French Onion Short Ribs (Print Version)
# Ingredients:
→ Base for Short Ribs
01 -
4 large onions, sliced thinly
02 -
4 pounds of beef short ribs
03 -
1/4 cup of olive oil
04 -
1 cup of regular flour
05 -
2 diced carrots (peeled)
06 -
1 cup of good red wine
07 -
1 can of diced tomatoes (14 oz)
08 -
4 cups of beef stock
09 -
4 cloves of garlic, sliced fine
→ Seasonings & Fresh Herbs
10 -
Freshly cracked black pepper and kosher salt, as needed
11 -
2 tablespoons of minced fresh thyme, with extra sprigs to garnish
12 -
1 tablespoon of minced fresh rosemary
→ Onion Garnish
13 -
4 onions, finely sliced
14 -
4 tablespoons of butter
→ Presentation
15 -
One French baguette, toasted and sliced
16 -
8 oz Gruyere cheese, shredded
# Instructions:
01 -
Turn your oven on and set it to 325°F. Grab those ribs and sprinkle them generously with some salt and pepper. Coat them lightly in a layer of flour to get them ready for searing.
02 -
Heat up a Dutch oven with olive oil over medium-high. Then, sear the ribs till they’ve got a crusty, golden look—around 4 minutes on each side. Move them out onto a plate when golden.
03 -
Reduce the heat to medium and cook those diced carrots and onions in the drippings left behind. Stir often for about 5 minutes. Toss in the garlic, stirring for a minute. Next, add wine, tomatoes, and broth with all the fresh herbs. Pop the ribs back in, put the lid on, and stick the pot in the oven.
04 -
As the ribs braise, grab a skillet and melt butter over low heat. Add sliced onions and cook them slowly, stirring frequently, till they turn golden brown. This will take 20–30 minutes. Once done, add these caramelized beauties to your pot of ribs to keep things rich and tasty.
05 -
Once your ribs break apart with a fork, pull them out of the oven. Let the meat cool enough so you can hold it, then split it into portions. Got time? Keep the pot in the fridge overnight for easier defating and better flavor.
06 -
Warm everything up when you’re ready to serve. Get your baguette slices toasted and load them with butter, Gruyere, and fresh thyme. If desired, serve portions of ribs in oven bowls, sprinkling with cheese, and broil briefly till the cheese bubbles. Keep an eye, so it doesn’t burn!
# Notes:
01 -
A delicious mix of slow-braised ribs and classic French onion flavors. Comfort food for cold evenings!
02 -
Tastes even better the day after cooking—great to make ahead.