Rich Onion Soup With Tender Beef Short Ribs

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🥣 Rich Onion Soup With Tender Beef Short Ribs

Ingredients

  • 2 lbs beef short ribs
  • 2 large onions, thinly sliced
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 2 tbsp butter
  • 1 tbsp olive oil
  • Salt & pepper
  • Optional but recommended:
    • ½ cup white wine
    • 1 tbsp Worcestershire sauce
    • 1–2 bay leaves
    • 1 tsp thyme (fresh or dried)
    • Toasted bread + melted cheese for serving (French-onion style)

Instructions

1. Brown the Short Ribs

  1. Heat olive oil in a heavy pot or Dutch oven over medium-high heat.
  2. Season the short ribs generously with salt and pepper.
  3. Sear them on all sides until nicely browned (about 3–4 minutes per side).
  4. Remove ribs and set aside.

2. Caramelize the Onions

  1. In the same pot, melt the butter.
  2. Add the sliced onions.
  3. Cook on medium heat for 20 minutes, stirring occasionally, until they become golden and caramelized.
  4. Add the minced garlic and cook 1 more minute.

3. Build the Broth

  1. (Optional) Pour in the white wine to deglaze and scrape up all the browned bits.
  2. Add the beef broth, Worcestershire sauce, bay leaves, and thyme.
  3. Stir well.
  4. Return the browned short ribs to the pot.

4. Slow Cook

Choose one method:

  • Stovetop: Cover and simmer on low for 2.5–3 hours, until ribs are very tender.
  • Oven: Cover and bake at 325°F (165°C) for about 2.5 hours.
  • Slow Cooker: 6–8 hours on low.

Remove ribs, take the meat off the bone, shred, and put it back into the soup.

5. Serve

Enjoy as-is, or make it “French onion style”:

  • Add soup to oven-safe bowls
  • Top with toasted bread
  • Cover with melted cheese
  • Broil until bubbly and golden

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