Ingredients
Scale
- 6 tablespoons salted butter
- 4 medium yellow onions, thinly sliced
- Black pepper, to taste
- 2 shallots, sliced
- 4 cloves garlic, chopped
- 2 tablespoons fresh thyme leaves
- 2 tablespoons chopped fresh sage
- Red chili flakes, to taste
- 6-8 cups low sodium chicken broth
- 1/2 cup tamari or low-sodium soy sauce
- 4 pounds bone-in beef short ribs
- 2 bay leaves
- 1 star anise (optional)
- 2 cups baby carrots
- 6 slices French bread
- 2 cups shredded Gruyère cheese
Instructions
- Preheat Oven: Preheat oven to 325°F (165°C).
- Cook Onions: Melt butter in a large oven-safe Dutch oven over medium-high heat. Add onions and cook 10 minutes until softened and lightly caramelized. Season with black pepper.
- Add Aromatics & Short Ribs: Stir in shallots, garlic, thyme, sage, and red chili flakes. Add short ribs, pour in chicken broth, tamari, bay leaves, and star anise (if using). Cover and transfer to oven.
- Roast Short Ribs: Roast 2.5-3 hours until tender. Add baby carrots during last 1-2 hours.
- Shred Meat: Remove from oven. Discard bay leaves and star anise, remove bones, shred meat, and return to low heat on stove. Adjust seasoning.
- Prepare Cheesy Toast: Preheat oven to 425°F (220°C). Toast French bread slices 10 minutes until dry and crisp. Switch to broil, top with Gruyère, and broil 2-3 minutes until bubbly and golden.
- Serve Soup: Ladle soup into bowls, top each with cheesy toast, garnish with black pepper and fresh thyme.
Notes
- Star anise is optional but adds depth to the broth.
- Can use beef broth instead of chicken broth for richer flavor.
- Leftovers store well in the fridge up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Oven Roasted
- Cuisine: French