Braised Beef Short Ribs in French Onion Soup + (secret recipe of my short ribs toastie!)
- 6 hours ago
- 5 min read
A warm and hearty braised dish can always bring great satisfaction to everyday life. French Onion Braised Short Ribs is exactly such a delicacy. It features beef short ribs as the star ingredient, paired with a generous amount of onions slowly caramelized over low heat. After gentle, low-temperature braising, the beef becomes incredibly tender and flavourful, while the broth turns rich, sweet, and aromatic, exuding an irresistible French charm.
What are Short Ribs?
Beef short ribs are mainly cut from the chest and belly area of the cattle, including parts from the chuck, plate, or rib sections. They contain a good amount of sinew, fat, and bones, with firm yet collagen-rich meat. After long hours of braising, these connective tissues gradually break down and transform into gelatin, making the meat extremely tender and juicy while releasing a deep, robust beef flavor. This is precisely why short ribs are particularly well-suited for slow-braised dishes.
Can Other Cuts Be Used as Substitutes?
If short ribs are not available at the moment, other cuts can be used as substitutes. Chuck roast and brisket are the best alternatives, as they also possess rich fat and connective tissue, delivering the closest texture and flavour after braising. In addition, beef shank, oxtail, or bone-in beef breast can achieve similar results, though the braising time may need slight adjustment. As long as you choose cuts with sufficient sinew and connective tissue that are suitable for long, slow cooking, you can still create a similarly delicious dish.
The Magical Pairing of Short Ribs and Onions
The combination of short ribs and onions is truly magical. When onions are slowly sautéed over low heat for a long time, they release their natural sweetness and gradually caramelise, developing a rich aroma and deep colour. When the short ribs are braised together with the bones, the essence from the bone marrow and bones slowly infuses into the broth, making it even sweeter and more flavourful — just like a concentrated French onion soup. The robust taste of the beef perfectly complements the sweetness of the onions, creating rich layers of flavour that leave a lingering, unforgettable aftertaste.
Extended Recipe: Shredded Meat Toastie
Besides enjoying it directly, this dish can be transformed into another creative way of eating — the Short Rib Toastie. Shred the braised short rib meat into strands, mix it with the rich onion broth, then layer it with caramelised onions, pickle slices, and Gruyère cheese. Sandwich everything between slices of sourdough bread and pan-fry in butter over low heat until the exterior is crispy and golden while the inside remains juicy and tender. Finally, dip the toastie into the remaining onion broth before eating. The meat juices burst with every bite, making it crispy, savoury, and utterly delicious — truly a match made in heaven. This method not only makes full use of the leftovers but also transforms the French flavours into an everyday comfort food, bringing a pleasant surprise.
French Onion Braised Short Ribs is a simple yet deeply satisfying home-cooked dish. It elevates humble ingredients through patient braising into something truly moving and delicious. Whether you enjoy the original braised short ribs in their rich broth or turn them into a crispy and juicy toastie, both versions offer different kinds of satisfaction. Next time, why not pick up some short ribs, slowly braise a pot, and let the fragrant aroma of caramelised onions fill your kitchen? Indulge in this warm and comforting French-style delicacy.
Watch the video below now! Scroll down for more detailed text recipes and instructions.
Braised Beef Short Ribs (serves 4)
Beef short ribs | 1.2kg |
Salt | to taste |
Unsalted Butter | 20g |
Onion | 4 each (800g) |
Garlic | 2 cloves |
Thyme | 2 sprigs |
Red Wine | 100ml |
Beef Stock | 800ml |
Gruyere Cheese | as needed |
Parsley | to garnish |
Steps
1.
Cut the onions into strips; finely chop the garlic. Pat the beef short ribs dry, then sprinkle with flour and salt.
2.
Heat a pan over medium heat, add some oil, and sear the beef short ribs until the surface turns golden brown. Remove and set aside.
3.
Using the same pan, add the butter and onion strips. Cook over low heat, stirring slowly until all the onions turn deep brown (caramelised). Set 1/3 of the onions aside.
4.
Once the onions have turned deep brown, add the garlic, thyme, and red wine. Cook until the red wine has slightly evaporated. Then add the beef stock, return the beef short ribs to the pan, and bring to a boil.
5.
After bringing to a boil, reduce to low heat, cover, and simmer gently for 1.5-2 hours (or you can put it into an oven preheated at 165°C for 2-3 hours). After 1 hour of braising, add the reserved onions.
6.
Once done, plate the beef short ribs, pour the onion sauce over them, grate Gruyère cheese on top, and bake in the oven at 180°C until the cheese turns golden. Serve with bread.
Beef Ribs Toastie (each serve)
Braised short ribs | 1 each |
Caramelised Onion | as needed |
Unsalted Butter | 10g |
Gruyere Cheese | as needed |
Pickled Cucumber | few slices |
Reduced Onion Soup | as needed |
Parsley | to garnish |
Sourdough Bread | 2 slices |
Steps
1.
Shred the braised beef short ribs into coarse strands. Strain the braising liquid, separating the onions from the broth. Pour the broth into a small saucepan and simmer over medium heat for a few minutes until slightly thickened. Once ready, drizzle some of the reduced sauce over the shredded beef to keep it moist and juicy, and reserve the remaining sauce for dipping later.
2.
Next, assemble the sandwich. Take a thick slice of sourdough bread and layer a generous amount of the sauced shredded beef on the bottom. Add a thick layer of caramelised onions, then sprinkle over some chopped parsley. Place a few slices of pickles on top, and finish by grating some Gruyère cheese over. Top with another slice of sourdough and gently press down.
3.
Heat a frying pan over low heat and add about 10 g of butter. Once melted, place the sandwich in the pan. Put a weight on top of the sandwich to press it down—this helps the bread toast evenly and become crispy, while ensuring the filling heats through. Cook on low heat for about 3–4 minutes until the bottom is golden brown. Flip, press again with the weight, and cook for another 3–4 minutes until both sides are golden and crispy and the cheese has fully melted.
4.
Finally, cut the toastie in half while still hot. Serve as is, or dip it into the remaining rich onion broth for an even deeper, sweeter flavour.
Comments