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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.
Amazing flavors! This is my 3rd time making recipe following exactly with the exception of adding carrots. Have served for several guests and every single one of them loves it. It’s in oven right now again, but this time I browned the short ribs which I am sure will give a little extra flavor too. Don’t bypass this recipe, it’s not difficult, you will be very happy with the results.
Hey Rebecca,
Happy Friday! Thanks a lot for trying this recipe and your comment, so glad it was enjoyed!☃️
Could you do this in the insta pot?
Hey Ellen,
I haven’t tested this in the instant pot, but I try 60 minutes on high pressure if you want to give it a try.
I hope you love this recipe, have a great week!
Hot damn! This was so good. Perfect for a cold day.
Hey Jade,
Awesome! Thanks a lot for making this recipe, I’m so glad it was a hit. Have the best week!
Made this for dinner following the recipe exactly as written. Everyone LOVED it. Rarely do I hear from the boys, “Mom, for sure make this again.”
Hey Jill,
This is so awesome:) Thank you so much for making this dish and your feedback! Have a great Friday!
Whenever I make braised meat, I prepare it a day ahead, chill it over night, remove all the fat from the cold stew, then put it in the oven to warm up – it is so much better without all the fat!
Such a great idea, Casey! Thanks so much for sharing!
In my 60 years, this was easily the most disgusting thing I’ve ever prepared. The broth was fatty and flavorless, with nothing but an overpowering taste of star anise. I’ll try to salvage some of the meat, but I threw away all of the soup. Don’t waste your time or money!
Very sorry to hear this, Erica. Thanks for trying the recipe and sharing your feedback!
Can I make this in a crock pot?
Hi Jeanne,
You bet, those instructions are written above:) Please let me know if you have any other questions!
Very tasty, I would make a few changes next time. Perhaps it was the short ribs I used but the result was very fatty and I had to use bread to absorb some of whist cooking. I used half a cup of tamari which made it way salty, woild support perhaps quarter cup low sodium soy sauce instead. I also added baby potato’s for the last 40 min to absorb some fat and clean up the salt and it came out amazing.
Hey Keith,
I really appreciate you making this recipe and reporting back. Thrilled it turned out well! Have the best weekend!
Really enjoyed this. I decided to make it in my cast iron Dutch oven while camping. We found some chanterelle mushrooms and I threw a handful in with the carrots. Delicious! The bread was a little trickier with no broiler but we figured it out.
Hi Jason! Thank you so much for trying out this short rib recipe! I bet the carrots and mushrooms were delicious with it! Have a great week! xT
Hi, just wondering why you use chicken broth instead of beef broth ?
Hi Laura,
You can use either here, both are great:) I hope you love this dish! xx
Whenever I make French onion soup I use a mix of chicken and beef broth, happened out of necessity the first time, but I find it gives it beautiful depth! Thank you for the recipe, making it now 🙂
Thanks so much, Beth!!
Could I make this with a boneless short rib roast?
Hey Jess! Yes you can definitely make this recipe with a boneless short rib roast! Just cut the roast into large chunks so they cook evenly and still get that melt in your mouth texture! Boneless cuts may cook a bit faster, so start checking for tenderness a little earlier than the recipe calls for. Hope this is a hit for you! 🙂 xT
Second time making this recipe, it’s amazing! There’s just a couple slight changes i do. Costco sells the boneless beef shortrib steaks. Well marbled, no excess fat. I sear them on high with the traeger, then cube and add to the pot. This eliminates the claim of a thick layer of fat, and it cooks faster. I’m sure the bones impart a special flavor, but it’s great this way!
Hey Eli,
Fantastic! Thanks so much for making this recipe and your comment, so glad it turned out nicely for you! Happy Sunday! XxT
Made it with the same way 4x. It’s amazing!
Thanks so much, Eli! Love to hear this!!
This was divine!!! So easy too. The short rib was cooked to perfection. My boyfriend and I loved this cozy recipe on a freezing winter night!!!
Hi Ella,
Love to hear this! Thanks a lot for making this recipe and your comment! Have a nice day:) xxT
Made this for dinner, it was amazing. Will make it gains for sure.
Thanks so much, Carole! So glad to hear you enjoyed this dish, I appreciate you making it! Have a wonderful weekend! xT
Hello!
Just made this short rib onion soup tonight and the broth is delicious! I browned the short ribs a little before adding them to the onions…amazing recipe. I will be making this again!
Thank you!
Hi Cindy,
Happy New Year!🥳 Thanks so much for trying this recipe and sharing your feedback, love to hear it turned out well for you! xx
I made this tonight with a 2 1/2 lb chuck roast using the oven method. It was so delicious! Only thing I might change next time is to thicken the broth some other than that I loved it! My BF wanted his served over mashed potatoes and he said it was excellent!
Hey Jaime,
Wonderful! Thanks a lot for trying this recipe and your comment, love to hear it turned out well! Happy December:) xT