French Onion Soup Braised Short Ribs

Tender beef short ribs braised in a rich and flavorful French Onion Soup-inspired broth, featuring deeply caramelized onions, beef broth, and aromatic thyme. Serve over creamy mashed potatoes or polenta for a comforting and elegant meal.

Prep Time

25 minutes

Total Time

3 hours 55 minutes

Calories

785 kcal

Difficulty

Medium

Equipment

6 items

Cost

£5.65/serving

Season:

Meal Type:

Cuisine:

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Ingredients

Servings

2lbsBeef Short Ribs(Bone-in, about 4 ribs)

£12.00

3largeYellow Onions(Thinly sliced)

£1.20

4clovesGarlic(Minced)

£0.30

1cupDry Red Wine(Burgundy or Cabernet Sauvignon recommended)

£3.00

4cupsBeef Broth(Low sodium)

£2.00

4Fresh Thyme Sprigs

£0.80

1Bay Leaf

£0.20

2tablespoonsOlive Oil

£0.30

2tablespoonsButter(Unsalted)

£0.25

2tablespoonsAll-Purpose Flour

£0.05

to tasteSalt

to tasteBlack Pepper

as neededMashed Potatoes or Polenta(For serving)

£2.50

Total Cost

£22.60

£5.65 per serving

Instructions

1.
Preheat oven to 325°F (160°C).
2.
Season short ribs generously with salt and pepper.
3.
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.
4.
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.
5.
Add minced garlic to the caramelized onions and cook for another minute until fragrant.
6.
Stir in flour and cook for 1 minute to create a roux.
7.
Deglaze the Dutch oven with red wine, scraping up any browned bits from the bottom. Let the wine reduce slightly, about 2 minutes.
8.
Pour in beef broth, add thyme sprigs and bay leaf. Bring to a simmer.
9.
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.
10.
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.
11.
Remove Dutch oven from the oven. Remove short ribs from the sauce and set aside. Discard the thyme sprigs and bay leaf.
12.
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.
13.
Serve short ribs over mashed potatoes or polenta, spooning the braising sauce generously over the top.

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My Notes

Nutrition Information

Nutrition per serving (550g)

785 kcal / 3284 kJ

Carbs

27g

10% of RDA

Fat

45g

64% of RDA

Protein

55g

110% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

12 g

13% of RDA

Sodium

850 mg

37% of RDA

Saturated Fat

20 g

100% of RDA

Chef's Tips

For extra richness, you can add a tablespoon of tomato paste to the onions during the caramelization process.

If you don't have red wine, you can substitute with additional beef broth and a splash of balsamic vinegar.

The braising liquid can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat before adding the short ribs and braising.

For easier cleanup, line the Dutch oven with parchment paper before adding the onions. This will prevent the onions from sticking and burning.

A pressure cooker can be used to speed up the braising time. Follow your pressure cooker's instructions, but generally, cook on high pressure for 45-60 minutes.

Cooking Equipment

Dutch Oven

Stove

Oven

Large Bowl

Cutting Board

Knife

Wine Pairings

No wine pairing suggestions available for this recipe.

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