Description
Tender short ribs braised in a rich French onion broth, topped with crispy Gruyere toast for the ultimate comfort dish.
Ingredients
Scale
For the Crust:
- 3 lbs beef short ribs
- 4 large yellow onions, thinly sliced
- 4 cloves garlic, minced
- 2 tbsp butter
- 2 tbsp olive oil
- 1 cup red wine
- 4 cups beef broth
- 1 tsp thyme
- 1 bay leaf
- Salt and pepper to taste
- 4 slices crusty bread
- 1 cup shredded Gruyere cheese
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F. Season short ribs with salt and pepper.
- Heat olive oil in a Dutch oven over medium-high heat. Sear ribs on all sides until browned, then remove and set aside.
- Add butter to the pot, then sauté onions and garlic until caramelized (about 20 minutes).
- Deglaze with red wine, scraping up browned bits. Simmer until reduced by half.
- Return ribs to the pot. Add beef broth, thyme, and bay leaf. Cover and braise in the oven for 3 hours until tender.
- Toast bread slices, top with Gruyere, and broil until melted and bubbly. Serve ribs with Gruyere toast on top.
Notes
You can customize the seasonings to taste.