french onion short rib stew

I’ve always loved the rich, comforting flavors of French onion soup, but I wanted something even heartier, more substantial. That’s how my french onion short rib stew came to life! The aroma alone, simmering away with tender beef and sweet onions, is enough to make your mouth water. It’s a dish that brings warmth to the soul, perfect for a cozy night in. For another hearty meal, you might also enjoy this Korean beef ramen.

What Makes This french onion short rib stew So Special?

What truly sets this french onion short rib stew apart is the depth of flavor, achieved through a slow cooking process. The short ribs become incredibly tender, practically melting in your mouth. With just 30 minutes of prep time and a longer 240 minutes cook time, the rich flavors of the short ribs, combined with the sweetness of the caramelized yellow onions, create a harmonious blend that’s simply irresistible. Plus, using simple ingredients that you probably already have on hand makes this recipe a winner in my book.

Ingredient Notes for french onion short rib stew

When it comes to short ribs, I always opt for beef short ribs with a good amount of marbling – this ensures maximum flavor and tenderness. Don’t skimp on the yellow onions either! They are the heart of this dish. Their sweetness deepens and intensifies as they caramelize, lending that classic French onion soup flavor to the rich beef broth. As an aside, if you are a fan of meaty soups, you might want to try this meatball orzo soup.

Sofia

French Onion Short Rib Stew

A rich and savory stew that combines the comforting flavors of French onion soup with tender, slow-cooked short ribs. This hearty dish is perfect for a cold evening.

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Prep Time 30 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 30 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: American, French

Calories: 650

Ingredients Equipment Method Notes

Ingredients

  

• Short Ribs
• 3 lbs Beef Short Ribs bone-in
• 2 tbsp Olive Oil
• 1 tsp Salt
• 1/2 tsp Black Pepper
• Stew Base
• 3 large Yellow Onions thinly sliced
• 4 cloves Garlic minced
• 1 cup Dry Red Wine such as Cabernet Sauvignon or Merlot
• 6 cups Beef Broth low sodium
• 2 tbsp Tomato Paste
• 2 tbsp Worcestershire Sauce
• 1 tsp Dried Thyme
• 1/2 tsp Dried Bay Leaf
• Garnish (Optional)
• 6 slices Crusty Bread toasted
• 1 cup Grated Gruyere Cheese

Equipment

• Dutch Oven
• Large Skillet
• Cutting Board

Method

 

• Pat the short ribs dry with paper towels and season generously with salt and pepper.
• Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until deeply browned, about 3-4 minutes per side. Remove the short ribs from the Dutch oven and set aside.
• Add the sliced onions to the Dutch oven and cook over medium heat, stirring occasionally, until they are deeply caramelized and golden brown, about 30-40 minutes. Adjust the heat as needed to prevent burning.
• Add the minced garlic to the onions and cook for another minute until fragrant.
• Pour in the red wine and deglaze the Dutch oven, scraping up any browned bits from the bottom. Let the wine reduce slightly, about 2-3 minutes.
• Stir in the tomato paste, beef broth, Worcestershire sauce, thyme, and bay leaf.
• Return the short ribs to the Dutch oven. Bring the stew to a simmer, then cover and reduce the heat to low. Simmer for 3-3.5 hours, or until the short ribs are very tender and easily shred with a fork.
• Remove the bay leaf from the stew. Shred the short ribs with two forks.
• Taste and adjust the seasoning with salt and pepper as needed.
• Ladle the stew into bowls and top with a toasted slice of crusty bread and grated Gruyere cheese, if desired. Alternatively, broil the stew in oven-safe bowls with bread and cheese for a classic French onion soup presentation.

Notes

For a thicker stew, you can whisk a tablespoon of cornstarch with two tablespoons of cold water and stir it into the stew during the last 30 minutes of cooking. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

How I Make french onion short rib stew

First, I sear the short ribs to get a beautiful crust and lock in all those delicious juices. Then comes the magic of caramelizing the onions – low and slow is the key here, stirring occasionally until they’re a deep golden brown. Next, I deglaze the pot with dry red wine, scraping up all those flavorful bits from the bottom. Finally, I add the beef broth, tomato paste, Worcestershire sauce, thyme, and bay leaf, nestle the short ribs back in, and let it simmer away until the meat is fall-off-the-bone tender. All this ensures the perfect french onion short rib stew.

My Tips for the Perfect Outcome

• Don’t rush the caramelization: Patience is key to getting that deep, sweet onion flavor.
• Sear the short ribs well: A good sear adds depth and richness to the stew.
• Use a good quality beef broth: This will significantly impact the overall flavor.
• Skim off any excess fat: This helps to keep the stew from becoming too greasy.

Serving Suggestions and Storage Tips

I love to serve this french onion short rib stew piping hot, topped with a generous slice of crusty bread and a blanket of grated Gruyere cheese that melts into gooey perfection. If you happen to have any leftovers (though I doubt you will!), store them in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

faq 1

Can I make this french onion short rib stew in a slow cooker? Absolutely! Sear the short ribs and caramelize the onions as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours, or until the short ribs are very tender.

faq 2

What kind of red wine should I use? A dry red wine like a Cabernet Sauvignon, Merlot, or Pinot Noir works well in this french onion short rib stew. Choose one that you enjoy drinking, as its flavor will influence the final dish.

faq 3

Can I freeze this stew? Yes, this french onion short rib stew freezes beautifully. Allow it to cool completely before transferring it to freezer-safe containers or bags. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

faq 4

Can I add other vegetables to this stew? Yes, feel free to add other vegetables like carrots, celery, or mushrooms. Add them along with the beef broth for a heartier french onion short rib stew.

Conclusion

This recipe holds a special place in my heart, and I truly hope it brings as much joy to your table as it does to mine. If you try it, I’d absolutely love to hear what you think and see your creations in the comments below! For another delicious option, you could try this recipe .

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