French Onion Beef Short Rib Soup Recipe

Introduction

French Onion Beef Short Rib Soup is a comforting and savory dish that combines tender, braised beef short ribs with the rich, sweet flavor of caramelized onions in a deeply flavorful broth. This indulgent soup is perfect for those cold winter nights when you crave something hearty and satisfying. The long simmering process allows the beef to become melt-in-your-mouth tender while the onions develop their sweet, umami-packed richness, creating a perfect balance of flavors.

Whether you’re hosting a dinner party or preparing a cozy meal for the family, this soup is sure to impress with its layers of flavor and luxurious texture. In this guide, we’ll take you step by step through the process of making French Onion Beef Short Rib Soup, share tips for success, and provide variations to explore for even more delicious results.

Why You’ll Love French Onion Beef Short Rib Soup

• Rich, Complex Flavor: The deep, savory flavors come from the combination of caramelized onions, slow-cooked short ribs, and flavorful broth. The slow simmering process allows these ingredients to meld together perfectly, creating an irresistible taste.
• Tender, Melt-in-Your-Mouth Beef: The beef short ribs are braised to perfection, making them incredibly tender and full of flavor. The meat practically falls off the bone, enriching the soup with its savory juices.
• Caramelized Onions: French onion soup is known for its sweet, caramelized onions. These onions add a rich, savory sweetness to the broth, balancing the savory meat and providing depth to the soup.
• Luxurious and Satisfying: This soup is both rich and hearty, making it a fulfilling meal that’s perfect for special occasions or a comforting weeknight dinner.
• Perfect for Cold Weather: With its warm, comforting flavors and hearty ingredients, this soup is ideal for cold days when you need something to warm you up from the inside out.

Preparation and Cooking Time

• Total Time: 3 hours
• Preparation Time: 20 minutes
• Cooking Time: 2 hours 40 minutes
• Servings: Approximately 6 servings
• Calories per Serving: Around 400-450 calories per serving, depending on the ingredients and portion sizes.

Nutrition Facts (Per Serving)

• Calories: 400-450 kcal
• Fat: 20-25g
• Carbohydrates: 20-25g
• Protein: 30g
• Fiber: 3g
• Sugar: 10g

Ingredients

For the French Onion Beef Short Rib Soup:

• 3 lbs bone-in beef short ribs
• 2 tablespoons olive oil (for searing)
• 4 large yellow onions, thinly sliced
• 3 cloves garlic, minced
• 6 cups beef broth (preferably low-sodium)
• 1 cup dry white wine (such as Chardonnay)
• 2 teaspoons dried thyme
• 1 bay leaf
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper (or to taste)
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce (optional, for umami flavor)
• 2 tablespoons butter
• 2 tablespoons flour (for thickening)
• 1 tablespoon balsamic vinegar (optional, for added depth)
• Optional: 6 slices of baguette or French bread (for serving)
• Optional: 1 ½ cups grated Gruyère or Swiss cheese (for topping)

Special Equipment

While French Onion Beef Short Rib Soup doesn’t require any specialized equipment, a few pieces of kitchen gear will help make the process smoother:

1. Large Dutch Oven or Heavy-Bottomed Pot: This is essential for braising the short ribs. A Dutch oven or heavy pot helps distribute heat evenly and retains moisture, making it perfect for slow cooking the meat.
2. Wooden Spoon or Spatula: A wooden spoon or spatula is great for stirring and scraping the bottom of the pot, ensuring you don’t burn the onions while caramelizing and that you can deglaze the pot properly.
3. Sharp Knife: A sharp knife will make slicing the onions much easier, ensuring even cuts for consistent cooking.
4. Measuring Spoons and Cups: Accurate measurements are important for the wine, broth, and seasonings, so use standard measuring spoons and cups for precise amounts.
5. Tongs: Tongs are ideal for turning the short ribs while browning them, ensuring an even sear without splattering.
6. Ladle: A ladle is useful for serving the soup and scooping out the meat and broth easily, making it easier to portion for guests.

Step-by-Step Instructions

1. Prepare the Short Ribs

Heat 1 tablespoon of olive oil over medium-high heat in a large Dutch oven or heavy-bottomed pot. Once the oil is hot, add the beef short ribs, seasoning them with salt and pepper. Brown the short ribs on all sides, turning them with tongs for about 4-5 minutes per side. This step develops the flavor by searing the meat. Once the short ribs are browned, remove them from the pot and set them aside.

2. Caramelize the Onions

In the same pot, add another tablespoon of olive oil and melt 2 tablespoons of butter over medium heat. Add the thinly sliced onions to the pot, stirring them gently to coat them in the oil and butter. Let the onions cook, stirring occasionally, until they become soft and golden brown. This process will take about 25-30 minutes, and it’s crucial to be patient and not rush it. The caramelization process deepens the flavor of the onions, turning their natural sweetness into rich umami.

Add the minced garlic during the last 2-3 minutes of cooking the onions, and cook until fragrant, being careful not to burn it.

3. Deglaze the Pot

Once the onions are deeply caramelized, pour in the dry white wine. Stir to deglaze the pot, scraping up any browned bits from the bottom of the pot. These bits, known as fond, are packed with flavor and will help develop a rich broth. Let the wine simmer for 2-3 minutes to reduce slightly.

4. Add the Broth and Seasonings

Add the beef broth to the pot, followed by the dried thyme, bay leaf, Worcestershire sauce, soy sauce (if using), and balsamic vinegar (if using). Stir to combine everything. Bring the mixture to a boil, then return the short ribs to the pot. Lower the heat to a simmer and cover the pot.

5. Braise the Short Ribs

Let the short ribs braise in the broth for 2-2.5 hours, or until the meat is fork-tender and easily pulls away from the bone. During this time, the flavors will meld, and the short ribs will become incredibly tender. Check the pot occasionally to make sure the liquid doesn’t reduce too much; add a bit of water or broth if needed.

6. Shred the Beef

Once the short ribs are tender, remove them from the pot and let them cool for a few minutes. Using two forks, shred the beef off the bones and discard the bones. Return the shredded beef to the pot, stirring it into the broth and onions. Taste the soup and adjust seasoning if necessary, adding more salt or pepper if desired.

7. Thicken the Soup

If you prefer a thicker soup, melt 2 tablespoons of butter in a separate pan over medium heat. Once melted, add 2 tablespoons of flour and stir to form a roux. Let the roux cook for about 2 minutes, then gradually whisk in a little bit of the broth from the soup, stirring to form a smooth paste. Add the roux to the soup, stirring well to incorporate it. Let the soup simmer for another 10-15 minutes to allow the flavors to meld and the soup to thicken.

8. Prepare the Topping (Optional)

If you’d like to serve the soup with cheesy croutons, preheat the oven to 400°F (200°C). Slice a baguette or French bread into 1-inch thick slices. Arrange the slices on a baking sheet and toast them in the oven for about 5-7 minutes, or until golden and crispy. After toasting, sprinkle the bread with grated Gruyère or Swiss cheese, then return to the oven for an additional 2-3 minutes to melt the cheese.

9. Serve

Ladle the French Onion Beef Short Rib Soup into bowls. If you prepared the cheesy croutons, place a slice on top of each bowl of soup, letting it float on the broth and melt into the soup. Serve hot and enjoy!

Tips for Perfect French Onion Beef Short Rib Soup

• Caramelize the Onions Slowly: Be patient when caramelizing the onions. The slower you cook them, the sweeter and more flavorful they become. Don’t rush this step—it’s crucial for achieving the right depth of flavor in the soup.
• Use Bone-In Short Ribs: Bone-in beef short ribs are preferred in this recipe because the bones add extra richness to the broth during the long simmering process.
• Make it Ahead of Time: This soup tastes even better the next day once the flavors have had more time to develop. If you’re short on time, you can prepare the soup a day in advance and reheat it before serving.
• Adjust the Seasonings: Feel free to adjust the seasoning to your taste. If you prefer a more savory flavor, add a bit more Worcestershire sauce or soy sauce. For added depth, you can increase the amount of thyme or add a splash of balsamic vinegar.
• Don’t Skip the Wine: The dry white wine helps to deglaze the pot and adds a rich, acidic balance to the soup. If you don’t want to use wine, you can substitute with an equal amount of beef broth or water, but the wine will definitely enhance the flavors.

Variations of French Onion Beef Short Rib Soup

• Vegetarian French Onion Soup: Omit the beef short ribs and instead use vegetable broth. Add some sautéed mushrooms for a savory depth, and use plant-based cheese for the topping if you prefer a vegetarian version.
• Spicy French Onion Beef Short Rib Soup: Add a chopped jalapeño or a pinch of red pepper flakes to the onions as they caramelize for a subtle heat that balances the sweetness of the onions and the richness of the beef.
• Smoky French Onion Beef Short Rib Soup: For a smoky flavor, add a teaspoon of smoked paprika or a few drops of liquid smoke during the simmering process. This will give the soup a slightly smoky undertone that pairs well with the beef.
• Slow Cooker Version: For an easy hands-off version, you can cook the short ribs in a slow cooker. Brown the meat and onions on the stovetop, then transfer them to the slow cooker with the broth and seasonings. Cook on low for 6-8 hours or on high for 3-4 hours.

Storage and Shelf Life

French Onion Beef Short Rib Soup can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the soup in a freezer-safe container for up to 3 months. To reheat, thaw the soup overnight in the refrigerator and reheat it on the stovetop. If the soup thickens too much in the refrigerator, simply add a bit more broth to thin it to your desired consistency.

Side Dishes and Pairings for French Onion Beef Short Rib Soup

Pairing the soup with complementary sides will enhance the meal:

• Crusty Bread: Serve the soup with warm, crusty bread or French baguette for dipping. The bread soaks up the delicious broth perfectly.
• Green Salad: A simple green salad with a light vinaigrette will balance the richness of the soup and add a refreshing contrast to the meal.
• Garlic Butter Bread: Garlic butter bread or garlic toast is a perfect side to accompany the soup, adding extra flavor to dip into the rich broth.

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Conclusion

French Onion Beef Short Rib Soup offers a hearty and comforting combination of tender beef short ribs, caramelized onions, and flavorful broth. It’s perfect for cozy winter nights or special occasions, delivering layers of deep flavor and a satisfying meal. With its rich ingredients, tender beef, and sweet onions, this soup is sure to become a family favorite.