Beef Short Rib French Onion Soup Recipes

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FRENCH ONION BEEF SHORT RIBS



French Onion Beef Short Ribs image

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.

Provided by BHG Test Kitchen

Time 3h15m

Number Of Ingredients 15

3 pound beef short ribs, cut in 3x2x2-inch pieces (6 pieces)
4 cloves garlic, minced
1.5 teaspoon freshly ground black pepper
1 tablespoon olive oil
0.25 cup brandy or reduced-sodium beef broth
2 - 3 cup reduced-sodium beef broth
1 bay leaf
1 tablespoon fresh thyme leaves
1.5 pound yellow onions
2 tablespoon unsalted butter
Salt and ground black pepper
4 3/4-to 1-inch-thick diagonal slices baguette-style or other French bread
2 ounce Gruyere cheese, shredded
Fresh Italian (flat-leaf) parsley sprigs
Fresh thyme sprigs

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • 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 : Calories 633 kcal, Carbohydrate 15 g, Cholesterol 101 mg, Protein 27 g, Sodium 333 mg, Fat 49 g, UnsaturatedFat 0 g

FRENCH ONION SOUP WITH BRAISED SHORT RIBS



French Onion Soup With Braised Short Ribs image

Provided by Geoffrey Zakarian

Time 4h30m

Yield 6 servings

Number Of Ingredients 20

2 pounds bone-in beef short ribs
2 tablespoons all-purpose flour
Kosher salt and freshly ground pepper
2 tablespoons canola oil
1 carrot, chopped
1 medium yellow onion, chopped
1 leek, chopped
4 sprigs thyme, plus 1 tablespoon thyme leaves
1 bay leaf
1 head garlic, halved crosswise
1 tablespoon tomato paste
1 cup dry red wine
6 cups low-sodium beef stock
1 stick unsalted butter
6 Spanish onions, thinly sliced
3/4 cup dry sherry
1 tablespoon sherry vinegar
12 slices sourdough bread, toasted
12 slices high-quality gruyere cheese (about 6 ounces)
Chopped fresh chives, for topping

Steps:

  • Braise the short ribs: Preheat the oven to 325 degrees F. Toss the short ribs with the flour and season liberally with salt and pepper. Heat the canola oil in a large Dutch oven over medium-high heat until it begins to shimmer. Add the short ribs and cook until browned on all sides, about 8 minutes. Transfer to a plate.
  • Add the carrot, chopped onion and leek to the pot and cook, stirring, until lightly browned, about 4 minutes. Return the short ribs to the pot and stir in the thyme sprigs, bay leaf, garlic and tomato paste. Add the wine and bring to a simmer, then cook until reduced by half, about 5 minutes. Add the stock and return to a simmer. Cover, transfer to the oven and braise until the short ribs are falling off the bone, 2 hours, 30 minutes to 3 hours.
  • Meanwhile, caramelize the onions: Melt the butter in a large pot over medium heat. Add the sliced onions, reduce the heat to low and season with salt and pepper. Cook, stirring frequently, until deep golden brown, about 2 hours, 30 minutes. (Add a splash of water and scrape up any browned bits from the pot, if necessary.)
  • When the short ribs are done, remove from the broth with a slotted spoon, transfer to a plate and let cool slightly. Strain the broth, discarding the solids. Shred the meat, discarding the bones, and toss with 1 cup of the broth. Reserve the remaining broth.
  • Add the thyme leaves and sherry to the caramelized onions. Cook until the liquid is reduced by half, about 3 minutes; add the reserved broth and cook 30 more minutes. Season with salt and pepper. Skim the fat from the top of the soup. Stir in the vinegar.
  • Preheat the oven to 425 degrees F. Divide the soup among 6 ovenproof bowls; spoon about 1/3 cup shredded meat into the center of each, then top each with 2 slices toast, trimming the bread if necessary. Top each with 2 slices cheese, letting the cheese hang over the side of the bowl. Transfer to the oven and bake until golden and bubbly, about 10 minutes. Top with chives.

BEEF SHORT RIB FRENCH ONION SOUP



Beef Short Rib French Onion Soup image

Though I love French onion soup, this twist with beef short ribs adds great beef flavor and is a bit more hearty! The crocks are something else to purchase, but at $30 for a set of four which are microwave-, oven-, and dishwasher-safe, and handy for all sorts of things, they are worth it.

Provided by dbs.geek

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Onion Soup Recipes     French Onion Soup Recipes

Time 3h40m

Yield 8

Number Of Ingredients 15

1 cup all-purpose flour
2 tablespoons salt
1 tablespoon ground black pepper
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
8 meaty beef short ribs
3 tablespoons olive oil
½ cup butter
8 sweet onions (such as Vidalia®), sliced and separated into rings
2 quarts beef broth
½ cup sherry
12 sprigs fresh thyme
1 (1 pound) loaf French bread, thinly sliced
2 cups shredded Gruyere cheese

Steps:

  • Mix flour, 2 tablespoons salt, 1 tablespoon black pepper, paprika, garlic powder, and onion powder in a bowl. Dredge beef short ribs in the seasoned flour mixture. Reserve 3 tablespoons of leftover seasoned flour.
  • Heat olive oil in a large pot over medium-high heat and pan-fry the beef ribs until browned on all sides, 3 to 5 minutes per side. Remove ribs and set aside. Turn heat down to medium and melt butter in the pot; cook and stir sweet onions in the butter until soft and slightly browned, about 15 minutes. Stir constantly and reduce heat if onions begin to burn.
  • Stir 3 tablespoons of reserved seasoned flour mixture into the onions and cook and stir for 10 minutes; pour in beef broth and sherry. Bring to a boil, stirring constantly, until soup is slightly thickened; season with more salt and black pepper, if desired.
  • Strip leaves from thyme sprigs and add leaves to the soup. Gently return short ribs to the pot, reduce heat to low, and simmer soup until ribs are tender, about 2 1/2 hours. Stir soup every hour or so.
  • Preheat the oven's broiler.
  • Ladle soup into oven-safe soup crocks, placing a short rib into each bowl. Top soup with 2 slices of French bread per bowl and sprinkle about 1/4 cup of Gruyere cheese over each crock.
  • Place crocks under broiler until cheese is browned and bubbling, 2 to 3 minutes.

Nutrition Facts : Calories 1162 calories, Carbohydrate 62.6 g, Cholesterol 176.5 mg, Fat 79.3 g, Fiber 5.1 g, Protein 47.9 g, SaturatedFat 35.8 g, Sodium 3222.3 mg, Sugar 8.7 g

BRAISED SHORT RIB FRENCH DIP



Braised Short Rib French Dip image

Provided by Food Network

Categories     main-dish

Time 5h25m

Yield 4 servings

Number Of Ingredients 20

1 tablespoon unsalted butter
2 medium red onions, sliced
2 ounces red wine
2 tablespoons bacon fat
3 celery stalks, rough chopped
2 medium carrots, rough chopped
2 medium red onions, rough chopped
1 tablespoon tomato paste
12 ounces Burgundy wine
5 sprigs fresh thyme
2 bay leaves
2 sprigs fresh rosemary
3 ounces peeled garlic
32 ounces beef stock
1 1/2 pounds boneless short ribs
Kosher salt and freshly ground black pepper
Vegetable oil, for cooking
4 French sandwich rolls
8 ounces Gruyere cheese, shredded
Serving suggestion: coleslaw

Steps:

  • For the caramelized onions: Melt butter in a medium saute pan over medium heat. Add onions and cook, stirring every few minutes with a metal spoon or spatula, until a rich chocolate brown color, 30 to 45 minutes. (Do not stir too often or onions will not properly caramelize; stir often enough to prevent onions from burning.) Deglaze pan with red wine and cook an additional 2 to 3 minutes.
  • For the short ribs: Preheat oven to 350 degrees F.
  • Heat bacon fat in a medium stockpot over medium-high heat. Add the celery, carrots and onions and cook until onions are browned, 5 to 7 minutes. Add tomato paste and stir constantly until well combined and deep red, 3 to 4 minutes. Stir in wine and bring to a boil. Add all herbs and garlic and stir in beef stock. Bring to a boil. Reduce heat and let braising liquid simmer while preparing short ribs.
  • Trim excess fat from short ribs and cut into four 5- to 6-ounce portions. Sprinkle all sides of the short ribs with salt and pepper. Brush bottom of a large Dutch oven with a little vegetable oil and heat until smoking hot. Add short ribs. Brown all sides and turn off the heat; turn off the heat to the braising liquid as well.
  • Carefully ladle all the braising liquid along with the herbs and vegetables over the short ribs. Cover cook in the oven, 4 hours.
  • Using metal tongs, carefully remove each short rib from the braising liquid and set aside to cool. Strain braising liquid. Discard vegetables and herbs, reserving liquid. Set aside.
  • Raise oven temperature to 375 degrees F. Slice short ribs and remove any excess fat. Heat braising liquid in a medium pot. Add sliced short ribs and caramelized onions and heat approximately 5 minutes. Remove short ribs and caramelized onions and place inside French rolls; arrange on a baking sheet. Top with Gruyere and toast in oven until cheese is well melted, 5 to 7 minutes. Serve with coleslaw and a cup of warm braising liquid for dipping.

FRENCH INFLUENCED BRAISED BEEF SHORT RIBS



French Influenced Braised Beef Short Ribs image

I found this recipe in Cooking Enthusiast catalog, under the title of French Influenced. Very tender meat and nice thick sauce. Wonderful flavor. The recipe did call for 2 large sprigs of fresh Rosemary and I opted to use bay leaves instead as I don't care for Rosemary.

Provided by Papa D 1946-2012

Categories     Meat

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 14

4 -5 lbs beef short ribs
salt and pepper
2 tablespoons vegetable oil
1 large onion, diced
2 1/2 cups diced carrots
2 1/2 cups chopped celery
8 garlic cloves, minced
6 ounces tomato paste
1 cup beef broth
1 1/2 cups red wine
2 bay leaves
1/4 cup chopped scallion (optional)
1 tablespoon water
1 tablespoon cornstarch

Steps:

  • Season ribs with salt and pepper.
  • Heat 2 tbs.oil in large dutch oven or braiser over medium high heat, add short ribs and brown as evenly as possible. Do in batches.
  • Remove ribs and set aside. Reduce heat to medium and add onions, carrots, celery, garlic and cook until tender.
  • Add tomato paste, beef broth, red wine and cook, stirring, until incorporated, add ribs and bay leaves, reduce to a simmer, cover and cook over low heat for 3 - 3 1/2 hours or until meat easily falls off the bone.
  • Remove from heat and let sit for about 15 minutes for fat to rise to the top, skim off any fat with a ladle. If sauce isn't thick enough remove ribs and add water/cornstarch mixture and bring to a boil, stir to thicken.
  • Serve ribs over egg noodles and top with sauce.
  • Garnish with scallions. (optional).

Nutrition Facts : Calories 1339.3, Fat 114.6, SaturatedFat 48.4, Cholesterol 229.8, Sodium 597.4, Carbohydrate 18.2, Fiber 3.9, Sugar 8.2, Protein 46.6

FAST AND EASY SLOW-COOKED SHORT RIBS



Fast and Easy Slow-Cooked Short Ribs image

Few ingredients, under 3 minutes, and come back to a finished dinner. Fresh rosemary is best, but dried works just fine too.

Provided by Susan Gartin

Categories     Main Dish Recipes     Rib Recipes

Time 8h10m

Yield 6

Number Of Ingredients 5

3 pounds beef short ribs, or more to taste
1 (10.5 ounce) can condensed French onion soup
salt and ground black pepper to taste
1 (12 ounce) bottle chili sauce
2 tablespoons chopped fresh rosemary, or more to taste

Steps:

  • Place short ribs into a slow cooker; top with French onion soup. Season mixture with salt and pepper. Pour chili sauce over exposed parts of ribs; sprinkle with rosemary.
  • Cook on Low for 8 to 10 hours.

Nutrition Facts : Calories 500.6 calories, Carbohydrate 5.7 g, Cholesterol 95.2 mg, Fat 42.5 g, Fiber 0.5 g, Protein 22.7 g, SaturatedFat 17.9 g, Sodium 549.1 mg, Sugar 2.5 g

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