Description
A rich and savory soup filled with caramelized onions, tender beef short ribs, and red wine, perfect for chilly days.
Ingredients
Scale
- 2 lbs short ribs
- 4 large onions, thinly sliced
- 4 cloves garlic, minced
- 6 cups beef broth
- 1 cup red wine
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 teaspoons fresh thyme
- Salt and pepper to taste
- Crusty bread for serving
Instructions
- Heat olive oil and butter in a large pot over medium heat. Add onions and cook until caramelized, about 30-40 minutes.
- Push the caramelized onions to the side and add minced garlic. Cook for 1 minute until fragrant.
- Add the short ribs to the pot, season with salt and pepper, and sear on all sides.
- Pour in the red wine, scraping the bottom of the pot to deglaze.
- Add the beef broth and fresh thyme, stirring everything together.
- Cover the pot and cook on low heat for 3-4 hours until the ribs are fork-tender.
- Serve hot with crusty bread on the side.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for about 3 months.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 5g
- Sodium: 700mg
- Fat: 34g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 100mg