Go Back

French Onion Short Ribs with Gruyère Cheese Toast

A cozy and comforting dish featuring tender short ribs infused with French onion flavors, topped with Gruyère cheese toast.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, French
Calories: 650
Ingredients Method Notes

Ingredients
  

For the Short Ribs
  • 4 lbs bone-in beef short ribs
  • 2 large onions, thinly sliced
  • 4 cloves garlic, minced
  • 2 cups beef stock
  • 1 cup dry white wine
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons fresh thyme (or 1 teaspoon dried thyme)
  • Salt and pepper, to taste
For the Gruyère Cheese Toast
  • 1 baguette sliced into thick pieces
  • 1 cup Gruyère cheese, grated
  • 1 tablespoon fresh parsley, chopped (for garnish)

Method
 

Preheating
  1. Start by preheating your oven to 350°F (175°C).
Searing Short Ribs
  1. In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat.
  2. Generously season short ribs with salt and pepper, then sear in batches until browned on all sides.
Sautéing Onions and Garlic
  1. Remove the short ribs and add onions to the pot. Cook for about 10-15 minutes, until caramelized.
  2. Add garlic and cook for another minute until fragrant.
Deglazing
  1. Pour in the white wine and balsamic vinegar, scraping up any bits stuck to the bottom.
Braising
  1. Return short ribs to the pot, add beef stock and thyme. Bring to a simmer.
  2. Cover and transfer to the oven. Braise for 2.5 to 3 hours, until meat is tender.
Preparing Cheese Toast
  1. Slice the baguette and place on a baking tray. Top with Gruyère cheese.
  2. Broil briefly in the oven, keeping a close eye to prevent burning.
Serving
  1. Plate the short ribs, ladling onion broth over the top. Serve with cheesy toast and garnish with parsley.

Notes

This dish tastes even better the next day! Store in the fridge after cooling and reheat to serve. Don't skimp on the cheese for that melty goodness.