French Onion Short Ribs
Warming, cozy, and delicious...the perfect cozy bowl for these bitter-cold December nights!
Foto: Half Baked HarvestIngredients
- 6 tablespoons salted butter
- 4 medium yellow onions, thinly sliced (thinly sliced)
- 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- black pepper
- 2 shallots, sliced
- 4 cloves garlic, chopped
- 2 tablespoons fresh thyme leaves
- 2 tablespoons chopped fresh sage
- chili flakes
- 6 -8 cups low sodium chicken broth
- 1/2 cup tamari or soy sauce ((low sodium is best) )
- 4 pounds bone-in beef short ribs
- 2 bay leaves
- 1 star anise ((optional))
- 2 cups baby carrots
- 6 slices french bread
- 2 cups shredded Gruyère cheese
Steps
1. Preheat the oven to 325° F.2. In a large oven-safe Dutch Oven over high heat, melt together the butter and onions. Cook 5 minutes, until softened. Add the wine, season with pepper, and continue cooking another 5-8 minutes, until the wine has evaporated and the onions are lightly golden. Add the shallots, garlic, thyme, sage, and chili flakes. Then add the short ribs. Pour over 6 cups of broth. Add the tamari, bay leaf, and star anise (if using). Cover and roast in the oven for 2 1/2 to 3 hours or until the short ribs are tender and falling off the bone. Add the carrots during the last 1-2 hours of cooking. 3. Remove the bay leaves and star anise. Discard any bones and extra fatty pieces. Lightly shred the meat. Taste and season with salt, if needed. Place over LOW heat on the stove. 4. Switch the oven to 425°. Arrange the bread on a baking sheet and toast for 10 minutes, until very dry. Switch the oven to broil. Top the toast with cheese, then broil until bubbly, 2 to 3 minutes. 5. Ladle the soup into bowls. Top with cheesy toast, black pepper, and fresh thyme. Eat!
1. In a large Dutch Oven over high heat, melt together the butter and onions. Cook 5 minutes, until softened. Add the wine, season with pepper, and continue cooking another 5-8 minutes, until the wine has evaporated and the onions are lightly golden. Add the shallots, garlic, thyme, sage, and chili flakes. Then transfer everything to the bowl of the crockpot. 2. To the crockpot, add the short ribs. Pour over 6 cups of broth. Add the tamari, bay leaf, and star anise (if using). Cover and cook on low for 7-8 hours or on high for 5-6 hours. Add the carrots during the last 1-2 hours of cooking. 3. Remove the bay leaves and star anise. Discard any bones and extra fatty pieces. Lightly shred the meat. Keep on warm. 4. Switch the oven to 425°. Arrange the bread on a baking sheet and toast for 10 minutes, until very dry. Switch the oven to broil. Top the toast with cheese, then broil until bubbly, 2 to 3 minutes. 5. Ladle the soup into bowls. Top with cheesy toast, black pepper, and fresh thyme. Eat!
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