French Onion Short Ribs
Bone-in short ribs braised with deeply caramelized onions, red wine, and herbs, finished with cheesy Gruyère crostini.
Ingredients
Short Ribs & Braising
- 3.5 pounds beef short ribs bone-in
- kosher salt and cracked black pepper to season
- 2 tablespoons olive oil
- 3 tablespoons butter
- 4 large yellow onions thinly sliced
- 1 tablespoon tomato paste
- 4 cloves garlic sliced
- 4 sprigs fresh thyme
- 2 leaves bay leaves
- 2 cups red wine
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon balsamic vinegar
- 1 teaspoon sugar adjust to taste
Crostini
- 6 slices baguette thick slices
- 0.75 cup Gruyère cheese shredded
Instructions
Short Ribs & Braising
- Preheat the oven to 350°F. Season the short ribs with salt and pepper, then heat olive oil in a Dutch oven and sear the ribs on all sides, about 2–3 minutes per side. Transfer to a plate.
- Lower heat to medium, add butter and onions. Sauté, stirring frequently, until the onions turn deep golden brown, about 20 minutes. Add tomato paste, garlic, thyme sprigs, and bay leaves, cooking 1 minute more.
- Pour in red wine, bring to a simmer, and reduce by half, about 5 minutes. Stir in beef broth, Worcestershire sauce, balsamic vinegar, and sugar. Season lightly with salt and pepper.
- Nestle the seared ribs back into the pot, cover, and transfer to the oven. Braise until the meat is tender, about 3–3½ hours. Remove, skim fat, and discard herbs.
Crostini
- Arrange baguette slices on a baking sheet, top with shredded Gruyère, and broil for 1–2 minutes until the cheese is melted and bubbly.
Notes
Make sure to skim excess fat before serving to keep the sauce from being greasy.
When reheating, add a splash of broth to loosen the sauce.
Leftovers improve in flavor overnight.
Nutrition
Serving: 400gCalories: 650kcalCarbohydrates: 15g
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