Ingredients:
For the Soup:
6 tablespoons salted butter
4 medium yellow onions, thinly sliced
Black pepper, to taste
2 shallots, sliced
4 cloves garlic, chopped
2 tablespoons fresh thyme leaves
2 tablespoons chopped fresh sage
Red 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 the Cheesy Gruyère Toast:
6 slices French bread
2 cups shredded Gruyère cheese
Instructions:
Preheat the Oven:
Start by preheating your oven to 325°F (165°C). This will ensure it’s ready for the slow roasting of the short ribs, which is essential for tender meat.
Cook the Onions:
In a large oven-safe Dutch oven, melt the butter over medium-high heat. Add the thinly sliced yellow onions and cook for about 10 minutes, stirring occasionally, until they soften and start to caramelize. Season generously with black pepper to taste.
Add Aromatics and Short Ribs:
Next, stir in the sliced shallots, chopped garlic, fresh thyme leaves, sage, and a pinch of red chili flakes. These aromatics provide the base flavor of the soup. Nestle the bone-in short ribs into the pot, making sure they are partially submerged in the onion mixture.
Add Broth and Seasonings:
Pour in 6 cups of chicken broth, ensuring the liquid almost covers the short ribs. Add the tamari or low-sodium soy sauce for a deep umami flavor. Drop in the bay leaves and star anise (if you like a hint of licorice flavor). Cover the Dutch oven with a lid to retain moisture.
Roast the Short Ribs:
Transfer the Dutch oven to the preheated oven and roast for 2 1/2 to 3 hours. Check occasionally; the short ribs should be tender and easily fall off the bone. During the last 1-2 hours of cooking, add the baby carrots to the pot for a sweet and soft texture.
Shred the Meat:
Once the short ribs are tender, remove the Dutch oven from the oven. Discard the bay leaves and star anise. Carefully take out the bones from the short ribs and shred the meat using two forks. Return the shredded meat to the pot and place it on low heat to keep the soup warm. Taste and adjust seasoning with salt, if needed.
Prepare the Cheesy Gruyère Toast:
While the soup is simmering, preheat the oven to 425°F (220°C). Arrange the slices of French bread on a baking sheet and toast them for about 10 minutes until they are dry and slightly crispy.
Broil the Cheesy Toast:
Switch the oven setting to broil. Top each slice of toasted bread with a generous amount of shredded Gruyère cheese. Broil for 2-3 minutes or until the cheese becomes bubbly and golden brown. Watch closely to avoid burning.