Description
Slow-cooked short ribs in a savory onion broth, topped with melted Gruyere cheese on toasted bread for a comforting meal.
Ingredients
Scale
- 4 pounds beef short ribs
- 2 tablespoons olive oil
- 4 large yellow onions, thinly sliced
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 2 sprigs fresh thyme
- 1 bay leaf
- Salt and pepper to taste
- 4 slices of French bread
- 1 cup grated Gruyere cheese
Instructions
- Preheat oven to 325°F (165°C).
- Season short ribs with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Brown the short ribs on all sides, about 5 minutes per side. Remove and set aside.
- In the same pot, add onions and cook until caramelized, about 15 minutes.
- Add garlic, tomato paste, thyme, and bay leaf; cook for 2 minutes.
- Pour in beef broth and red wine, stirring to combine. Return short ribs to the pot.
- Cover and transfer to the oven. Braise for 2.5 to 3 hours, until meat is tender.
- Remove ribs from the pot and keep warm. Strain the sauce if desired.
- For the toast: Preheat broiler. Place bread slices on a baking sheet, top with Gruyere cheese, and broil until melted and bubbly.
- Serve short ribs with onion sauce and top with Gruyere toast.
Notes
For best results, use high-quality beef broth and let the dish rest before serving.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Method: Main Course
- Cuisine: French
Nutrition
- Calories: 650
- Sugar: 5g
- Fat: 45g
- Carbohydrates: 15g
- Protein: 40g