French Onion Beef Short Rib Soup is the kind of meal I crave when the world feels chilly or just a little off. Ever have one of those days when you want a dinner so comforting, it practically hugs you from the inside out? Yup, this is my go-to. If you love cozy meals like savory cheesy French onion meatballs that steal the show or you’re all about beef crowd-pleasers (check out my beef pizza bliss – that’s a flavor-packed creation), then French Onion Beef Short Rib Soup is totally calling your name. It takes a bit of time but oh, it’s so worth it. Get ready to wow yourself and probably everyone at your table.
The ingredient list:
Getting this right honestly isn’t complicated, but it does need a few essentials. Most grocery stores around here have everything handy, but sometimes the fancy cheese aisles make me sweat! You’ll need:
- 2-3 pounds of beef short ribs (bone-in if you can swing it—seriously adds flavor)
- 4 big yellow onions (maybe more if you’re onion-obsessed like me)
- Olive oil (enough to coat the pot, roughly two tablespoons)
- 4 cloves garlic (or however much you think your date can handle)
- A spoonful of tomato paste (or just skip, if you’re out)
- Splash of dry white wine or beef broth for deglazing
- 6-8 cups good beef broth (go homemade if you want to be a hero)
- A teaspoon or so of dried thyme or a few fresh sprigs
- Salt and black pepper (please taste as you go)
- Couple of slices of baguette or really any leftover bread kicking around
- Gruyère or Swiss cheese, shredded—lots!
Kitchen tools and equipment needed:
If your kitchen is anything like mine—cluttered but lovable—you probably have this stuff lying around. Don’t overthink it. Here’s what you’ll want close:
A Dutch oven. You’ll see why in a sec.
Sharp knife. For onions. And singing to imaginary audiences.
Cheese grater. Unless you’re buying shredded, but that’s not as fun.
Wooden spoon. Or whatever you usually ignore in your drawer.
Slotted spoon or tongs. Makes it way easier to move beef around.
Trust me, nothing fancy needed. Just solid basics you’d use for tons of beef recipes.
“I use my grandma’s old Dutch oven for this recipe. It somehow makes the house smell better and the soup taste like I know what I’m doing. Highly recommend dusting yours off, even if it’s just for nostalgia.” – Jess from Tulsa
How long will it take to make French onion beef short ribs:
Alright, real talk — you’re not whipping this up while Netflix loads the next episode. There’s a few steps. The onions need to get all caramelized (no, you can’t rush it), then the short ribs get seared, and it all cooks together for hours. In total, I’d say set aside around 3 to 4 hours. Most of it is hands-off, thankfully. So you can do other stuff, like scroll beef stir fry with vegetables for a quick weeknight meal or honestly just nap. Oh, one more thing—if you make it the day before, it’s even better. That overnight magic? Totally real.
What is a Dutch oven and why is it important?
Okay, so here’s where I get a bit passionate. If you haven’t used a Dutch oven before, it’s basically a big, heavy pot (usually cast iron). Keeps heat super even, which is key for slow cooking. And honestly, it just gives everything that deep, rich flavor that metal pots or slow cookers sometimes don’t. Imagine a regular pot got a gym membership: that’s your Dutch oven. For French Onion Beef Short Rib Soup, it helps the onions caramelize without burning, gives the beef a perfect sear, and holds in all the good smells. Sure, you could use a regular pot, but it won’t be the same. Your house won’t smell as incredible, either.
What is braising?
Let’s break it down. Braising is kind of a funny word, but it’s a simple method—brown your meat first (yep, gets those crispy bits), then cook it low and slow in some liquid, usually sealed up. It’s honestly magic. That tough beef short rib changes from “chewy and meh” to “buttery and fall-apart.” The key is that combo of dry heat (searing at the start) and moist heat (slow simmering). In fact, almost every cozy stew or comfort dish I love, like savoring beef manhattan – a comfort dish to warm your heart, gets that magic from braising. Not rocket science, but it feels like kitchen witchery every time.
Serving Suggestions
Give your French Onion Beef Short Rib Soup the royal treatment. Here’s what never fails:
- Pile on extra Gruyère cheese and broil the soup under your oven’s grill. Go dramatic with the cheese pull.
- A hunk of crusty bread is required—no arguments. Dip till you run out.
- Add a sprinkle of fresh herbs on top, if you’re feeling fancy. Parsley or thyme are perfect.
- Pair with a green salad if you want to pretend you’re being healthy.
Common Questions
Can I make this in a slow cooker instead?
Sure, it’ll work, but you gotta caramelize the onions and sear the meat first in a pan for best flavor.
What if I don’t have Gruyère?
Use Swiss, provolone, even cheddar in a pinch. Purists will grumble, but nobody at your table will.
How do I store leftovers?
Keeps in the fridge for up to four days—or freeze for later. It tastes, dare I say it, even better the next day.
What’s the best way to reheat?
Stovetop wins—just keep it gentle so nothing scorches. Skip the microwave if you can since cheese can get weird.
Can I skip the wine?
Absolutely. Just swap for more broth. No judgment.
Warm up Your Kitchen Tonight
If you ask me, French Onion Beef Short Rib Soup is just about the best kind of edible comfort you can make without calling your mom. With simple ingredients, regular kitchen gear, and patience, you’ll get flavors that remind me of a five-star restaurant, but without the awkward small talk. Whether you’re new to beef dishes or already a fan after checking out the French Onion Short Ribs from Half Baked Harvest or the classic French Onion Short Ribs at Creative Culinary, trust me—your version will blow minds. So grab your Dutch oven, load up on onions, and let’s make something that’ll bring the house together. Toss your apron on, make a pot, and savor every spoonful.
French Onion Beef Short Rib Soup
Ingredients
Method
- Heat olive oil in a Dutch oven over medium heat.
- Add sliced onions and cook, stirring frequently until caramelized, about 30-40 minutes.
- Once onions are caramelized, remove them and set aside.
- In the same pot, sear the beef short ribs on all sides until browned.
- Add garlic, mix in the tomato paste, then deglaze with wine or broth, scraping up any bits.
- Return caramelized onions to the pot, add beef broth, thyme, salt, and pepper.
- Bring to a simmer, then cover and cook on low heat for 2-3 hours until the beef is tender.
- Ladle soup into bowls, top with slices of baguette, and sprinkle generously with cheese.
- Broil in the oven until the cheese is bubbly and golden.
- Garnish with fresh herbs if desired and serve.
Notes
French Onion Beef Short Rib Soup
Ingredients
Method
- Caramelize the chopped onions slowly in the Dutch oven with olive oil.
- Sear the beef short ribs on all sides in the Dutch oven.
- Deglaze the pot with dry white wine or beef broth.
- Add beef broth, dried thyme, salt, and pepper to the pot and bring to a simmer.
- Cover and cook on low heat for about 3 hours, until the ribs are tender.
- Serve the soup hot, topped with bread and shredded cheese.
- Broil under the oven’s grill until the cheese is melted and bubbly.
