Serving: Pair with a light salad or roasted vegetables for a complete meal.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
Freezing: Freeze soup (without bread) in portions for up to 2 months.
Variations
Vegetable Boost: Add carrots, celery, or mushrooms for extra flavor and nutrition.
Wine Enhancement: Add ½ cup dry red wine when deglazing the pot after browning the short ribs for a richer depth of flavor.
Cheese Swap: Try Swiss, Comté, or even a sharp cheddar for a different twist on the classic topping.
FAQ
1. Can I use other cuts of beef?
Yes, chuck roast or beef shank works well as long as it’s braised slowly.
2. Can I make this in a slow cooker?
Absolutely. Brown the ribs and caramelize onions first, then transfer everything to a slow cooker. Cook on low for 6–8 hours.
3. Can I prepare it ahead?
Yes! The soup tastes even better the next day after the flavors have melded.
This French Onion Beef Short Rib Soup is rich, comforting, and perfect for any chilly evening. The tender short ribs and caramelized onions create a soulful experience in every bite.
