Ingredients
– 4 pounds bone-in beef short ribs [Tender protein base]
– 6 tablespoons butter
– 4 medium onions, thinly sliced [Caramelized sweetness]
– 4 cloves garlic
– 4 shallots [Caramelized sweetness]
– 2 tablespoons fresh thyme
– 2 tablespoons fresh sage
– Chili flakes (to taste)
– 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
– 6 to 8 cups beef or vegetable broth
– 1/2 cup low-sodium tamari or soy sauce [Umami boost]
– 2 bay leaves
– 1 star anise (optional)
– 2 cups carrots
– 6 slices French bread, toasted
– 2 cups shredded Gruyere cheese
– Black pepper
– Chili garlic oil (optional, for drizzling)
– Jackfruit for vegan swap
– Seitan for vegan swap
– Olive oil for low-calorie swap
– Mushrooms for low-calorie swap
Instructions
1-Prep ingredients: Thinly slice 4 medium onions and 4 shallots, mince 4 garlic cloves. Pat dry 4 lbs short ribs, season with salt and pepper. Chop 2 cups carrots.
2-Brown short ribs: Heat a large pot or Dutch oven over medium-high. Sear ribs 4-5 minutes per side until golden. Remove and set aside.
3-Caramelize onions: Melt 6 tbsp butter in the pot. Add onions, shallots, garlic, 2 tbsp each thyme and sage, chili flakes. Cook low heat 30-40 minutes until golden.
4-Deglaze: Pour in 1/2 cup white wine, scrape bits. Simmer 2 minutes.
5-Build soup: Return ribs, add 6-8 cups broth, 1/2 cup tamari, 2 bay leaves, optional star anise. Bring to simmer.
6-Cook: Oven: Cover, 325°F for 2.5-3 hours. Stovetop: Low simmer same time. Crockpot: After step 5, low 7-8 hours or high 5-6 hours.
7-Add carrots: Last 1-2 hours.
8-Finish: Shred rib meat off bones, return to pot. Adjust seasoning.
9-Serve: Toast 6 French bread slices, top with 2 cups Gruyere, broil until bubbly. Ladle soup, add toast, thyme, pepper, optional chili garlic oil.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🧅 For the best flavor, take your time caramelizing the onions – this step is crucial for developing the deep, sweet flavor base
🥩 Bone-in short ribs provide more flavor and better texture, but boneless can be used with adjusted cooking time
🍷 The white wine adds depth and acidity – if you prefer not to use wine, substitute with additional beef broth and 1 tablespoon of balsamic vinegar
- Prep Time: 30 minutes
- Resting time: 10 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Braising
- Cuisine: French
- Diet: None
Nutrition
- Serving Size: 1 serving (about 1.5 cups soup with meat)
- Calories: 485
- Sugar: 12g
- Sodium: 890mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 1g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 125mg