• 33 Ratings

Meaty oven-braised beef short ribs perch next to pile of savory onions and cheese-topped toast in this nod to the French onion sandwich. Although it may be tempting to skip the browning of the ribs, do take the trouble. The searing process adds complex caramelized flavor to the finished dish.

Source: Better Homes and Gardens


Recipe Summary

45 mins
2 hrs to 2 hrs 30 mins at 325°
30 mins to 40 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325 degrees F. Sprinkle short ribs with garlic and 1-1/2 teaspoons black pepper. In 6- to 8-quart Dutch oven, brown short ribs, half at a time if necessary, in hot oil over medium heat, turning frequently to avoid burning garlic. Remove Dutch oven from heat; remove short ribs. Carefully add brandy to Dutch oven and return to heat. Cook and stir, scraping up any brown bits. Add 2 cups of the beef broth, the bay leaf and 1 tablespoon fresh thyme. Return short ribs to Dutch oven. Bring to boiling. Cover and bake in the preheated oven for 2 to 2-1/2 hours or until tender.

Instructions Checklist
  • Meanwhile, slice onions crosswise. In a 12-inch skillet, cook sliced onions in hot butter over medium heat for 5 minutes. Reduce heat, cook onions over medium-low heat for 25 to 35 minutes or until light brown and tender, stirring occasionally. Season to taste with salt.

Instructions Checklist
  • Remove short ribs from Dutch oven. Strain the cooking liquid and discard solids. Skim fat from cooking liquid. In the same Dutch oven, combine cooking liquid and cooked onion mixture over low heat until heated through. If desired, add additional beef broth until it reaches desired consistency. Season to taste with salt and pepper.

Instructions Checklist
  • Meanwhile, on a baking sheet place bread slices. Broil 4 to 5 inches from heat for 1 to 2 minutes or until toasted. Turn bread slices and divide cheese evenly among bread slices. Broil 1 to 2 minutes more or until cheese is melted and bread is toasted on the other side.

Instructions Checklist
  • To serve, place bread slices in the bottom of four shallow bowls. Divide short ribs among bows. Spoon broth mixture over beef. Add parsley and thyme. Makes 6 servings.

Nutrition Facts

633 calories; total fat 49g; cholesterol 101mg; sodium 333mg; carbohydrates 15g; fiber 2g; protein 27g.


33 Ratings
  • 5 star values: 21
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 5
Rating: 5.0 stars
We love French Onion soup, so this recipe caught my eye instantly. We absolutely love it! I try to make this a couple of times a month, but depends on the availability of good beef ribs in our area. Currently, I cook my ribs in an Instsnt Pot slow cooker, about 3-4 hours on high. One of Hubby's favorites!
Rating: Unrated
I never really liked french onion soup. I had some spare beef ribs and my dutch oven so I searched for something simple and does not require a lot of extra ingredients. After I've made this specific french onion beef short ribs, I can safely say I actually LOVE french onion soup, this recipe completely changed my view on french onion soups!!
Rating: Unrated
I've made this several times, sometimes even substituting the short ribs with other beef cuts and it is wonderful. My son raves about it every time and he's not one who likes beef unless it's a burger.