was wondering the same! When would you suggest adding the carrots, or would you just add before pressure cooking? Thank you!
I would add before pressure cooking:)
I made this recipe last week….OMG!!! I made it in the crockpot. It was so Amazing the whole family loved it! 4 out of 5 of us had it again for leftovers and it was JUST AS GOOD AS THE FIRST NIGHT! I served it over mashed potatoes. They just pulled all the flavors together. Thank You for all of your time with these awesome fairly easy family friendly recipes. I love following you and I love your families stories.
Hey Jennifer,
Happy Friday!!⛄️ Thanks so much for making this dish and sharing your review, so glad to hear it was a hit! xx
I thought it was very similar to a regular “roast” stew I would make. Just a little extra onions and it needed potatoes and celery.
Hi Cait,
Thanks for giving this recipe a try and sharing your feedback! Sorry to hear you didn’t love it! xT