Name: Rich and Tender French Onion Short Ribs
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: French-Inspired
Ingredients: 4–5 lb bone-in beef short ribs; Salt and pepper to taste; 2 tablespoons olive oil or butter; 4 large yellow onions, thinly sliced; 4 cloves garlic, minced; 1 1/2 cups dry red wine (cabernet, merlot, or pinot noir); 2 cups beef broth; 1 tablespoon Worcestershire sauce; 4–5 sprigs fresh thyme; 2 bay leaves; Optional: Gruyère cheese for topping

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These rich and tender French onion short ribs are the ultimate cozy, comforting dish. Braised low and slow in a deeply flavorful broth filled with caramelized onions, garlic, herbs, and a splash of wine, the beef becomes fall-off-the-bone tender and loaded with savory, melt-in-your-mouth goodness. It’s a comforting, restaurant-quality meal I love to make when I want something hearty and unforgettable.

Why You’ll Love This Recipe

I love this recipe because it brings together the deep, comforting flavors of classic French onion soup and the richness of slow-braised beef. The onions cook down until they’re sweet and golden, then blend with red wine, beef broth, and fresh herbs to create a sauce that’s luxurious and packed with flavor. It’s an impressive dish that tastes like it took hours of effort—but it’s actually really simple once it’s in the oven. I serve it with mashed potatoes, crusty bread, or buttery noodles, and it never fails to impress. Rich and Tender French Onion Short Ribs

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Bone-in beef short ribs
Salt and pepper
Olive oil or butter
Yellow onions (thinly sliced)
Garlic (minced)
Red wine (dry, like cabernet or merlot)
Beef broth
Worcestershire sauce
Fresh thyme
Bay leaves
Optional: Gruyère cheese (for topping, if desired)

Directions

I preheat the oven to 325°F (160°C).
I season the short ribs generously with salt and pepper. In a large Dutch oven, I sear them in olive oil over medium-high heat until browned on all sides, then remove and set aside.
In the same pot, I reduce the heat to medium and add the sliced onions. I cook them slowly for 20–25 minutes, stirring often, until they’re soft, golden brown, and caramelized.
I add the garlic and cook for another minute, just until fragrant.
I pour in the red wine and scrape up the browned bits from the bottom of the pot. I let it simmer for a few minutes to reduce slightly.
I return the short ribs to the pot, then add beef broth, Worcestershire sauce, thyme, and bay leaves. The liquid should mostly cover the meat.
I cover the pot and transfer it to the oven. I braise for 2.5 to 3 hours, until the meat is fork-tender and the sauce is rich and thickened.
I remove the herbs, skim off any excess fat, and serve hot with the sauce spooned over the top.

Servings and timing

This recipe serves 4–6 people, depending on the size of the short ribs. It takes about 30 minutes to prep and 2.5 to 3 hours to cook in the oven. In total, I plan for just over 3 hours from start to finish, most of which is hands-off.

Variations

Sometimes I add sliced mushrooms with the onions for extra depth. If I’m short on time, I make this in a slow cooker after browning the meat and onions. When I want to serve it like a French onion soup-meets-beef stew, I spoon the short ribs and onions into a bowl, top with toasted baguette slices, and melt Gruyère cheese under the broiler. For a lighter broth, I use white wine instead of red and chicken stock instead of beef.

Storage/Reheating

This dish stores beautifully. I keep leftovers in an airtight container in the fridge for up to 4 days. The flavor gets even better overnight. To reheat, I warm it gently on the stove or in the oven at 300°F (150°C) until heated through. It also freezes well—just let it cool completely before freezing in portions. I thaw it overnight in the fridge and reheat low and slow. Rich and Tender French Onion Short Ribs

FAQs

Can I make this ahead of time?

Yes, and I actually prefer to. I often make it a day ahead and reheat it before serving. The flavors deepen, and it’s even more tender the next day.

What’s the best wine to use?

I go with a dry red like cabernet sauvignon, merlot, or pinot noir. I avoid anything too sweet or too bold—just a balanced, drinkable wine.

Can I use boneless short ribs?

Yes, but I personally prefer bone-in for extra flavor and richness. Boneless still works beautifully and may cook a little faster.

Can I make this in a slow cooker?

Absolutely. I sear the meat and onions first, then transfer everything to the slow cooker. I cook on low for 7–8 hours or on high for 4–5 hours.

What sides go best with this dish?

I usually serve it over mashed potatoes, creamy polenta, buttered noodles, or crusty bread. Anything that soaks up that amazing sauce works perfectly.

Conclusion

These rich and tender French onion short ribs are pure comfort food—deeply savory, fall-apart tender, and perfect for cozy evenings or special dinners. I love how the caramelized onions and red wine sauce elevate a humble cut of meat into something truly special. Once I made this recipe, it instantly became one of my favorites—and now it’s one I go back to again and again whenever I want to impress without stress.

Rich and Tender French Onion Short Ribs

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These rich and tender French onion short ribs are slow-braised in caramelized onions, red wine, and herbs until fall-off-the-bone tender. Deeply savory and comforting, this dish delivers restaurant-quality flavor with simple, cozy ingredients.

Author: Lizaa
Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes
Yield: 4–6 servings
Category: Main Dish
Method: Braising
Cuisine: French-Inspired
Diet: Gluten Free

Ingredients

4–5 lb bone-in beef short ribs
Salt and pepper to taste
2 tablespoons olive oil or butter
4 large yellow onions, thinly sliced
4 cloves garlic, minced
1 1/2 cups dry red wine (cabernet, merlot, or pinot noir)
2 cups beef broth
1 tablespoon Worcestershire sauce
4–5 sprigs fresh thyme
2 bay leaves
Optional: Gruyère cheese for topping

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Instructions

Preheat oven to 325°F (160°C).
Season short ribs generously with salt and pepper.
Heat olive oil in a large Dutch oven over medium-high heat. Sear short ribs on all sides until deeply browned. Remove and set aside.
Reduce heat to medium. Add onions to the same pot and cook for 20–25 minutes, stirring often, until deeply caramelized.
Add garlic and cook for 1 minute until fragrant.
Pour in red wine, scraping up browned bits. Simmer 3–5 minutes to reduce slightly.
Return short ribs to the pot. Add beef broth, Worcestershire sauce, thyme, and bay leaves. Liquid should mostly cover the meat.
Cover and transfer to the oven. Braise for 2.5–3 hours, until meat is fork-tender.
Remove herbs and bay leaves. Skim excess fat if desired. Serve hot with sauce spooned over ribs.