Description
Succulent, slow-braised short ribs infused with the deep, caramelized sweetness of French onion soup, topped with a bubbling, golden Gruyere cheese toast.
Ingredients
Scale
For the Crust:
- 3 lbs beef short ribs, bone-in
- 3 large yellow onions, thinly sliced
- 4 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 cup dry red wine
- 4 cups beef broth
- 2 sprigs fresh thyme
- 1 bay leaf
- Salt and black pepper to taste
- 2 tbsp olive oil
- 1 baguette, sliced
- 8 oz Gruyere cheese, shredded
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (165°C). Season short ribs generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until deeply browned. Remove and set aside.
- Reduce heat to medium. Add the sliced onions and cook, stirring occasionally, for 25-30 minutes until deeply caramelized. Add the garlic and cook for 1 more minute. Sprinkle the flour over the onions and stir to coat.
- Pour in the red wine to deglaze the pot, scraping up any browned bits. Let it simmer for 2-3 minutes. Add the beef broth, thyme, and bay leaf. Bring to a simmer.
- Return the short ribs and any accumulated juices to the pot. The liquid should nearly cover the meat. Cover with a tight-fitting lid and transfer to the preheated oven. Braise for 2.5 to 3 hours, or until the meat is fork-tender.
- Remove the pot from the oven. Discard the thyme sprigs and bay leaf. Skim off any excess fat from the surface. Adjust seasoning with salt and pepper. Top with baguette slices and a generous layer of shredded Gruyere. Broil for 3-5 minutes until the cheese is melted and bubbly. Serve immediately.
Notes
You can customize the seasonings to taste.