🥩 Ingredients (Serves 4–6)

Soup:

  • 2 lbs beef short ribs
  • Salt & pepper, to taste
  • 2 tablespoons olive oil
  • 4 large onions, thinly sliced
  • 3 cloves garlic, minced
  • 1 teaspoon fresh thyme (or ½ tsp dried)
  • 1 bay leaf
  • 6 cups beef broth
  • ½ cup dry red wine (optional for depth)
  • 1 teaspoon Worcestershire sauce (optional)

Topping (Optional):

  • Baguette slices, toasted
  • ½ cup grated Gruyère or Swiss cheese

👩‍🍳 Instructions

1️⃣ Brown the Short Ribs

  1. Season short ribs with salt and pepper.
  2. Heat olive oil in a large pot or Dutch oven over medium-high heat.
  3. Brown short ribs on all sides, about 3–4 minutes per side. Remove and set aside.

2️⃣ Caramelize Onions

  1. In the same pot, add onions and cook over medium heat 20–25 minutes, stirring frequently, until golden brown and caramelized.
  2. Add garlic, thyme, and cook 1 more minute.

3️⃣ Deglaze & Simmer

  1. Optional: Add red wine and scrape up browned bits from the bottom.
  2. Return short ribs to the pot, add beef broth, bay leaf, and Worcestershire sauce.
  3. Bring to a boil, then reduce heat and simmer 2–3 hours until ribs are tender and falling off the bone.

4️⃣ Finish Soup

  1. Remove short ribs, shred the meat, and discard bones.
  2. Return shredded meat to the soup and adjust seasoning with salt and pepper.

5️⃣ Serve (Optional French Onion Style)

  • Ladle soup into bowls.
  • Top with toasted baguette slices and sprinkle with cheese.
  • Broil 2–3 minutes until cheese melts and bubbles.

✨ Tips & Variations

  • Slow Cooker Option: Brown ribs and onions, then transfer to slow cooker with broth and simmer 6–8 hours.
  • Deeper Flavor: Add a splash of soy sauce or balsamic vinegar.
  • Vegetable Boost: Add sliced mushrooms or carrots during the last hour of cooking.
  • Make-Ahead: Soup tastes even better the next day after flavors meld.