Ingredients
Scale
- 2 pounds beef short ribs
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 large onions, thinly sliced
- 2 teaspoons minced garlic
- 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
- 4 cups beef broth
- 1 cup dry red wine (or additional beef broth)
- 2 tablespoons Worcestershire sauce
- 1 bay leaf
- 4 slices French bread, toasted
- 1 cup Gruyère cheese, shredded
- Fresh parsley, for garnish
Instructions
- Season short ribs with salt and pepper. In a large pot or Dutch oven, heat olive oil over medium-high heat. Sear ribs until browned on all sides; set aside.
- In the same pot, add sliced onions and cook over medium heat until caramelized (20-25 minutes). Stir in garlic and thyme; cook for another minute.
- Deglaze the pot with red wine, scraping up browned bits. Return ribs to the pot along with beef broth, Worcestershire sauce, and bay leaf. Bring to a boil, then reduce heat to low and simmer for 2-3 hours until tender.
- Remove ribs; shred meat and return it to the soup. Taste for seasoning.
- Serve hot in bowls topped with toasted bread and Gruyère cheese under the broiler until bubbly.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 420
- Sugar: 6g
- Sodium: 820mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg