French Onion Short Ribs

Melt in your mouth short ribs married with the flavors that you love about french onion soup, this recipe is simple to make in the oven or crockpot!

Servings

Calories 457

Author Michelle

Equipment

1 Dutch oven See notes for slow cooker option

Ingredients

3.5 lbs bone-in beef short ribs
Salt & pepper
2 tbsp avocado oil divided
2 yellow onion halved and sliced thin
3 cloves garlic minced
2 tbsp coconut aminos
1 cup red wine cabernet or merlot (see notes)
3 cups beef bone broth
1 bundle of herbs see notes
3 bay leaves
2 tbsp arrowroot starch

Instructions

Preheat the oven to 350 F.
Season the short ribs on all sides with salt and pepper.
Using a large, deep dutch oven heat the avocado oil over medium heat. Once the oil is shimmering, add the short ribs and cook for 4-5 minutes on each side or until browned and crisp. Set aside.
Reduce the heat and add the sliced onion. Allow to cook for 10-12 minutes, just enough for the onions to soften, but not fully caramelize. Salt the onions and add the garlic, cooking for another few minutes.
Add the wine and scrape the bottom of the pot, bring to a simmer for 4-5 minutes before adding the short ribs to the pot. Pour over the broth, coconut aminos, and add the herbs. Cover and transfer to the oven.
Cook in the oven for 3 - 3 1/2 hours, or until the short ribs easily shred. I recommend removing from the oven every hour or so to gently stir and prevent any burning if your oven runs hot.
Once tender, remove from the oven and carefully remove the herbs and bay leaves. Whisk the arrowroot starch with about 2 tbsp of water or broth, and add it to the pot. Stir to allow the liquid to thicken.
Allow to rest before serving the short ribs with a side of mashed white sweet potato, or gluten free toast!

Video

Notes

To make this recipe alcohol free, swap out the wine and use more beef broth. You can skip the step of boiling the alcohol.

For the herb bundle, I bundle together fresh rosemary and thyme with butchers twine.

For the slowcooker, Follow the recipe as written for the first 5 steps. Transfer to the crockpot and allow to cook on low for 6-8 hours, or until the short ribs easily shred. Add the arrowroot slurry at the end and stir well to combine to thicken the broth. Allow to rest for 5-10 minutes before serving.

Nutrition