Here’s a delicious, hearty recipe for French Onion Beef Short Rib Soup:
🥘 Ingredients:
- 2 lbs beef short ribs
- 4 large onions, thinly sliced
- 4 cloves garlic, minced
- 6 cups beef broth
- 1 cup red wine (optional but recommended)
- 2 tbsp olive oil
- 2 tbsp butter
- 2 tsp fresh thyme (or 1 tsp dried)
- Salt & pepper to taste
- Baguette slices or crusty bread
- 1 cup shredded Gruyère or Swiss cheese
🍲 Instructions:
- Sear the short ribs: Heat olive oil in a large pot over medium-high heat. Season ribs with salt and pepper, then brown on all sides. Remove and set aside.
- Caramelize onions: In the same pot, add butter and onions. Cook slowly for 20–25 minutes, stirring occasionally, until golden and caramelized. Add garlic and cook 1 more minute.
- Deglaze: Pour in red wine to deglaze the pan, scraping up browned bits.
- Simmer the soup: Return short ribs to the pot, add beef broth and thyme. Bring to a boil, then reduce heat and simmer for 2–3 hours until the meat is tender and falling off the bone.
- Shred the meat: Remove short ribs, shred the meat, and return it to the soup. Discard bones.
- Serve: Ladle soup into bowls, top with a slice of toasted baguette and a generous sprinkle of Gruyère. Broil for 1–2 minutes until cheese is melted and bubbly.
🔥 Tip: For extra depth of flavor, simmer the soup low and slow, and don’t rush the onion caramelization—it’s the heart of this soup!
If you want, I can also make a quick weeknight version that’s just as flavorful but ready in under 60 minutes. Do you want me to do that?
