Instructions
Sear the Short Ribs: Season the short ribs generously with salt and pepper. In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Sear the ribs on all sides until browned. Remove and set aside.
Caramelize the Onions: In the same pot, add butter, sliced onions, and sugar. Cook slowly over medium heat for 20–25 minutes, stirring often, until golden brown and deeply caramelized. Add garlic and cook for another minute.
Deglaze the Pot: Pour in the red wine, scraping up any browned bits from the bottom. Let it simmer for 2–3 minutes to reduce slightly.
Add Broth & Seasonings: Return the short ribs to the pot. Add beef broth, thyme, bay leaf, Worcestershire sauce, and balsamic vinegar. Bring to a boil, then reduce heat to low. Cover and simmer for 2 ½–3 hours, until the short ribs are fork-tender.
Finish the Soup: Remove the short ribs, shred the meat, and discard the bones. Return the shredded beef to the pot and stir well. Adjust seasoning with salt and pepper to taste.
Serve with the Classic Touch: Ladle the soup into oven-safe bowls, top with a toasted baguette slice, sprinkle with Gruyère cheese, and broil for 2–3 minutes until bubbly and golden.
Tips & Variations
