Ingredients:

  • 3 lbs Bone-in Beef Short Ribs
  • Kosher Salt & Fresh Black Pepper to taste
  • 1/4 cup All-Purpose Flour
  • 2 Tbsp Unsalted Butter (for searing)
  • 1 Tbsp Olive Oil
  • 4 large Yellow Onions, sliced thinly
  • 4 cloves Garlic, minced
  • 1/2 cup Dry Sherry or Dry White Wine
  • 6 cups Low Sodium Beef Broth
  • 4 Fresh Thyme Sprigs
  • 2 Bay Leaves
  • 2 Tbsp Unsalted Butter (for finishing)
  • 1 Tbsp Worcestershire Sauce
  • 1 tsp Balsamic Vinegar
  • 1 loaf Baguette or French Bread, sliced into 3/4-inch rounds
  • 8 oz Gruyère Cheese, freshly grated

Instructions:

  1. Pat short ribs thoroughly dry. Season aggressively with salt and pepper. Dust lightly with flour, shaking off any excess.
  2. Heat 2 Tbsp butter and 1 Tbsp olive oil in a large Dutch oven over medium-high heat. Sear ribs in batches until deeply browned on all sides. Remove ribs and set aside.
  3. Reduce heat to medium-low. Add the sliced onions and a splash more butter if the pot looks dry. Cook slowly, stirring occasionally, for 45–60 minutes until deep mahogany brown.
  4. Add minced garlic and cook for 1 minute until fragrant. Pour in the sherry/wine and vigorously scrape up any browned bits (the fond) from the bottom of the pot. Allow liquid to reduce by half.
  5. Return the short ribs to the pot. Add beef broth, thyme, and bay leaves, ensuring the ribs are mostly submerged.
  6. Cover the Dutch oven tightly and transfer to a preheated 325°F (160°C) oven. Braise for 3 to 3.5 hours, or until the beef is easily shredded with a fork.
  7. Remove the ribs from the pot. Skim any large pools of fat from the surface of the broth. Shred the meat, discarding bones and excess large pieces of fat. Return the shredded beef to the pot.
  8. Stir in the finishing butter, Worcestershire sauce, and balsamic vinegar. Taste the broth and adjust salt and pepper as needed. Keep warm.
  9. Preheat broiler. Arrange baguette slices on a baking sheet. Toast lightly under the broiler until golden (about 1-2 minutes per side).
  10. Ladle the hot soup into oven-safe bowls. Float one or two toasted baguette slices on top of each serving. Generously cover the bread and the surrounding soup edge with grated Gruyère.
  11. Place bowls on a sturdy baking sheet and place under the hot broiler for 2–4 minutes, watching closely, until the cheese is melted, bubbly, and beautifully browned. Serve immediately.