French Onion Beef Short Rib Soup

Elevate your soup game with this incredibly rich and comforting French Onion Beef Short Rib Soup – a harmonious fusion of two beloved classics! Imagine the deep, savory broth and tender, fall-off-the-bone beef short ribs, infused with the caramelized sweetness of classic French onion soup. This isn’t just a soup; it’s a hearty meal that warms you from the inside out, delivering layers of complex flavors that develop through slow simmering. Perfect for a chilly evening, a special family dinner, or whenever you crave a sophisticated yet utterly satisfying dish, this soup promises an unforgettable culinary experience with every spoonful.

Ingredients:

For the Short Ribs:

• 3 pounds bone-in beef short ribs, cut into 2-3 inch pieces
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper

For the Caramelized Onions & Aromatics:

• 3 large yellow onions (about 4-5 cups sliced), thinly sliced
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

For the Soup Base:

• 8 cups beef broth (high-quality, low-sodium preferred)
• 1 cup dry red wine (such as Cabernet Sauvignon or Merlot)
• 2 tablespoons Worcestershire sauce
• 1 tablespoon all-purpose flour (optional, for thickening)
• 1 bay leaf
• Salt and black pepper to taste

For Serving (Optional but Recommended):

• Crusty bread or baguette slices, toasted
• Gruyere cheese, shredded or sliced (or provolone/Swiss)
• Fresh parsley, chopped, for garnish

Step-by-Step Instructions:

1. Sear the Short Ribs:
   • Pat the beef short ribs thoroughly dry with paper towels. Season all sides with 1 teaspoon salt and ½ teaspoon black pepper.
   • Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
   • Add the short ribs in batches, ensuring not to overcrowd the pot, and sear for 3-5 minutes per side until deeply browned on all surfaces. This browning is crucial for developing deep flavor.
   • Remove the seared short ribs from the pot and set aside.
2. Caramelize the Onions:
   • Reduce the heat to medium-low. Add 2 tablespoons unsalted butter and 1 tablespoon olive oil to the same pot.
   • Add the thinly sliced onions. Cook slowly for 30-45 minutes, stirring occasionally, until the onions are deeply golden brown, soft, and caramelized. This process takes time but is essential for the sweet, complex flavor of French onion soup. If they start to stick, add a tablespoon of water or broth to deglaze the pan.
   • Once the onions are caramelized, stir in the minced garlic and fresh thyme leaves. Cook for another 1-2 minutes until fragrant.
3. Deglaze and Build the Soup Base:
   • If using flour for thickening (optional), sprinkle 1 tablespoon of all-purpose flour over the caramelized onions and stir for 1 minute to cook out the raw flour taste.
   • Pour in the 1 cup of dry red wine, scraping the bottom of the pot with a wooden spoon to release any browned bits (fond). Let the wine simmer for 2-3 minutes to reduce slightly and cook off the alcohol.
   • Stir in the 8 cups of beef broth, 2 tablespoons of Worcestershire sauce, and the bay leaf. Bring the mixture to a gentle simmer.
4. Simmer the Short Ribs:
   • Return the seared short ribs to the pot, ensuring they are mostly submerged in the liquid.
   • Bring the soup back to a gentle simmer, then reduce the heat to low, cover the pot tightly, and cook for 2.5 to 3 hours, or until the short ribs are incredibly tender and easily fall off the bone.
   • Taste the soup and adjust seasoning with additional salt and pepper as needed.
5. Prepare for Serving (Optional Gratinéed Topping):
   • Once the short ribs are tender, carefully remove them from the soup. If desired, shred the meat from the bones and discard the bones, returning the shredded meat to the soup.
   • If you want to serve with a classic gratinéed cheese topping (like traditional French onion soup):
     • Preheat your broiler to high.
     • Ladle the hot soup into oven-safe bowls.
     • Float 1-2 slices of toasted crusty bread or baguette on top of each bowl.
     • Generously sprinkle shredded Gruyere (or other cheese) over the bread.
     • Place the bowls on a baking sheet and broil for 2-4 minutes, watching carefully, until the cheese is melted, bubbly, and golden brown.
6. Garnish and Serve:
   • Remove bay leaf before serving.
   • Garnish with fresh chopped parsley.
   • Serve the French Onion Beef Short Rib Soup hot, either plain or with the gratinéed cheese topping.

Tips, Variations, and Storage:

• Short Rib Cut: Bone-in short ribs add immense flavor to the broth, but boneless can also be used, potentially reducing cook time slightly.
• Slow Cooker Method: After searing the ribs and caramelizing onions, transfer all ingredients to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until ribs are tender.
• Instant Pot Method: After searing ribs and caramelizing onions (using the sauté function), add remaining liquid ingredients and cook on high pressure for 50-60 minutes, then natural release for 15 minutes.
• Broth Quality: A good quality beef broth makes a significant difference in this soup’s flavor profile.
• Cheese Choice: While Gruyere is traditional for French onion, provolone, Swiss, or even mozzarella can be used.
• Herb Freshness: Fresh thyme offers a brighter flavor than dried. You can also add a sprig of fresh rosemary during the simmering.
• Storage: This soup tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: This soup freezes exceptionally well (without the cheese/bread topping). Freeze in individual portions for up to 3 months. Thaw overnight in the refrigerator and reheat gently.

Pairings:

• Bread: Crusty baguette slices are essential, whether for dipping or gratinéeing.
• Salad: A light, crisp green salad with a simple vinaigrette would provide a refreshing contrast.
• Wine: A dry red wine that you enjoy drinking, such as a Cabernet Sauvignon, Merlot, or a Pinot Noir, would be excellent both in the soup and served alongside it.
• Dessert: A simple fruit tart or a crème brûlée would be a perfect French-inspired finish.

Quick Info:

• Prep Time: 25-30 minutes
• Cook Time: 2.5 to 3 hours (plus 30-45 minutes for onion caramelization)
• Total Time: Approximately 3.5 to 4 hours
• Servings: 6-8
• Cuisine: French / American Fusion
• Effort Level: Medium (requires patience for caramelizing onions and slow simmering)