This French Onion Beef Short Rib Soup is comforting and packed with flavor! It combines tender short ribs with sweet caramelized onions and rich beef broth.
You won’t believe how delicious the aroma will be while it’s cooking! I love serving it with crusty bread for dipping—what’s better than that? 🍞
Key Ingredients & Substitutions
Beef Short Ribs: These provide the deep, meaty flavor that makes this soup special. If you can’t find short ribs, you can use beef chuck or brisket instead, but adjust the cooking time since they might not be as tender.
Onions: Yellow onions are the best choice for sweetness. If you’re in a pinch, sweet onions like Vidalia work well too. Avoid red onions as they don’t caramelize the same way.
Beef Broth: Using low-sodium broth lets you control the saltiness of the dish. You can substitute with homemade broth or even vegetable broth if you want a lighter flavor.
White Wine: This adds acidity and depth. If you prefer to skip it, use additional beef broth or a splash of vinegar to brighten the flavor without alcohol.
How Do You Caramelize Onions Perfectly?
Caramelizing onions is crucial for this recipe, as it builds the base flavor. Here’s how to get it right:
- Start with medium heat to avoid burning; you want slow cooking.
- Use plenty of oil and stir frequently, every few minutes, to ensure even cooking.
- Be patient! It can take 30-40 minutes to turn a rich golden brown.
- If they start to stick, add a splash of water to deglaze and release those tasty bits.
Following these tips will help you achieve sweet, caramelized onions that make the soup truly delicious!
French Onion Beef Short Rib Soup
Ingredients You’ll Need:
For the Soup:
- 2 lbs beef short ribs, bone-in
- Salt and pepper, to taste
- 2 tbsp olive oil
- 4 large yellow onions, thinly sliced
- 3 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 tbsp tomato paste
- 6 cups beef broth (low sodium preferred)
- 1 cup dry white wine (optional; can replace with more broth)
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- 1 bay leaf
- 2 tsp Worcestershire sauce
- 1 tbsp balsamic vinegar (optional, for extra depth)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped for garnish
- Crusty bread, for serving (optional)
How Much Time Will You Need?
This delightful soup requires about 15 minutes of prep time and then needs to simmer for 2 to 2.5 hours, making the total time around 2 hours 15 minutes to 2 hours 45 minutes. The long simmering is key to developing the rich flavors! Give it a little time, and the result will be absolutely worth it.
Step-by-Step Instructions:
1. Prepare the Short Ribs:
Start by generously seasoning the beef short ribs with salt and pepper on all sides. This little step adds essential flavor to your soup!
2. Brown the Short Ribs:
In a large heavy pot or Dutch oven, heat up the olive oil over medium-high heat. Once hot, add the short ribs and sear them until they have a nice brown color on all sides. This should take about 3-4 minutes per side. After browning, remove the ribs and set them aside.
3. Caramelize the Onions:
Now, in the same pot, reduce the heat to medium and add the sliced onions. Cook them slowly, stirring frequently, until they become caramelized and a deep golden brown—this takes about 30-40 minutes. The gentle heat and time will bring out their sweetness!
4. Add Garlic and Vegetables:
Once the onions are beautifully caramelized, toss in the minced garlic, diced carrots, and diced celery. Cook for an additional 5 minutes, stirring occasionally to mix the flavors together.
5. Add Tomato Paste:
Next, stir in the tomato paste and allow it to cook for 2 minutes. This will deepen the flavors even more.
6. Deglaze the Pot:
Pour in the dry white wine (or additional beef broth if you’re not using wine) to deglaze the pan. Use a wooden spoon to scrape up any delicious browned bits stuck to the bottom of the pot. Let this reduce slightly for about 3 minutes.
7. Add Broth and Seasonings:
Return the browned short ribs back to the pot, then add the beef broth, fresh thyme, bay leaf, Worcestershire sauce, and balsamic vinegar if you’re using it. Stir everything together to combine well.
8. Simmer:
Bring the soup to a gentle boil and then reduce the heat to low. Cover the pot and let it simmer for 2 to 2.5 hours, or until the short ribs are very tender and easily fall apart.
9. Shred the Meat:
Remove the short ribs from the pot and pull the meat off the bones, discarding any bones and excess fat. Return the shredded meat back into the soup and stir everything together.
10. Adjust Seasoning:
Give the soup a taste and adjust the salt and pepper as needed. Seasoning is key to bringing out the best flavors!
11. Serve:
Ladle the soup into bowls and garnish with freshly chopped parsley. If you like, serve it with some crusty bread on the side for dipping. Enjoy your delicious French Onion Beef Short Rib Soup!
This hearty soup combines the rich, melty flavors of caramelized onions with the tender meat of short ribs, creating a comforting dish perfect for any cozy dinner!
Can I Use Different Cuts of Beef?
Yes! While beef short ribs provide great flavor and tenderness, you can use cuts like chuck roast or brisket as alternatives. Just remember that cooking times may vary based on the cut you use.
Can I Make This Soup in Advance?
Absolutely! This soup actually tastes even better the next day as the flavors meld. You can prepare it a day ahead, let it cool, then refrigerate. Just reheat gently before serving!
What Should I Serve with This Soup?
This soup is delicious on its own, but serving it with crusty bread for dipping is a delightful addition. You could also pair it with a light salad for a balanced meal.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 4 days. You can also freeze the soup for up to 3 months. Just thaw it in the fridge overnight and reheat on the stove when ready to enjoy!