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Recipe By: Steve Hamilton
Soup: French Onion Beef Short Rib
Ingredients
- 2 lbs beef short ribs
- 2 tbsp olive oil
- 4 large onions, thinly sliced
- 4 cloves garlic, minced
- 1 tbsp balsamic vinegar
- 1 tsp thyme
- 6 cups beef broth
- Salt & pepper, to taste
- Baguette slices & Gruyère cheese (for topping)
Directions
- Sear Ribs: Brown short ribs in olive oil, then remove.
- Caramelize Onions: In the same pot, cook onions low and slow until golden. Add garlic, thyme, and balsamic vinegar.
- Simmer Soup: Return ribs to pot, add broth, salt, and pepper. Simmer covered for 2–3 hours until meat is tender. Shred meat off bones.
- Serve: Ladle soup into bowls, top with toasted baguette and melted Gruyère under the broiler.
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