French Onion Beef Short Rib Soup

Here’s a hearty and flavorful recipe for French Onion Beef Short Rib Soup. This comforting dish combines the rich flavors of beef short ribs with the classic taste of French onion soup, making it perfect for a cozy meal.

Ingredients:

• 2 lbs (900 g) beef short ribs
• 2 tablespoons olive oil
• 4 large onions, thinly sliced
• 4 cloves garlic, minced
• 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
• 1 teaspoon fresh rosemary (or 1/2 teaspoon dried rosemary)
• 1/2 cup dry white wine (optional)
• 6 cups beef broth
• 2 tablespoons Worcestershire sauce
• Salt and pepper to taste
• 1 bay leaf
• 1 baguette or crusty bread, sliced
• 2 cups shredded Gruyère cheese (or Swiss cheese)
• Fresh parsley, chopped (for garnish, optional)

Instructions:

1. Sear the Short Ribs:

   • In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the short ribs with salt and pepper, then sear them in the pot until browned on all sides (about 3-4 minutes per side). Remove the short ribs and set them aside.

2. Cook the Onions:

   • In the same pot, add the sliced onions. Cook over medium heat, stirring frequently, until the onions are caramelized and golden brown (about 20-25 minutes). Add the minced garlic and cook for an additional minute.

3. Deglaze the Pot:

   • If using, pour in the white wine and scrape the bottom of the pot to release any browned bits. Let it simmer for a few minutes until slightly reduced.

4. Add the Broth and Seasonings:

   • Return the seared short ribs to the pot. Add the beef broth, Worcestershire sauce, thyme, rosemary, bay leaf, and additional salt and pepper to taste. Bring the mixture to a simmer.

5. Cook the Soup:

   • Cover the pot and reduce the heat to low. Let the soup simmer for about 2-3 hours, or until the short ribs are tender and easily pull apart with a fork.

6. Prepare the Bread:

   • While the soup is cooking, preheat your oven to 400°F (200°C). Place the sliced baguette on a baking sheet and toast in the oven for about 5-7 minutes, or until golden brown.

7. Serve the Soup:

   • Once the short ribs are tender, remove them from the soup and shred the meat, discarding the bones. Return the shredded meat to the pot and stir to combine.

8. Top with Cheese:

   • Ladle the soup into oven-safe bowls or crocks. Place a slice of toasted baguette on top of each bowl and sprinkle with shredded Gruyère cheese.

9. Broil:

   • Place the bowls under the broiler for 2-3 minutes, or until the cheese is melted and bubbly. Keep a close eye to prevent burning.

10. Garnish and Serve:

    • Remove from the oven and let cool slightly. Garnish with chopped fresh parsley if desired, and serve hot.

This French Onion Beef Short Rib Soup is rich, comforting, and perfect for chilly days. Enjoy!