beef-short-rib-french-onion-soup

Beef Short Rib French Onion Soup

2 Reviews Add a Pic
  • Prep

    30 m
  • Cook

    3 h 10 m
  • Ready In

    3 h 40 m
dbs.geek
Recipe by  dbs.geek

“Though I love French onion soup, this twist with beef short ribs adds great beef flavor and is a bit more hearty! The crocks are something else to purchase, but at $30 for a set of four which are microwave-, oven-, and dishwasher-safe, and handy for all sorts of things, they are worth it.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Mix flour, 2 tablespoons salt, 1 tablespoon black pepper, paprika, garlic powder, and onion powder in a bowl. Dredge beef short ribs in the seasoned flour mixture. Reserve 3 tablespoons of leftover seasoned flour.
  2. Heat olive oil in a large pot over medium-high heat and pan-fry the beef ribs until browned on all sides, 3 to 5 minutes per side. Remove ribs and set aside. Turn heat down to medium and melt butter in the pot; cook and stir sweet onions in the butter until soft and slightly browned, about 15 minutes. Stir constantly and reduce heat if onions begin to burn.
  3. Stir 3 tablespoons of reserved seasoned flour mixture into the onions and cook and stir for 10 minutes; pour in beef broth and sherry. Bring to a boil, stirring constantly, until soup is slightly thickened; season with more salt and black pepper, if desired.
  4. Strip leaves from thyme sprigs and add leaves to the soup. Gently return short ribs to the pot, reduce heat to low, and simmer soup until ribs are tender, about 2 1/2 hours. Stir soup every hour or so.
  5. Preheat the oven's broiler.
  6. Ladle soup into oven-safe soup crocks, placing a short rib into each bowl. Top soup with 2 slices of French bread per bowl and sprinkle about 1/4 cup of Gruyere cheese over each crock.
  7. Place crocks under broiler until cheese is browned and bubbling, 2 to 3 minutes.

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Reviews (2)

Rate This Recipe
Mike
0

Mike

A chef once told me to use only a few veggies while cooking. He was correct. Finely strain the vegetables from the liquid after cooking. Throw these veggies away keeping the liquid. The veggies have lost their unique favors after being cooked for several hours. From the strained liquid you can make a wonderful au jus with a couple tbls more wine. Our old friend Justin Wilson said never use a wine you would not drink. "An', you don't get dat at da grocery store, no." I use a good Marsala. Cook fresh veggies separately to serve with your meal.

Erika
0

Erika

With the exception of only using 4 meaty short ribs (because that is all that I had), we made this recipe exactly as it reads and we really enjoyed it. It would have been even better with the 4 extra ribs that it calls for. The flavor is delicious and our children who are under 4 devoured it…probably because of the french bread with cheese on the top:). We do not have crocks, so I just broiled the bread topped with cheese and placed it on top of the soup bowls before serving.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 1162 cal
  • 58%
  • Fat
  • 79.3 g
  • 122%
  • Carbs
  • 62.6 g
  • 20%
  • Protein
  • 47.9 g
  • 96%
  • Cholesterol
  • 177 mg
  • 59%
  • Sodium
  • 3222 mg
  • 129%

Based on a 2,000 calorie diet

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Restaurant-Style French Onion Soup

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