Onion Short Rib Stew (Print Version)
# Ingredients:
→ Soup
01 -
2 cups water
02 -
2 pounds beef short ribs, bone-in
03 -
2 cups beef stock
04 -
3 tablespoons butter, unsalted
05 -
3 onions, yellow, sliced thinly
06 -
4 crushed garlic cloves
07 -
1 sprig of fresh thyme or 2 teaspoons leaves
08 -
1 dry bay leaf
09 -
1 cup red wine (dry)
10 -
Add pepper and salt to your liking
11 -
2 tablespoons of optional flour
12 -
1 tablespoon olive oil
→ Gruyère Toast
13 -
1 garlic clove, cut in half
14 -
2 tablespoons butter, melted
15 -
6 slices of baguette bread, French-style
16 -
1 ½ cups Gruyère cheese, grated
# Instructions:
01 -
In a little oil, give the ribs a quick sear until they’re golden and crispy all around.
02 -
On medium-low heat, cook onions in butter for 25-30 minutes. Stir in garlic and wine, letting it cook down to about half.
03 -
Add ribs back into the pot along with the liquids and herbs. Let everything simmer for 2.5 to 3 hours. Once the meat is super tender, shred it.
04 -
Spread butter on baguette slices and toast them at 400°F. Rub the crunchy bread with garlic, sprinkle cheese on top, and broil to melt it.
05 -
Spoon soup into bowls and float the cheesy toast on top.
# Notes:
01 -
Swap wine with extra broth if you prefer
02 -
Thicken with flour if you want
03 -
Meat is done when it’s falling off the bone easily