Here’s how to make it perfectly 👇
🥣 French Onion Beef Short Rib Soup
Serves: 6
Prep Time: 30 min | Cook Time: 2 ½–3 hours
🥩 Ingredients
For the Short Ribs:
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2–3 lbs bone-in beef short ribs
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Salt & black pepper, to taste
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2 tbsp olive oil or butter
For the Soup Base:
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4 large yellow onions, thinly sliced
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2 tbsp butter (or olive oil)
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1 tsp sugar (helps onions caramelize)
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4 cloves garlic, minced
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1 tbsp flour (optional — helps thicken slightly)
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8 cups beef broth (preferably low-sodium)
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½ cup dry red wine (optional but adds depth)
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1 tbsp Worcestershire sauce
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1 tsp fresh thyme leaves (or ½ tsp dried)
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1 bay leaf
For Serving:
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1 baguette, sliced and toasted
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1 ½ cups Gruyère cheese, shredded (or Swiss, Provolone, or Mozzarella)
👩🍳 Instructions
1. Brown the short ribs
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Pat short ribs dry and season well with salt and pepper.
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In a large heavy pot or Dutch oven, heat oil over medium-high.
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Brown ribs on all sides (about 2–3 minutes per side). Remove and set aside.
2. Caramelize the onions
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In the same pot, add butter and onions.
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Cook over medium heat 20–25 minutes, stirring often, until golden and caramelized.
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Add sugar halfway through to help with browning.
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Stir in garlic and cook 1 minute more.
3. Deglaze the pot
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Sprinkle in flour (if using) and stir for 1 minute.
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Pour in red wine to deglaze, scraping up browned bits.
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Simmer 2–3 minutes until slightly reduced.
4. Build the soup
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Add beef broth, Worcestershire sauce, thyme, and bay leaf.
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Return the browned short ribs (and any juices) to the pot.
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Bring to a simmer, then cover and reduce heat to low.
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Cook 2–2½ hours, until the ribs are fork-tender and the soup is rich and aromatic.
5. Shred and finish
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Remove ribs, discard bones, and shred meat.
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Return meat to the soup. Adjust seasoning with salt, pepper, or a dash more Worcestershire.
6. Toast & serve
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Ladle soup into oven-safe bowls.
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Top each with a baguette slice and a generous mound of cheese.
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Broil for 2–3 minutes until melted and bubbly.
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Garnish with thyme or parsley.
💡 Tips
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Make ahead: The flavor improves overnight — reheat gently before serving.
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No wine? Use extra broth + 1 tsp balsamic vinegar for richness.
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Slow cooker version: Brown ribs and onions first, then cook everything on LOW for 6–8 hours.
🍷 Best Pairing
Serve with a glass of red wine (Cabernet Sauvignon or Merlot), a green salad, and crusty bread for dipping.
Would you like me to give you a “Creamy French Onion Short Rib Pasta” version next — where that same sauce turns into a decadent pasta dish? 😋
