Description
A rich and comforting soup made with melt-in-your-mouth short ribs, deeply caramelized onions, and a savory broth. Perfect for chilly nights and hearty appetites.
Ingredients
Scale
- 2 pounds bone-in short ribs, trimmed of excess fat
- 4 large yellow onions, thinly sliced
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 6 cups beef broth
- 4 sprigs fresh thyme
- 2 bay leaves
- 1½ teaspoons salt, or to taste
- ½ teaspoon black pepper, freshly ground
- Crusty bread slices, for serving
Instructions
- Heat a large Dutch oven over medium-high heat and add 1 tablespoon of olive oil.
- Season the short ribs with salt and pepper, then sear in batches until browned on all sides. Remove and set aside.
- Lower the heat and add remaining oil and butter. Add onions and cook slowly for 25–30 minutes, stirring often, until deeply golden. Stir in garlic and cook for 1 more minute.
- Return the short ribs to the pot. Add beef broth, thyme, bay leaves, and more salt if needed. Bring to a simmer.
- Cover partially, reduce heat, and simmer for 2½ to 3 hours until meat is very tender.
- Remove short ribs and bay leaves. Shred the meat off the bones and return it to the pot. Stir and taste to adjust seasoning.
- Toast crusty bread slices. Optionally, top with cheese and broil until melted.
- Serve soup hot with toasted bread on top or on the side, and garnish with fresh herbs if desired.
Notes
- Chill soup before storing to easily skim fat from the top.
- Use high-quality broth for a richer flavor.
- This soup tastes even better the next day.
- Add a splash of vinegar at the end to brighten the flavors.
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 6g
- Sodium: 980mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 105mg
Keywords: short rib onion soup, braised beef soup, hearty winter soup, slow-cooked soup recipe