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French Onion Short Ribs Stew Recipe

ByCaroline
Jump to Recipe· 4.5 from 5 reviews

If you’re craving something deeply comforting, rich, and packed with layers of savory goodness, you are going to fall head over heels for this French Onion Short Ribs Stew Recipe. It’s basically the lovechild of classic French onion soup and a hearty short ribs stew — all slow-cooked to tender perfection with caramelized onions, fragrant herbs, and topped off with bubbly Gruyère cheese toast. Trust me, once you try this stew, it’ll become your go-to for those chilly evenings when you want something special but easy enough to make at home.

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Why This Recipe Works

  • Complex flavor layering: Caramelized onions and herbs create depth that makes every bite savory and satisfying.
  • Tender, melt-in-your-mouth short ribs: Slow cooking breaks down the meat perfectly, transforming tough cuts into buttery tenderness.
  • Cheesy toasted bread topping: Adds a fun, crispy, melty texture reminiscent of French onion soup—just elevated.
  • Flexible cooking methods: Whether you prefer oven- or crockpot-cooked, this recipe adapts to your schedule without sacrificing flavor.
French Onion Short Ribs Stew, hearty onion and short ribs stew, slow-cooked beef and onion dish, savory French onion and short ribs recipe, comforting beef stew with caramelized onions - A close-up of a dark pot filled with a rich stew bubbling gently. Inside the stew, there are thick pieces of raw red meat, soft orange baby carrots, caramelized brown onion slices, and visible spices including two whole bay leaves and a star anise floating on top along with some red pepper flakes. The surface of the stew has frothy bubbles and a creamy brown texture from the cooking liquid. The pot sits on a stove, with the focus clearly on the hearty ingredients simmering inside. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Each ingredient in this French Onion Short Ribs Stew Recipe has its role in creating the rich and cozy experience you will love. From the sweetness of caramelized onions to the umami boost of tamari, these flavors blend harmoniously to make a truly comforting stew. Here are my favorite tips for picking them out and making sure your stew turns out fabulous.

French Onion Short Ribs Stew, hearty onion and short ribs stew, slow-cooked beef and onion dish, savory French onion and short ribs recipe, comforting beef stew with caramelized onions - Flat lay of six whole uncracked brown eggs, a small pile of thinly sliced yellow onions, two whole fresh shallots sliced, four cloves of fresh garlic chopped, a small white bowl of golden salted butter, a small white bowl of dry white wine, a small white bowl of low sodium chicken broth, a few fresh sprigs of thyme with leaves, a sprig of fresh sage with chopped leaves, a few dried red chili flakes scattered, two fresh bay leaves, one whole star anise pod, four large bone-in beef short ribs with natural marbling, a small bunch of baby carrots, six slices of rustic French bread, and a small white bowl filled with shredded Gruyère cheese, all placed in a perfectly balanced symmetrical arrangement on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Salted butter: Essential for caramelizing onions to a deep golden color and adding richness.
  • Yellow onions: Their natural sweetness develops beautifully when cooked low and slow.
  • Dry white wine: Adds acidity to balance the stew’s richness, choose something you’d enjoy sipping.
  • Black pepper: Freshly ground pepper wakes up the flavors without overpowering.
  • Shallots: They provide a delicate, mild onion flavor that layers nicely under the main onion notes.
  • Garlic: Brings warmth and depth—don’t skip it!
  • Fresh thyme and sage: These herbs add earthiness and complexity, pairing perfectly with beef.
  • Chili flakes: For a subtle kick that lifts the stew just enough without heat overload.
  • Low sodium chicken broth: The stew’s base liquid—low sodium lets you control saltiness as it cooks down.
  • Tamari or soy sauce (low sodium): Delivers a punch of umami that enriches flavors without overtaking the stew.
  • Bone-in beef short ribs: Best cut for slow cooking; the bones add flavor and gelatin for tender, succulent meat.
  • Bay leaves: Classic aromatic that adds subtle depth during the long simmer.
  • Star anise (optional): Adds a whisper of sweet licorice flavor, turning the stew slightly exotic and more layered.
  • Baby carrots: Toss them in toward the end to add a sweet crunch and color.
  • French bread: Toasted and topped with cheese to create that irresistible crusty accent.
  • Gruyère cheese: Melts beautifully for a gooey, nutty topping reminiscent of classic French onion soup.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love about this French Onion Short Ribs Stew Recipe is how easy it is to adapt to whatever you have or like. Whether you’re extra hungry, cooking for kids, or just want a veggie boost, there’s room to make the dish really suit your priorities. Here are a few tweaks I’ve tried myself.

  • Variation: I sometimes swap tamari for a splash of balsamic vinegar to add a different tangy depth—it’s surprisingly delicious!
  • Make it spicy: If you like heat, increase the chili flakes or toss in a diced jalapeño with the onions to wake things up a bit.
  • Vegetarian alternative: You can replace short ribs with hearty mushrooms like portobello or king oyster and use vegetable broth—still fantastic in flavor.
  • Make ahead: This stew tastes even better the next day, so don’t hesitate to make it a day ahead and gently reheat for dinner.

Step-by-Step: How I Make French Onion Short Ribs Stew Recipe

Step 1: Sizzling Sweet Onion Start

Start by melting the salted butter in a large Dutch oven over high heat. Toss in your thinly sliced yellow onions, and let them soften for about 5 minutes. This is where the magic starts — gently cooking the onions releases their natural sugars and sweetness. When you add the white wine and season with generous black pepper, stir and let the wine evaporate while the onions turn nice and golden, about 5-8 minutes. The key here is patience; don’t rush or burn the onions as they form the stew’s flavor base.

Step 2: Layering Flavors & Adding Meat

Once your onions have a lovely golden hue, toss in shallots, garlic, fresh thyme, sage, and a pinch of chili flakes. Stir everything together so those flavors mingle. Then add the short ribs right on top. Pour in 6 cups of your broth, the tamari, bay leaves, and star anise if you’re using it. This combo infuses the meat with incredible savory depth as it slowly cooks. Cover your pot, slide it into a preheated 325°F oven, and let it work its slow magic for 2 ½ to 3 hours—until the ribs are fall-off-the-bone tender.

Step 3: Adding Carrots and Shredding Meat

About 1 to 2 hours before the stew is done, add the baby carrots so they cook through but still keep a bit of bite and brightness. Once the meat is tender, remove the bay leaves and star anise, and carefully shred the short ribs, discarding any bones or excess fat. Give the stew a taste and add salt if needed—you’ll often find the tamari does a great job controlling the savory saltiness, so adjust gently.

Step 4: Toasting Bread & Melting Cheese

Switch your oven to 425°F and arrange the French bread slices on a baking sheet. Toast them for 10 minutes until they’re dry and sturdy enough to hold the cheese without getting soggy. Then switch to broil, pile on shredded Gruyère, and broil just 2 to 3 minutes until the cheese bubbles and browns lightly. This step always feels like a little celebration—it smells divine and adds the perfect finishing touch.

Step 5: Serve and Enjoy!

Ladle your rich stew into bowls, top with the cheesy toast right on top (or on the side if you prefer), generously crack fresh black pepper, and sprinkle a few thyme leaves for that fresh herbal pop. Then dig in, savoring every warm bite of this French Onion Short Ribs Stew Recipe that feels like a hug in a bowl.

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Tips from My Kitchen

  • Patience is key: Don’t rush the onion caramelization – it’s the secret to that deep, rich flavor.
  • Choose quality short ribs: I always recommend bone-in for flavor – trust me, it makes a big difference.
  • Adjust broth carefully: Start with low sodium broth and season towards the end so it’s balanced, not salty.
  • Cheese toast timing: Keep a close eye when broiling the cheese—it melts fast and burns faster if you get distracted!

How to Serve French Onion Short Ribs Stew Recipe

French Onion Short Ribs Stew, hearty onion and short ribs stew, slow-cooked beef and onion dish, savory French onion and short ribs recipe, comforting beef stew with caramelized onions - A close-up image of a large bowl of soup with two pieces of toasted bread on top, each covered with melted light yellow cheese and sprinkled with small green herb leaves and black pepper. The soup has a rich brown broth with visible chunks of dark brown cooked meat, small green herbs, and bits of vegetables like orange carrots. The bowl has a textured gray outer rim and is placed on a soft brown cloth on a white marbled surface. A woman’s hand is gently holding the edge of the bowl from the bottom left corner. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping this stew with fresh thyme leaves and an extra crack of black pepper right before serving. It gives an herbal brightness that cuts through the richness perfectly. Sometimes, if I’m feeling extra fancy, a sprinkle of chopped parsley adds a vibrant green pop. Don’t forget to gently spoon the cheesy toast on top—it’s the showstopper!

Side Dishes

This hearty stew doesn’t need much on the side, but I often pair it with a simple green salad dressed with vinaigrette to refresh the palate. Roasted Brussels sprouts or a garlic mashed potato make great companions too if you want to up the veggie or carb game.

Creative Ways to Present

For special dinners, I scoop the stew into individual oven-safe ramekins, top with cheese toast, and broil them individually—it makes for a cute, bubbly presentation. Adding a small herb sprig or edible flowers can give a rustic yet elegant vibe. Trust me, it impresses every time!

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in airtight containers in the fridge for up to 3 days. The stew thickens and flavors deepen overnight, making it even tastier the next day. Just keep the cheese toast separate so it doesn’t get soggy.

Freezing

This stew freezes beautifully. I portion it into freezer-safe bags or containers, leaving the cheese toast out to add fresh when you reheat. When thawed, the texture and flavor hold up really well, which is perfect for quick dinners down the line.

Reheating

To reheat, gently warm the stew on the stovetop over low heat to avoid drying out the meat. If it thickens too much, just splash in a bit more broth or water. Toast fresh bread and melt Gruyère on top right before serving to recapture that fresh-from-the-oven feel.

FAQs

  1. Can I make this French Onion Short Ribs Stew Recipe in a slow cooker?

    Absolutely! In fact, one of the best parts of this recipe is how versatile it is. After sautéing your onions and aromatics on the stove, just transfer everything to your slow cooker, add the short ribs, broth, tamari, and spices, and cook on low for 7-8 hours or high for 5-6 hours. Add the carrots during the last hour or two. It’s a great hands-off option if you want dinner ready when you get home.

  2. What type of wine works best in this stew?

    A dry white wine like Pinot Grigio or Sauvignon Blanc is my pick—it adds just the right amount of acidity and a subtle fruity note that balances the stew’s richness nicely.

  3. Can I use boneless short ribs?

    You can, but I prefer bone-in short ribs for this recipe because the bones add extra flavor and richness to the stew. If using boneless, you might need to watch the cooking time as it can cook a bit faster.

  4. How do I prevent the cheese toast from getting soggy?

    Toast your French bread until it’s very dry before adding Gruyère and broiling. Serve it immediately on top of or alongside the stew rather than soaking it in too early. This keeps the toast crispy and melty at the same time.

Final Thoughts

This French Onion Short Ribs Stew Recipe has become one of my all-time favorites—not just because it tastes incredible, but because it brings a cozy, comforting feeling every time I make it. It’s perfect for dinner parties or a quiet night in when you want something that feels like a treat without fuss. If you’re looking for a recipe that marries elegant French flavors with the soul-warming goodness of a stew, I can’t recommend this enough. You’ve got this—I can’t wait for you to try it and make it your own!

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French Onion Short Ribs Stew Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 5 reviews
  • Author: Caroline
  • Prep Time: 30 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 30 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: French-American
Print Recipe

Description

French Onion Short Ribs is a comforting and hearty dish featuring tender, slow-cooked beef short ribs simmered with caramelized onions, herbs, and a splash of white wine. Served with cheesy toasted French bread, this meal blends rich, savory flavors perfect for a satisfying dinner.

Ingredients

Main Ingredients

  • 6 tablespoons salted butter
  • 4 medium yellow onions, thinly sliced
  • 1/2 cup dry white wine (Pinot Grigio or Sauvignon Blanc)
  • Black pepper to taste
  • 2 shallots, sliced
  • 4 cloves garlic, chopped
  • 2 tablespoons fresh thyme leaves
  • 2 tablespoons chopped fresh sage
  • Chili flakes to taste
  • 6-8 cups low sodium chicken broth
  • 1/2 cup tamari or low sodium soy sauce
  • 4 pounds bone-in beef short ribs
  • 2 bay leaves
  • 1 star anise (optional)
  • 2 cups baby carrots

For Serving

  • 6 slices French bread
  • 2 cups shredded Gruyère cheese

Instructions

  1. Preheat oven. Set your oven to 325° F to prepare for slow roasting the short ribs.
  2. Sauté onions and aromatics. In a large oven-safe Dutch oven over high heat, melt the butter and add the sliced onions. Cook for 5 minutes until softened. Pour in the white wine and season with black pepper. Cook an additional 8 minutes until the wine evaporates and the onions turn lightly golden. Add shallots, garlic, thyme, sage, and chili flakes, stirring to combine.
  3. Add short ribs and broth. Place the short ribs into the Dutch oven, then pour over 6 cups of chicken broth. Add tamari, bay leaves, and star anise if using. Cover the pot with a lid.
  4. Roast short ribs. Place the Dutch oven in the oven and roast for 2 1/2 to 3 hours or until the ribs are tender and fall off the bone. Add baby carrots into the pot during the last 1 to 2 hours of cooking to soften.
  5. Shred meat and season. Remove bay leaves and star anise, discard any bones and excess fat. Gently shred the meat in the pot and season with salt if needed. Keep warm on the stovetop over low heat.
  6. Prepare cheesy toast. Increase the oven temperature to 425° F. Arrange the French bread slices on a baking sheet and toast them for 10 minutes until they are very dry and crisp. Switch the oven to broil, top the toasted bread with shredded Gruyère cheese, and broil for 2 to 3 minutes until the cheese is bubbly and golden.
  7. Serve the dish. Ladle the short rib and onion mixture into bowls. Top each serving with a cheesy toast slice, freshly ground black pepper, and some fresh thyme leaves. Enjoy immediately.

Notes

  • For a quicker version, use a crockpot following the same sautéing steps but slow cook on low for 7 to 8 hours or high for 5 to 6 hours, adding carrots during the last 1 to 2 hours.
  • If you don’t have tamari, use low sodium soy sauce instead.
  • Star anise is optional but adds a subtle aromatic flavor; omit if not preferred.
  • Make sure to dry out the bread well before broiling to get the perfect crunchy base for the cheese.
  • Adjust chili flakes to your preferred spice level or omit for milder flavor.

Nutrition

  • Serving Size: 1 serving
  • Calories: 650 kcal
  • Sugar: 8 g
  • Sodium: 700 mg
  • Fat: 42 g
  • Saturated Fat: 18 g
  • Unsaturated Fat: 20 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 4 g
  • Protein: 45 g
  • Cholesterol: 130 mg

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