French Onion Beef Short Rib Soup | Hearty Comfort Recipe

French Onion Beef Short Rib Soup is the ultimate fusion of comfort and bold flavor. This hearty twist on classic French onion soup adds tender, slow-cooked beef short ribs to a deeply savory, caramelized onion broth. Finished with cheesy toasted bread on top, every spoonful delivers rich, soul-warming satisfaction. Perfect for cold nights, cozy dinners, or impressing guests, this soup transforms simple ingredients into a gourmet experience. Whether you’re craving something filling or looking to elevate your soup game, this recipe is your go-to. Let’s dive into what makes this dish a must-try for any home cook.

Print

Key Ingredients for French Onion Short Rib Soup

When it comes to crafting the perfect French Onion Beef Short Rib Soup, the magic lies in a few simple, high-quality ingredients. These components work together to build layers of savory, sweet, and umami-packed flavor. Let’s break down what you’ll need and why each one matters.

Beef Short Ribs: The Soul of the Soup

Tender, rich, and deeply flavorful, beef short ribs are what set this recipe apart. When slow-cooked, they melt into the broth, infusing every spoonful with bold, beefy goodness.

• Choose bone-in short ribs for maximum flavor.
• Trim excess fat, but don’t remove it all — a little adds richness.

Tip: If you’re looking for a leaner version, you can substitute with boneless short ribs or chuck roast, though you might sacrifice some depth.

Onions: The Heartbeat of French Onion Soup

Caramelized onions give this soup its signature sweetness and depth. Cooking them low and slow unlocks their natural sugars and builds that unmistakable umami-rich base.

• Use yellow onions for a classic flavor
• Slice thin and cook until golden and jammy
• Patience is key — don’t rush the caramelization!

To understand the science behind caramelizing onions, check out this Serious Eats guide that dives into why it’s such a game-changer.

Shallots and Garlic: Aromatic Enhancers

While onions dominate, shallots add a gentle sweetness, and garlic delivers that necessary punch of aroma. Together, they round out the base and give the broth more complexity.

Fresh Herbs: Thyme and Sage

These two herbs add warmth and earthiness:

• Thyme brings a woodsy, slightly minty note that pairs beautifully with onions.
• Sage adds a grounding depth, making the soup feel more like a stew.

Always go for fresh if possible — the flavor difference is worth it!

Low Sodium Chicken Broth: The Liquid Base

Surprised? Using chicken broth instead of beef gives the soup a lighter, more balanced flavor. It lets the beef ribs and onions shine without becoming overwhelming.

• Opt for low sodium so you can control the salt level.
• You can swap in a mix of beef and chicken broth for a richer option.

Tamari or Soy Sauce: The Secret Umami Weapon

This is where the magic twist happens. A splash of tamari (or low-sodium soy sauce) enhances the savory elements in the broth and adds unexpected depth.

• Tamari is gluten-free and has a smoother finish.
• Soy sauce brings salt and umami punch.

Although unconventional in French-style soups, it works wonders here.

Bay Leaves and Star Anise: Subtle, But Essential

• Bay leaves infuse a gentle herbal aroma during the long simmer.
• Star anise (optional) gives a hint of sweet spice that complements the onions beautifully.

Just one pod is enough — don’t go overboard!

Baby Carrots: Sweet and Soft Add-Ins

They soak up the broth’s flavor and add a pop of color and sweetness to the bowl. Toss them in during the last hour or two of cooking so they don’t turn to mush.

French Bread and Gruyère Cheese: The Iconic Topping

No French onion-style soup is complete without a cheesy crouton crown!

• Use day-old French bread sliced thick — it holds up well in broth.
• Top with Gruyère, known for its creamy melt and nutty taste.

Don’t have Gruyère? This Bon Appétit guide offers great cheese alternatives that still deliver the melt factor.

Ingredient Checklist

Here’s a quick summary of what you’ll need:

• 4 lbs bone-in beef short ribs
• 4 medium yellow onions, thinly sliced
• 2 shallots, sliced
• 4 cloves garlic, chopped
• 2 tbsp fresh thyme leaves
• 2 tbsp chopped fresh sage
• ½ cup tamari or low-sodium soy sauce
• 6–8 cups low sodium chicken broth
• 2 bay leaves
• 1 star anise (optional)
• 2 cups baby carrots
• 6 slices French bread
• 2 cups shredded Gruyère cheese
• Salted butter, black pepper, chili flakes (to taste)

How to Make French Onion Beef Short Rib Soup Step-by-Step

Creating French Onion Beef Short Rib Soup may sound like a restaurant-only feat, but with a little time and some love, it’s completely doable at home — even for beginners. Whether you’re using a Dutch oven, a slow cooker, or an Instant Pot, you’ll end up with a warm, hearty bowl full of deep, savory flavor.

Let’s break down the process into three foolproof cooking methods.

Method 1: Stove and Oven Braising (Traditional & Flavor-Packed)

This method offers the deepest flavor, thanks to slow caramelization and oven braising.

Step 1: Preheat & Prep

• Preheat your oven to 325°F (165°C).
• Pat your beef short ribs dry with paper towels and season with black pepper (don’t add salt yet — tamari will handle that later).

Step 2: Caramelize the Onions

• In a large, oven-safe Dutch oven, melt 6 tbsp of salted butter over medium-high heat.
• Add your sliced yellow onions and cook for about 5 minutes, stirring occasionally.
• Add shallots, a pinch of chili flakes, and continue cooking for another 5–8 minutes until onions are soft, golden, and slightly jammy.

Step 3: Add Garlic and Herbs

• Stir in chopped garlic, thyme, and sage.
• Sauté for 1–2 minutes until fragrant.

Step 4: Build the Broth

• Pour in 6–8 cups of low-sodium chicken broth.
• Add ½ cup tamari (or soy sauce), 2 bay leaves, and 1 star anise (optional).

Step 5: Add the Short Ribs

• Nestle your seasoned short ribs into the broth.
• Cover the Dutch oven with a tight-fitting lid and place it in the preheated oven.

Step 6: Braise Low and Slow

• Let everything cook for 2½ to 3 hours.
• Add baby carrots during the last 1–2 hours to prevent overcooking.

Step 7: Shred the Meat

• Once the ribs are fall-apart tender, remove them carefully.
• Discard bones and excess fat, then shred the beef and return it to the broth.
• Taste and adjust seasoning as needed.

Method 2: Crockpot / Slow Cooker (Hands-Off & Easy)

Busy day ahead? This method lets you set it and forget it.

Step 1: Sauté Aromatics First

• Start by caramelizing onions, garlic, shallots, and herbs in a skillet (as described above).
• Don’t skip this — it builds crucial flavor!

Step 2: Transfer to Crockpot

• Add the cooked onions mixture to your slow cooker.
• Place the short ribs on top and pour in the broth, tamari, bay leaves, and star anise.

Step 3: Cook on Low or High

• Cover and cook on Low for 7–8 hours or High for 5–6 hours.
• Add baby carrots during the final 1–2 hours.

Step 4: Shred & Return the Meat

• Remove the ribs, shred the meat, discard bones/fat, and stir it all back into the pot.
• Keep warm until serving.

Method 3: Instant Pot / Pressure Cooker (Quick & Efficient)

Short on time? Pressure cooking gives you similar depth in a fraction of the time.

Step 1: Sauté in the Instant Pot

• Use the Sauté setting to caramelize onions, shallots, garlic, and herbs.

Step 2: Add Ribs & Broth

• Add in broth, tamari, bay leaves, star anise, and short ribs.

Step 3: Pressure Cook

• Seal the lid and cook on High Pressure for 45 minutes.
• Allow natural release for 15–20 minutes.

Step 4: Shred & Serve

• Shred the beef, remove bones, and return meat to the broth.

⏱️ Note: Add carrots after releasing pressure and let them simmer in the pot for 10–15 minutes on Sauté mode, or steam them separately.

Finishing Touch: Cheesy Toast Topping

No matter the cooking method, the final layer of magic is the golden, cheesy toast.

Step 1: Toast the Bread

• Preheat your oven to 425°F (218°C).
• Arrange French bread slices on a baking sheet and bake for 10 minutes until dry and crisp.

Step 2: Add Cheese & Broil

• Top each slice with shredded Gruyère cheese.
• Broil until bubbly and golden — about 2–3 minutes.

Step 3: Serve It Up

• Ladle the soup into bowls.
• Top with a slice (or two) of cheesy bread.
• Sprinkle with black pepper and fresh thyme.

Boom — you just made a cozy bowl of French Onion Short Rib Soup that could rival any bistro’s best.

Essential Tools You’ll Need for French Onion Beef Short Rib Soup

Before you start simmering, make sure your kitchen is stocked with the right tools to make this recipe smooth, safe, and stress-free.

• Dutch oven or large oven-safe pot — perfect for browning, simmering, and braising
• Slow cooker or Instant Pot (if using alternate methods)
• Sharp knife — for slicing onions and trimming short ribs
• Cutting board — wood or plastic for easy cleanup
• Tongs — to handle hot short ribs safely
• Wooden spoon — ideal for stirring without scratching your cookware
• Ladle — for serving up that rich, beefy onion broth
• Baking sheet — to crisp up the bread before topping with cheese
• Cheese grater — fresh Gruyère melts way better than pre-shredded

Frequently Asked Questions About French Onion Beef Short Rib Soup

Got questions about making this rich and comforting soup? You’re not alone! Here are the most common questions people ask — and clear, helpful answers to guide you.

What’s the difference between French onion soup and French onion short rib soup?

The classic French onion soup is a lighter, vegetarian-style dish made mainly with caramelized onions, broth, and cheesy bread. French Onion Beef Short Rib Soup, on the other hand, is a heartier, protein-packed version that features fall-apart braised beef short ribs, turning a starter into a full meal. It’s richer, bolder, and more filling — perfect for dinner!

Can I use boneless short ribs instead of bone-in?

Yes, you absolutely can. Boneless short ribs work well and save time when shredding. However, bone-in ribs add more depth and body to the broth, thanks to the marrow and collagen. If you’re after that rich, beefy flavor, bone-in is your best bet.

How long should I caramelize the onions?

Caramelizing onions takes at least 25–30 minutes over medium heat. You’ll know they’re done when they’ve turned a deep golden-brown and smell sweet and savory. Rushing this step will leave you with bland broth — so go slow and let the flavor develop.