Description
Hearty french onion beef short rib soup merges classic French techniques with robust beef flavors. Rich beef stock, caramelized onions, and tender short ribs create a luxurious dining experience you’ll savor down to the last spoonful.
Ingredients
Scale
- 2 lbs (0.9 kg) bone-in beef short ribs
- 3 cloves garlic, minced
- 3 large yellow onions, thinly sliced
- 1 small onion, chopped
- 4 cups (0.95 liters) beef broth
- 1 cup (237 milliliters) red wine (or extra broth)
- 2 sprigs fresh thyme
- 1 bay leaf
- 2 tbsps olive oil
- 2 tbsps butter
- 1 tbsp tomato paste
- 1 tbsp balsamic vinegar
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika (optional)
- ½ tsp sugar (optional, helps caramelization)
- 1 baguette, sliced
- 1 cup (100 grams) Gruyere cheese, shredded
- 1 tbsp melted butter
Instructions
- Sear Ribs: Heat olive oil in a large pot over medium-high heat, then season beef short ribs comprehensively with salt, pepper, and smoky paprika, creating a flavorful exterior coating.
- Caramelize Surface: Strategically place seasoned ribs into the sizzling pot, rotating methodically to develop a rich, mahogany-colored crust on all sides, ensuring deep golden browning and maximum flavor development.
- Rest Meat: Gently transfer the meticulously seared ribs to a holding plate, allowing them to rest momentarily while preparing for the next cooking phase.
Notes
- Select High-Quality Meat: Choose well-marbled, bone-in short ribs for maximum flavor and tenderness, ensuring a rich and succulent final dish.
- Master the Searing Technique: Achieve a deep golden-brown crust by avoiding overcrowding the pot, which allows proper caramelization and locks in the meat’s natural juices.
- Season Generously: Use a bold spice blend like smoky paprika, salt, and pepper to create a robust flavor profile that penetrates the meat’s surface before cooking.
- Control Heat Carefully: Maintain a medium-high temperature during searing to develop a mahogany-colored crust without burning the meat, creating a perfect foundation for the soup’s depth of flavor.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Category: Dinner, Appetizer
- Method: Searing
- Cuisine: French
Nutrition
- Serving Size: 7
- Calories: 430
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 80 mg