French Onion Soup Braised Short Ribs

Preheat oven to 325°F (160°C).

Season short ribs generously with salt and pepper.

Heat olive oil in a large Dutch oven over medium-high heat. Sear short ribs on all sides until browned. Remove from Dutch oven and set aside.

Add butter to the Dutch oven. Add the sliced onions and cook over medium heat, stirring occasionally, until deeply caramelized, about 25-30 minutes. Reduce heat if necessary to prevent burning. They should be a rich, dark brown color.

Add minced garlic to the caramelized onions and cook for another minute until fragrant.

Stir in flour and cook for 1 minute to create a roux.

Deglaze the Dutch oven with red wine, scraping up any browned bits from the bottom. Let the wine reduce slightly, about 2 minutes.

Pour in beef broth, add thyme sprigs and bay leaf. Bring to a simmer.

Return the seared short ribs to the Dutch oven, ensuring they are mostly submerged in the broth. If needed, add a little more beef broth to cover.

Cover the Dutch oven and transfer to the preheated oven. Braise for 3-3.5 hours, or until the short ribs are very tender and easily fall off the bone.

Remove Dutch oven from the oven. Remove short ribs from the sauce and set aside. Discard the thyme sprigs and bay leaf.

If desired, skim off any excess fat from the surface of the braising liquid. You can also thicken the sauce further by simmering it on the stovetop over medium heat for 10-15 minutes, or until it reaches your desired consistency.

Serve short ribs over mashed potatoes or polenta, spooning the braising sauce generously over the top.