1-First Steps: Prep and Browning Begin with your mise en place: melt 6 tablespoons of butter in a large Dutch oven over high heat and add the 4 medium yellow onions, sliced thin, cooking them for about 5 minutes until they soften. This sets the stage for that signature caramelized onion flavor in your French onion beef short rib soup. Next, pour in the 1/2 cup of dry white wine and a dash of pepper, letting it cook for 5-8 minutes until the wine evaporates and the onions turn lightly golden.

2-Add Ingredients and Cook: Add in 2 shallots, 4 cloves of garlic, 2 tablespoons each of fresh thyme and sage, chili flakes to taste, and the 4 pounds of bone-in beef short ribs. Pour 6 cups of low-sodium chicken broth over everything, along with 1/2 cup of low-sodium tamari or soy sauce, 2 bay leaves, and 1 star anise if you’re using it. For the stove/oven method, cover and roast at 325°F for 2.5 to 3 hours until the ribs are tender.

3-Midway and Finishing Touches: About 1-2 hours in, add the 2 cups of carrots to let them cook through without over-softening. Once done, remove the bay leaves and star anise, discard the bones and excess fat, and lightly shred the meat, keeping it warm on low heat. To finish, crank the oven to 425°F and toast 6 slices of French bread on a baking sheet for 10 minutes until dry, then broil them with 2 cups of shredded Gruyere cheese for 2-3 minutes until bubbly.

4-Serve: Ladle the soup into bowls, top with the cheesy toast, fresh thyme, and black pepper, and maybe a drizzle of chili garlic oil for extra kick. If you’re using a crockpot, sauté the butter and onions first, then transfer everything to cook on low for 7-8 hours. Remember, these methods make French onion beef short rib soup adaptable for any schedule, and for more beef ideas, try our beef fried rice for a quick twist.