FRENCH ONION BEEF SHORT RIB SOUP ULTIMATE

I’ll never forget the blizzard of ’96, huddled around a crackling fireplace with my family, the aroma of Mom’s hearty soups filling the air – a memory that instantly comes to mind when I think of comfort food. And what could be more comforting than a warm bowl of French Onion Beef Short Rib Soup on a chilly evening? Trust me, by the end of this guide, you’ll be serving up a bowl of pure deliciousness that will warm you from the inside out.

Unlocking the Secrets to French Onion Beef Short Rib Soup Perfection

Alright, my friend, let’s dive into making this incredible soup! This isn’t just any soup; it’s a symphony of flavors, a beautiful marriage of the classic French Onion Soup and the rich, savory goodness of beef short ribs. We’re talking deep, caramelized onions, tender, fall-off-the-bone short ribs, and a broth so flavorful you’ll want to drink it straight from the bowl. Sounds good, right? Let’s get started!

Ingredient Breakdown: Building Blocks of Flavor

Before we even think about turning on the stove, let’s gather our ingredients. Quality is key here, so choose the best you can find. Here’s what you’ll need:

• Beef Short Ribs: This is the star of the show! Look for meaty short ribs with good marbling. About 3-4 pounds should do the trick. Bone-in is crucial for maximum flavor.
• Onions: Sweet onions, like Vidalia or Walla Walla, are my go-to for French Onion Soup. You’ll need a LOT – about 4-5 large onions. Don’t skimp! The onions are the soul of this soup.
• Beef Broth: High-quality beef broth is essential. I prefer low-sodium so I can control the saltiness myself. Homemade is always best, but a good store-bought option will work too.
• Dry Red Wine: A dry red wine, like Cabernet Sauvignon or Merlot, adds depth and complexity to the broth. Don’t worry, the alcohol will cook off.
• Sherry Vinegar: This adds a touch of acidity that balances the richness of the soup. You can substitute with balsamic vinegar in a pinch, but sherry vinegar is the way to go.
• Thyme & Bay Leaves: These classic herbs are essential for that signature French Onion Soup flavor. Fresh is always preferred, but dried works just fine.
• Garlic: Because everything is better with garlic!
• Butter & Olive Oil: A combination of both is perfect for browning the short ribs and caramelizing the onions.
• Flour: Just a touch to help thicken the soup slightly.
• Crusty Bread: For topping! A baguette or sourdough works beautifully.
• Gruyere Cheese: The ultimate cheese for French Onion Soup. Its nutty, slightly sweet flavor is the perfect complement to the savory broth.
• Salt & Pepper: To taste, of course!

Step-by-Step Guide to French Onion Beef Short Rib Soup Success

Okay, let’s get cooking! Don’t be intimidated by the ingredient list; this soup is surprisingly easy to make. We’ll break it down into manageable steps:

Step 1: Brown the Beef Short Ribs

This is crucial for developing flavor. Pat the short ribs dry with paper towels and season generously with salt and pepper. Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add a mixture of butter and olive oil. Once hot, brown the short ribs on all sides. Don’t overcrowd the pot; work in batches if necessary. Remove the short ribs and set aside.

Pro Tip: Don’t be afraid to get a good sear on the short ribs! That beautiful brown crust is packed with flavor.

Step 2: Caramelize the Onions

This is where the magic happens. Add more butter and olive oil to the pot if needed. Add the sliced onions and cook over medium-low heat, stirring occasionally, for about 30-45 minutes, or until they are deeply golden brown and caramelized. This takes patience, but it’s worth it! The caramelized onions are what give the soup its signature sweetness and depth of flavor.

Troubleshooting Tip: If the onions start to burn, reduce the heat and add a splash of water to deglaze the pot. Scrape up any browned bits from the bottom; that’s where the flavor is!

Step 3: Build the Broth

Add the garlic to the pot with the onions and cook for another minute until fragrant. Stir in the flour and cook for another minute. Slowly pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine reduce slightly. Add the beef broth, sherry vinegar, thyme, and bay leaves. Return the short ribs to the pot.

Step 4: Simmer the Soup

Bring the soup to a simmer, then reduce the heat to low, cover, and cook for at least 3 hours, or until the short ribs are fork-tender. The longer it simmers, the more flavorful the soup will be. You can even let it simmer for 4-5 hours if you have the time.

Slow Cooker Option: If you prefer, you can transfer the soup to a slow cooker after step 3. Cook on low for 6-8 hours, or on high for 3-4 hours.

Step 5: Shred the Beef and Finish the Soup

Remove the short ribs from the pot and let them cool slightly. Shred the beef from the bones and discard the bones and any excess fat. Return the shredded beef to the soup. Season with salt and pepper to taste. Remove the thyme sprigs and bay leaves.

Step 6: Prepare the Croutons and Cheese

Preheat your oven broiler. Slice the crusty bread into thick slices. Brush with olive oil and toast under the broiler until golden brown. Ladle the soup into oven-safe bowls. Top with the toasted bread slices and generously sprinkle with Gruyere cheese. Broil until the cheese is melted and bubbly.

Cheese Variation: If you don’t have Gruyere, you can use Swiss cheese or a combination of Gruyere and Swiss.

Serving Suggestions and Variations

This French Onion Beef Short Rib Soup is a meal in itself, but here are a few serving suggestions and variations to consider:

• Serve with a side salad: A simple green salad with a vinaigrette dressing is a perfect complement to the rich soup.
• Add vegetables: For a heartier soup, add some diced carrots, celery, or potatoes to the pot along with the beef broth. This would make it similar to Vegetable Beef Soup but with the amazing french onion twist.
• Spice it up: Add a pinch of red pepper flakes to the soup for a little heat.
• Make it ahead: This soup is even better the next day! The flavors meld together beautifully overnight.
• Freezing: The soup freezes well. Allow to cool completely before portioning into freezer-safe containers.
• Different Bread: Consider using rye or pumpernickel for a different twist.

Tips for the Best French Onion Beef Short Rib Soup Ever

Here are a few extra tips to ensure your soup is a culinary masterpiece:

• Don’t rush the onions: Caramelizing the onions is the most important step in this recipe. Be patient and don’t try to speed up the process.
• Use high-quality ingredients: The better the ingredients, the better the soup will taste.
• Don’t be afraid to experiment: Feel free to adjust the recipe to your liking. Add more or less of certain ingredients, or try different variations.
• Taste as you go: Season the soup with salt and pepper throughout the cooking process. This will help you develop the flavors to your liking.
• Let it simmer: The longer the soup simmers, the more flavorful it will be.

Other Comforting Soup Recipes to Explore

If you’re a soup lover like me, here are a few other recipes you might enjoy. If you love beef, but want something with pasta, then Lasagna Soup will be right up your alley. If you’re more into a lighter style comfort soup, but still want that beefy flavor, maybe something like Beef Manhattan Recipe will fill you up. And if you want to showcase those short ribs in a different way, Crockpot Beef Short Ribs are always a winner.

Why This Soup is More Than Just a Meal

This French Onion Beef Short Rib Soup is more than just a recipe; it’s an experience. It’s the warmth of a comforting bowl on a cold day, the joy of sharing a delicious meal with loved ones, and the satisfaction of creating something truly special in your own kitchen. The slow process of caramelizing the onions, the simmering of the broth, and the anticipation of that first cheesy, savory bite – it all adds up to something magical.

And let’s be honest, there’s something incredibly satisfying about transforming humble ingredients into a dish that’s bursting with flavor. This soup is a testament to the power of simple cooking, the beauty of slow food, and the importance of taking the time to nourish yourself and those you care about.

Final Thoughts

So, there you have it – my ultimate guide to making French Onion Beef Short Rib Soup. I hope you’ll give it a try and experience the joy of creating this incredible dish. Remember to be patient, trust your instincts, and most importantly, have fun in the kitchen! Happy cooking, my friend, and may your soup always be delicious!

French Onion Beef Short Rib Soup

This French Onion Beef Short Rib Soup combines the classic flavors of French Onion Soup with the rich, savory goodness of beef short ribs. Tender, fall-off-the-bone short ribs and deeply caramelized onions create a flavorful broth that is perfect for a chilly evening. The soup is topped with crusty bread and melted Gruyere cheese for the ultimate comfort food experience.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 3 hours hrs 30 minutes mins

Total Time 3 hours hrs 55 minutes mins

Servings: 6

Course: Main Course

Cuisine: French

Calories: 650

Ingredients Equipment Method Notes

Ingredients

  

• 3-4 pounds beef short ribs, bone-in
• 4-5 large sweet onions, thinly sliced
• 8 cups beef broth, low-sodium
• 1 cup dry red wine, such as Cabernet Sauvignon or Merlot
• 2 tablespoons sherry vinegar
• 2 sprigs fresh thyme or 1 teaspoon dried thyme
• 2 bay leaves
• 4 cloves garlic, minced
• 2 tablespoons butter
• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• Crusty bread, such as baguette or sourdough, sliced
• 8 ounces Gruyere cheese, shredded
• Salt and pepper to taste

Equipment

• Dutch oven or heavy-bottomed pot
• large pot
• cutting board
• knife
• measuring cups and spoons
• Oven-safe bowls
• Broiler
• paper towels
• tongs
• Ladle

Method

 

1. Pat the short ribs dry with paper towels and season generously with salt and pepper.
2. Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add a mixture of butter and olive oil.
3. Once hot, brown the short ribs on all sides. Don’t overcrowd the pot; work in batches if necessary. Remove the short ribs and set aside.
4. Add more butter and olive oil to the pot if needed. Add the sliced onions and cook over medium-low heat, stirring occasionally, for about 30-45 minutes, or until they are deeply golden brown and caramelized.
5. Add the garlic to the pot with the onions and cook for another minute until fragrant.
6. Stir in the flour and cook for another minute.
7. Slowly pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine reduce slightly.
8. Add the beef broth, sherry vinegar, thyme, and bay leaves. Return the short ribs to the pot.
9. Bring the soup to a simmer, then reduce the heat to low, cover, and cook for at least 3 hours, or until the short ribs are fork-tender. The longer it simmers, the more flavorful the soup will be.
10. Remove the short ribs from the pot and let them cool slightly. Shred the beef from the bones and discard the bones and any excess fat. Return the shredded beef to the soup.
11. Season with salt and pepper to taste. Remove the thyme sprigs and bay leaves.
12. Preheat your oven broiler. Slice the crusty bread into thick slices. Brush with olive oil and toast under the broiler until golden brown.
13. Ladle the soup into oven-safe bowls. Top with the toasted bread slices and generously sprinkle with Gruyere cheese.
14. Broil until the cheese is melted and bubbly.

Notes

Don’t rush the onions; caramelizing them properly is key. Use high-quality ingredients for the best flavor. The soup can be made ahead of time and is even better the next day. It also freezes well. If you don’t have Gruyere, you can use Swiss cheese or a combination of Gruyere and Swiss. For a heartier soup, add diced carrots, celery, or potatoes along with the beef broth.