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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.

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

Instructions

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

Notes

  • Bone-in short ribs provide the best flavor, but boneless can be used.
  • Make a day ahead for even deeper flavor.
  • Add mushrooms with the onions for extra umami.
  • Serve with mashed potatoes, polenta, or crusty bread.
  • Optional French onion style: top with baguette slices and melted Gruyère.

Nutrition

Find it online: http://recipesbyliza.com/rich-and-tender-french-onion-short-ribs/