Braised Short Ribs, Onion Soup Style

Braised Short Ribs, Onion Soup Style

prep time

minutes
cook time

minute
servings
4

Ingredients











Cooking Instructions

1

Heat oven to 325°F. Season short ribs liberally with salt and pepper. Place in single layer in deep casserole or baking pan with tight fitting lid. Top with diced vegetables. Pour in enough stock to cover meat. Cover; bake 3 to 4 hours or until fork tender.


2

Meanwhile, heat oil over medium-high heat in large Dutch oven or pot. Add onions. Cook 5 minutes or until bottom onions brown. Stir from the bottom, folding bottom layer of onions over the top. Continue cooking over medium heat, stirring every 5 minutes until onions are deep golden brown, tender and sweet, 20 to 30 minutes total. Season to taste with salt. Add red wine vinegar to taste.


3

Remove ribs from oven. Set oven to broil. Ladle 1 1/2 cups of stock from ribs and add to onions. Taste and correct seasoning with salt and red wine vinegar. Heat thoroughly. Place 1/4 of onion mixture in each of 4 large flame-proof soup bowls. Top each with 2 cheese slices. Place bowls on top oven rack under broiler; broil until cheese is melted and bubbly. Place a short rib in each bowl of soup and top with diced root vegetables.


Ingredients











Cooking Instructions

1

Heat oven to 325°F. Season short ribs liberally with salt and pepper. Place in single layer in deep casserole or baking pan with tight fitting lid. Top with diced vegetables. Pour in enough stock to cover meat. Cover; bake 3 to 4 hours or until fork tender.


2

Meanwhile, heat oil over medium-high heat in large Dutch oven or pot. Add onions. Cook 5 minutes or until bottom onions brown. Stir from the bottom, folding bottom layer of onions over the top. Continue cooking over medium heat, stirring every 5 minutes until onions are deep golden brown, tender and sweet, 20 to 30 minutes total. Season to taste with salt. Add red wine vinegar to taste.


3

Remove ribs from oven. Set oven to broil. Ladle 1 1/2 cups of stock from ribs and add to onions. Taste and correct seasoning with salt and red wine vinegar. Heat thoroughly. Place 1/4 of onion mixture in each of 4 large flame-proof soup bowls. Top each with 2 cheese slices. Place bowls on top oven rack under broiler; broil until cheese is melted and bubbly. Place a short rib in each bowl of soup and top with diced root vegetables.


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