French Onion Beef with Tender Short Ribs and Gruyère (Print version)

Fork-tender short ribs braised with caramelized onions and beefy broth, then served with bubbly Gruyère baguette toasts.

# Ingredients:

For the short ribs and onions

01 - 3 lb (1.4 kg) bone-in beef short ribs, about 6 pieces
02 - 2 teaspoons kosher salt, plus more to taste
03 - 1 teaspoon black pepper
04 - 1 tablespoon olive oil
05 - 3 tablespoons unsalted butter
06 - 4 large yellow onions, thinly sliced
07 - 2 shallots, thinly sliced
08 - 4 garlic cloves, minced
09 - 1 tablespoon tomato paste
10 - 1/2 cup (120 ml) dry red wine
11 - 4 cups (950 ml) low-sodium beef broth
12 - 1 tablespoon Worcestershire sauce
13 - 6 fresh thyme sprigs
14 - 2 bay leaves
15 - 1 teaspoon sherry vinegar or red wine vinegar

For the Gruyère toasts

16 - 1 small baguette, cut into 8 thick slices
17 - 1 1/2 cups (165 g) shredded Gruyère cheese
18 - 1 tablespoon chopped parsley or chives, optional

# Instructions:

01 - Preheat the oven to 325°F. Pat the short ribs very dry, then season all over with kosher salt and black pepper.
02 - Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs for 3-4 minutes per side until deeply browned, then transfer them to a plate.
03 - Reduce the heat to medium-low. Add butter, onions, and shallots to the pot. Cook for 30-35 minutes, stirring often, until the onions are soft, dark golden, and jammy.
04 - Stir in the garlic and tomato paste for 1 minute. Add the wine and scrape up the browned bits, then stir in beef broth, Worcestershire sauce, thyme, and bay leaves.
05 - Return the short ribs to the pot, bone side down if possible. Cover and transfer to the oven for 2 1/2 to 3 hours, until the meat is fork-tender.
06 - Discard the thyme stems and bay leaves. Skim excess fat if needed, then stir in the vinegar. Taste the broth and adjust with salt and pepper.
07 - Place baguette slices on a baking sheet and toast lightly. Top with Gruyère and broil for 1-3 minutes, watching closely, until melted and browned in spots.
08 - Spoon short ribs, onions, and broth into shallow bowls. Top each serving with Gruyère toast and parsley or chives if using.

# Good to know:

01 - Best served hot, while the Gruyère toast is crisp.
02 - The braise can be made 1 day ahead and reheated gently.
03 - If the broth reduces too much, loosen it with a splash of beef broth.

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