Oven-Braised Short Rib Onion Soup

Ingredients

3 pounds bone-in beef short ribs

to taste Kosher salt and freshly ground pepper

2 tablespoons olive or vegetable oil

1.5 cups large carrot, chopped

2 large yellow onions, chopped

1 large leek, chopped optional

4 fresh thyme sprigs

1 bay leaf

8 garlic cloves, smashed and peeled

1 tablespoon tomato paste

1 cup red wine any variety, but ideally a dry one

8 cups beef broth or stock

6 tablespoons unsalted butter

2.5 to 2.75 pounds yellow onions, peeled and thinly sliced

0.5 cup dry sherry

6 to 8 thick slices sourdough or country bread one per bowl

1 small garlic clove, peeled

1 cup gruyere cheese coarsely grated

to taste chopped fresh chives

Equipment

Dutch oven

large pot

baking sheet

slotted spoon

fat separator

Directions

Preheat the oven to 325°F. Season the short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Brown the short ribs on all sides and set them aside.

Pour off excess fat, leaving 2 tablespoons in the pot. Add chopped carrot, onions, and leek if using. Cook until lightly browned at the edges. Season with salt and pepper. Add tomato paste and cook for 2 minutes.

Add red wine, cook until reduced. Return the short ribs and any juices to the pot. Add garlic, thyme, bay leaf, and broth. Cover and transfer to the oven. Braise until the ribs are falling off the bone, about 2.5 to 3 hours.

Meanwhile, in another large pot, melt butter over medium heat. Add onions, coat them in butter, and cover the pot. Cook on medium-low for 15 minutes.

Uncover, increase heat slightly, and stir in salt. Cook onions, stirring every 5 minutes until caramelized. This will take about 40 to 90 minutes. Add sherry, scraping up any stuck onions. Simmer until the sherry evaporates.

Remove the short ribs from the broth. Strain the broth and discard the vegetables. Use a fat separator if needed. Discard the bones and pull the meat into chunks.

Combine the caramelized onions, broth, and meat in a pot. Simmer for 10 to 15 minutes. Season to taste.

For the cheese toasts, preheat the broiler. Toast the bread until semi-firm. Rub with the garlic clove. Top with grated gruyere and broil until melted and browned.

To serve, ladle the soup into bowls, add a cheese toast, and sprinkle with chopped chives.