Ingredients
- 2 lbs beef short ribs (bone-in)
- 3 large yellow onions, thinly sliced
- 3 tbsp unsalted butter
- 2 tbsp olive oil
- 4 garlic cloves, minced
- 1 tbsp fresh thyme (or 1 tsp dried)
- 2 bay leaves
- ½ cup dry red wine (optional, but recommended)
- 8 cups beef broth (preferably low-sodium)
- 2 tbsp balsamic vinegar
- Salt and black pepper, to taste
- 1 baguette, sliced
- 2 cups Gruyère or Swiss cheese, shredded
- ½ cup Parmesan cheese, grated
Instructions
- Sear the Short Ribs: In a large Dutch oven or heavy pot, heat olive oil over medium-high. Season ribs with salt and pepper, then sear on all sides until browned. Remove and set aside.
- Caramelize Onions: In the same pot, add butter and sliced onions. Cook on medium-low for 30–40 minutes, stirring often, until deep golden brown and caramelized. Add garlic and cook 2 more minutes.
- Deglaze: Pour in red wine (if using) to deglaze the pot, scraping up browned bits. Simmer until reduced by half.
- Build the Soup: Add back short ribs, beef broth, thyme, bay leaves, and balsamic vinegar. Bring to a boil, then reduce heat, cover, and simmer for 2–2.5 hours until ribs are tender and falling off the bone.
- Shred the Beef: Remove ribs, discard bones, shred the meat, and return it to the soup. Adjust seasoning with salt and pepper.
- Prepare Bread & Cheese: Toast baguette slices until crisp. Top with Gruyère and Parmesan cheese, then broil until bubbly and golden.
- Serve: Ladle soup into bowls, place a cheesy bread slice on top, and serve hot.
Would you like me to make this recipe slow-cooker friendly or keep it as a stovetop/Dutch oven version?