French Onion Beef Short Ribs (Printable Version)

# What You'll Need:

→ Meat

01 - 454 g beef short ribs, bone-in or boneless

→ Vegetables

02 - 4 large yellow onions, thinly sliced
03 - 4 cloves garlic, minced

→ Liquids and Seasonings

04 - 2 tablespoons (30 ml) olive oil
05 - 1.4 litres beef broth
06 - 1 tablespoon (15 ml) balsamic vinegar
07 - 1 teaspoon fresh thyme leaves
08 - 1 bay leaf
09 - Salt, to taste
10 - Freshly ground black pepper, to taste

→ Toppings

11 - 4 slices sturdy French bread, approximately 2.5 cm thick
12 - 1 cup (240 ml) shredded Gruyère or Swiss cheese, or a blend

# Step-by-Step Directions:

01 - Pat the beef short ribs dry with paper towels. Season generously on all sides with salt and freshly ground black pepper.
02 - Heat olive oil in a large heavy-bottomed pot over medium-high heat. When shimmering, add the short ribs and sear on all sides until deeply browned, about 2-3 minutes per side. Remove ribs and set aside.
03 - Add thinly sliced onions to the same pot using the rendered fat. Reduce heat to medium-low and cook, stirring occasionally, for 30-40 minutes until onions are deeply golden and reduced. Add minced garlic in final minute and cook until fragrant.
04 - Pour in beef broth, scraping the pot bottom to lift browned bits. Stir in balsamic vinegar, thyme leaves, and bay leaf. Return short ribs to the pot and bring to a gentle simmer over medium heat.
05 - Reduce heat to low, cover tightly, and simmer for 2 to 3 hours until ribs are fork-tender. Stir occasionally and add broth or water if liquid reduces too much. Adjust seasoning with salt and pepper.
06 - Preheat broiler to high. Remove ribs from soup; shred meat if desired and discard bay leaf. Ladle soup into oven-safe bowls, top with sliced bread, and generously cover with shredded cheese. Place bowls on baking sheet and broil for 2-4 minutes until cheese is melted and golden. Serve immediately.

# Helpful Notes:

01 - Slow caramelization of the onions is essential for developing deep, sweet flavor. Patience during this step is key.
02 - The soup tastes even better after resting overnight as flavors deepen.

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