Description
Slowly braised short ribs simmered in a rich onion broth, topped with melted Gruyere cheese on toasted bread for a comforting meal.
Ingredients
Scale
- 4 pounds beef short ribs
- 2 tablespoons olive oil
- 4 large yellow onions, thinly sliced
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 2 sprigs fresh thyme
- 1 bay leaf
- Salt and pepper to taste
- 4 slices French bread
- 1 cup grated Gruyere cheese
Instructions
- Preheat oven to 325°F (163°C).
- Season short ribs with salt and pepper.
- In a large Dutch oven, heat olive oil over medium-high heat. Brown the short ribs on all sides, then remove and set aside.
- In the same pot, add onions and cook until caramelized, about 15 minutes. Add garlic and cook for another minute.
- Stir in beef broth, red wine, tomato paste, thyme, and bay leaf. Return short ribs to the pot.
- Cover and transfer to the oven. Braise for 2.5 to 3 hours, until ribs are tender.
- Remove ribs from the pot and skim fat from the sauce. Reduce sauce on the stove if needed.
- Toast French bread slices under the broiler until golden.
- Top toasted bread with grated Gruyere cheese and broil until melted.
- Serve short ribs with the onion sauce and cheesy toast on top.
Notes
For best results, use high-quality beef short ribs. Pair with a robust red wine.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Method: Main Course
- Cuisine: French
Nutrition
- Calories: 750
- Sugar: 8g
- Fat: 55g
- Carbohydrates: 25g
- Protein: 45g