Oh yes — now we’re talking rich, savory luxury in a bowl. 🍲🥩 French Onion Beef Short Rib Soup is the ultimate mash-up of two comfort food powerhouses: French onion soup and braised short ribs. It’s deeply flavorful, slow-cooked, and crowned with melty cheese and toasted bread. Absolutely unforgettable.
Here’s a full recipe that’s both decadent and doable:
🧅🍷 French Onion Beef Short Rib Soup
🛒 Ingredients:
For the short ribs:
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2.5–3 lbs (1.1–1.4 kg) bone-in beef short ribs
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Salt & pepper
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2 tbsp olive oil
For the soup base:
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3–4 large yellow onions, thinly sliced
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3 cloves garlic, minced
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2 tbsp butter
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1 tbsp olive oil
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1 tsp sugar (helps caramelize onions)
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1/2 tsp salt
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1/2 tsp black pepper
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1/2 cup dry red wine (Pinot Noir or Merlot work great)
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8 cups beef stock (preferably homemade or low-sodium)
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1 tsp fresh thyme (or 1/2 tsp dried)
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1 bay leaf
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1 tbsp Worcestershire sauce (optional but great depth)
For topping:
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Baguette slices or crusty bread
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1 ½ cups shredded Gruyère or Swiss cheese (Mozzarella works in a pinch)
👨🍳 Instructions:
1. Brown the Short Ribs:
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Season ribs with salt and pepper.
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In a Dutch oven or large soup pot, heat 2 tbsp olive oil over medium-high heat.
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Sear ribs on all sides until browned (about 3–4 minutes per side). Set aside.
2. Caramelize the Onions:
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In the same pot, reduce heat to medium-low.
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Add butter and 1 tbsp olive oil, then onions.
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Sprinkle in sugar and salt. Cook slowly for 30–40 minutes, stirring often, until onions are golden brown and jammy.
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Add garlic and sauté 1 minute more.
3. Deglaze & Build the Soup:
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Pour in red wine, scraping up any browned bits from the pot.
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Simmer 2–3 minutes to reduce slightly.
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Return short ribs to the pot.
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Add beef stock, thyme, bay leaf, Worcestershire sauce, and black pepper.
4. Simmer Low & Slow:
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Bring to a gentle simmer, cover partially, and cook for 2.5 to 3 hours, until ribs are fall-off-the-bone tender.
💡 Instant Pot or slow cooker options available below.
5. Shred the Beef:
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Remove the short ribs. Discard bones and excess fat, shred the beef, and return it to the soup.
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Discard the bay leaf.
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Taste and adjust seasoning.
🧀 Prepare the Cheesy Topping:
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Toast baguette slices until crisp.
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Ladle soup into oven-safe bowls, top each with a slice of bread and a generous handful of shredded cheese.
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Broil on high until bubbly and golden (2–3 minutes — watch closely!).
💡 No broiler? Toast the cheese-topped bread separately and place on top before serving.
🕓 Alternate Cooking Methods:
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Slow Cooker: After browning meat and caramelizing onions, transfer everything to the slow cooker. Cook on low 8 hours or high 4–5 hours, then shred the beef.
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Instant Pot: Sear ribs & onions on sauté mode. Add broth and seasonings. Pressure cook on high for 45 minutes, natural release 15 minutes.
🧊 Leftovers & Freezing:
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Even better the next day!
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Soup freezes great without the bread/cheese topping — freeze up to 3 months.