Rich and Tender French Onion Short Ribs with Gruyère Cheese Toast

Instructions

Step 1: Preheat your oven to 325°F (163°C). Season the short ribs generously with salt and pepper.

Step 2: In a large Dutch oven, heat olive oil over medium-high heat. Brown the short ribs on all sides, about 3-4 minutes per side. Remove and set aside.

Step 3: Reduce heat to medium. Add butter, then the sliced onions. Cook slowly, stirring often, until deeply caramelized (about 25-30 minutes).

Step 4: Stir in garlic, carrots, and celery. Cook for 5 more minutes. Add tomato paste and flour; stir to combine and cook for 2 minutes.

Step 5: Pour in the red wine, scraping up browned bits. Simmer for 5 minutes. Add beef broth, Worcestershire sauce, thyme, bay leaves, and return the short ribs to the pot.

Step 6: Cover and transfer to the oven. Braise for 2.5 to 3 hours until the short ribs are fall-apart tender.

Step 7: While the ribs finish, toast baguette slices on a baking sheet. Top with Gruyère cheese and broil until melted and bubbly.

Step 8: Remove bay leaves from the pot. Skim off excess fat if needed. Serve hot with the cheese toasts floating on top and extra thyme for garnish.

Storage Information

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop. The flavors deepen overnight, making it even more delicious the next day. You can also freeze the stew (without the cheese toasts) for up to 3 months.