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French Onion Short Ribs. Best for when you’re craving steaming hot french onion soup but want something a little heartier too. Easy homemade french onion soup made with tender, fall-apart short ribs and a small touch of soy for a salty, delicious twist. This is a wonderful family dinner to make any night of the week, especially during these cold winter months. So warming, cozy, and delicious. Especially with all that cheesy bread on top. Yummmy.
I don’t know if you feel like you need this recipe this week, just days before the holidays, but I felt like you NEED this recipe. It’s the perfect cozy bowl for these bitter-cold December nights. And personally, I love it because it’s easy, serves my family, and is wildly delicious.
This is by no means a traditional french onion soup. And the short ribs are not cooked the usual way most of us cook short ribs. There’s also some unexpected flavors, but I promise you, it’s so warming and so delish.
Do any of you remember these French Onion Dumplings I made last November? I adore that recipe and have made it many times since first sharing it. It’s the perfect marriage of rich flavors. It’s the oniony soy broth that I love so much about the recipe.
I know it sounds odd, but the salt in the soy really pairs so wonderfully with a rich onion broth.
When I was in New York, I was describing the recipe to one of the producers at Kelly and Ryan. He had asked why I didn’t include any cheesy toast with the dumplings. And I too wondered, well, “why didn’t I”?
And that’s when I came up with this. It’s nothing crazy new. I’m sure someone has put short ribs in french onion soup before, but I did so in a very special way.
Here are details
Like a lot of recipes I’m sharing right now, you can use the stove or crockpot. I love both options but stuck with the stove this time.
The key to this is to caramelize the onions with a touch of wine just like I do in my french onion soup. They add so much flavor and make the broth feel rich and indulgent. When the onions have caramelized, add the broth, a splash of tamari (or you can use soy sauce), and then a bay leaf and star anise. The soy sauce, bay leaf, and star anise really create a flavorful broth that sounds different, but works really well with the rich onion broth and braised short ribs.
Please trust me, the tamari/soy is the secret.
Add the short ribs right to the broth, then transfer the pot to the oven to let the ribs cook. Keep the top on so the broth does not evaporate over time.
After 2-3 hours the ribs should easily fall off the bone.
You need to remove and discard the bones, then shred the meat. It should easily shred right into the broth mess-free.
To finish, you need the cheesy gruyere toast. Use french bread and shredded Gruyere, then broil until the cheese is bubbly.
Ladle the broth and meat into soup bowls and top with toast + thyme. And honestly, this sounds weird, but some chili garlic oil is really delicious on top too. It’s just an idea, but a yummy one!
Our nights are so much longer these days, so sometimes I find it nice to be able to spend a little extra time in the kitchen making dinner.
Everyone is going to love this recipe. It’s surprising, but in a good way!
Looking for other weeknight dinners? Here are my favorites:
Ginger Sesame Chicken Potstickers
Crispy Cauliflower Tinga Tacos with Honey Lime Avocado Crema
Lastly, if you make these French Onion Short Ribs, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
French Onion Short Ribs
Servings: 6
Calories Per Serving: 998 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 6 tablespoons salted butter
- 4 medium yellow onions, thinly sliced thinly sliced
- 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- black pepper
- 2 shallots, sliced
- 4 cloves garlic, chopped
- 2 tablespoons fresh thyme leaves
- 2 tablespoons chopped fresh sage
- chili flakes
- 6-8 cups low sodium chicken broth
- 1/2 cup tamari or soy sauce (low sodium is best)
- 4 pounds bone-in beef short ribs
- 2 bay leaves
- 1 star anise (optional)
- 2 cups baby carrots
- 6 slices french bread
- 2 cups shredded Gruyère cheese
Instructions
Stove/Oven
- 1. Preheat the oven to 325° F.2. In a large oven-safe Dutch Oven over high heat, melt together the butter and onions. Cook 5 minutes, until softened. Add the wine, season with pepper, and continue cooking another 5-8 minutes, until the wine has evaporated and the onions are lightly golden. Add the shallots, garlic, thyme, sage, and chili flakes. Then add the short ribs. Pour over 6 cups of broth. Add the tamari, bay leaf, and star anise (if using). Cover and roast in the oven for 2 1/2 to 3 hours or until the short ribs are tender and falling off the bone. Add the carrots during the last 1-2 hours of cooking. 3. Remove the bay leaves and star anise. Discard any bones and extra fatty pieces. Lightly shred the meat. Taste and season with salt, if needed. Place over LOW heat on the stove. 4. Switch the oven to 425°. Arrange the bread on a baking sheet and toast for 10 minutes, until very dry. Switch the oven to broil. Top the toast with cheese, then broil until bubbly, 2 to 3 minutes. 5. Ladle the soup into bowls. Top with cheesy toast, black pepper, and fresh thyme. Eat!
Crockpot
- 1. In a large Dutch Oven over high heat, melt together the butter and onions. Cook 5 minutes, until softened. Add the wine, season with pepper, and continue cooking another 5-8 minutes, until the wine has evaporated and the onions are lightly golden. Add the shallots, garlic, thyme, sage, and chili flakes. Then transfer everything to the bowl of the crockpot. 2. To the crockpot, add the short ribs. Pour over 6 cups of broth. Add the tamari, bay leaf, and star anise (if using). Cover and cook on low for 7-8 hours or on high for 5-6 hours. Add the carrots during the last 1-2 hours of cooking. 3. Remove the bay leaves and star anise. Discard any bones and extra fatty pieces. Lightly shred the meat. Keep on warm. 4. Switch the oven to 425°. Arrange the bread on a baking sheet and toast for 10 minutes, until very dry. Switch the oven to broil. Top the toast with cheese, then broil until bubbly, 2 to 3 minutes. 5. Ladle the soup into bowls. Top with cheesy toast, black pepper, and fresh thyme. Eat!
This post was originally published on December 21, 2022
I made this for Christmas Eve dinner. I added some baby new potatoes to make it a bit more filling. It turned out perfectly. I cooked it all afternoon in the oven not a crockpot. I was so excited that I finally got a recipe right!
Hey Lori,
Happy Monday!❄️ I am so glad to hear that this recipe was enjoyed, thanks a lot for making it! xx
Excellent flavor, easy to make, however my short ribs had too much fat on them. I ended up draining the broth to refrigerate, and to easily skim the fat.
As mentioned, this does not taste like French onion soup, my husband suggested changing the name so that expectations are not set. This recipe is good in its own right.
Hi Jackie,
Happy Holidays!! Thanks for giving this recipe a try and sharing your feedback! Glad to hear you enjoyed the flavors! xT
I can’t wait to try this recipe. For years, l have wanted to make onion soup with short rib meat body I now have this recipe and will treasure it. Many thanks and a very Merry Christmas
Thanks so much Ruth! I hope your family enjoys this recipe! Happy Holidays! xT
Hoping to make this on Christmas Eve. Are there any substitutions for the short rib instead of red meat?
Hi Abbey,
You could do chicken, that would work for you! Let me know if you give this recipe a try, I hope you love it! xT
I made this recipe today, the French onion short ribs. All I can say is WOWZA…..what a delicious recipe. We have friends nearby who aren’t doing too well so we made enough to share and am confident they will enjoy this as much as us. Thank you soo much for sharing this recipe with us!
The house smells amazing!!
Terri
Hey Terri,
Happy Holidays!!☃️ I love to hear that this recipe was a winner, thanks so much for making it and your comment! xT
This is an excellent recipe. The only thing I did differently is I cut back on the soy. It’s not because I’m afraid of salt. I’m just not fond of the flavor of soy but I do see that it added a great deal. My other change is my family likes cheese but I don’t. So I made the cheesy toast for them and I went with plain toast garlic
Hey Linda,
Happy Holidays!!☃️ I love to hear that this recipe was a winner, thanks so much for making it and your comment! Thanks for sharing what worked well for you! xT
Made this for an anniversary dinner and it came out so great! My husband loves french onion and also loves short ribs, so I knew it would be a winner. I did a half recipe because it was just for the two of us and short ribs were rather expensive. I’ll say that it didn’t make very much soupy broth so next time I’d add a little more broth (I did 4 cups for a half recipe). But the gruyere on fresh french bread was incredible soaking up those juices. This was very easy and very tasty 🙂
Hey Emily,
Happy Holidays!! I love to hear that this recipe was enjoyed and appreciate you giving it a try! Happy Anniversary!🎄❄️
Could you do this with just cubed beef stew meat for a more affordable option? Would you adjust the cook time? Thanks!
Hey Juliana,
Sure, or even a beef chuck would work well for you! Let me know if you give this dish a try, I hope it works well for you! xT
This is currently cooking in the oven and I tried the broth before it went in, holy crap it’s good! The star anise adds so much depth I highly recommend not skipping it. It’s freezing in Texas today so this is the perfect meal, French onion soup is my favorite so I’m stoked for this.
How was the finished dish? Red wine and beef broth is what I’d expect for French onion soup, not chicken broth and white wine. Thanks.
Hey Naya,
Happy Holidays!! I love to hear that this recipe was enjoyed and appreciate you giving it a try! 🎄❄️
Agree! Looks like she browned the short ribs first in the photo, seems to me that would create better flavor and texture. Making today so if anyone has tried this let me know if they browned or not!
Hey Samantha,
You can totally brown them if you would like to! I hope you love this recipe, please let me know if you give it a try! Happy Holidays! xT
New Years Day is fast approaching and I am wondering if I can use pork ribs rather than beef. I’d like to add a twist to our traditional Southern New Year’s of pork ribs, collard greens, and black-eyed peas.
Also making this today and I browned my ribs before starting on the onions.
Hey Shannon,
The pork ribs are going to be a completely different recipe than using short ribs here. So sorry about that! Please let me know if you have any other questions! xT
Can you make this in the instant pot?
Can this be made in an instapot and if so, how long ?
Hey Lisa,
Sure, you can cook on high pressure for 60 minutes. I hope this helps! Please let me know if you have any other questions! xx
Hey Janna,
Totally, I would cook on high pressure for 60 minutes! Let me know if you give this dish a try, I hope you love it! xx
Do you brown beef before adding to broth?
Hey Brooke,
You can, but you don’t have to:)
Looks great; will give it a try. Do you think it would work better or worse to brown the ribs as a first step (then set aside) before cooking the onions?
Hey Don,
Sure, if you wanted to brown the ribs that would be just fine for you to do! Let me know if you give this recipe a try, I hope you love it! xT
Hi, what is the actual cook time. The header says 3 hours, the body says 5-6 hours on high, or longer on lower temps.
She has two different methods listed below. The stovetop is the 3 hours. In the method below you can use stove or crockpot.
Hi Tracy,
The original recipe was done using the stove/oven method which takes 2 1/2 to 3 hours. If you want to use the crockpot method it will take longer for you:) Please let me know if you have any other questions! xT
I did not see short ribs listed in the ingredients?
It says 4lbs bone in, in the ingredient list.
It says 4lbs bone in, in the ingredients
The trolls are seriously hurting for material at this point. 🙄
Hey Lynn,
This recipe calls for 4 pounds of bone in beef short ribs:) Let me know if you have any other questions, I hope you love it! xT