Imagine a bowl of slow-simmered richness where tender beef short ribs melt into a velvety broth kissed with caramelized onions. This French Onion Beef Short Rib Soup is what cozy winter nights are made for—a luxurious twist on classic French onion soup with added depth and heartiness from beef ribs. Each spoonful brings that slow-roasted flavor with the sweet tang of onions and the savory soul of homemade broth.

Served with melty cheese and toasted bread or simply on its own, this soup stands out as an elegant comfort dish. Whether you’re serving it for a special dinner or batch-cooking for weekday meals, the result is always satisfying, soothing, and incredibly flavorful.

What Kind of Short Ribs Should I Use?

Boneless beef short ribs are ideal for this recipe. They offer rich, meaty flavor and become melt-in-your-mouth tender after slow cooking. Bone-in short ribs work too, especially if you love that extra marrow depth—just remove the bones before serving. Make sure to trim excess fat to avoid an overly greasy broth.

Ingredients for the French Onion Beef Short Rib Soup

Beef Short Ribs – The star protein. Slow-cooked for maximum tenderness and flavor.
Yellow Onions – Thinly sliced and caramelized to build the iconic sweet, savory base.
Garlic – Adds depth and aromatic richness.
Beef Broth – A good-quality broth forms the soup’s flavorful foundation.
Red Wine – Deglazes the pan and deepens the flavor profile.
Thyme & Bay Leaves – Essential herbs for that earthy, balanced finish.
Worcestershire Sauce – A splash for umami and complexity.
Butter & Olive Oil – Helps caramelize the onions evenly and enhances richness.
Salt & Pepper – Season thoughtfully throughout cooking.
Gruyère Cheese (optional) – If you go the classic French onion route with broiled cheese on top.
Toasted Bread (optional) – Perfect for soaking up all the delicious broth.

How To Make the French Onion Beef Short Rib Soup

Step 1: Sear the Short Ribs

Heat olive oil in a heavy-bottomed pot or Dutch oven. Season the short ribs with salt and pepper, then sear them until browned on all sides. Remove and set aside.

Step 2: Caramelize the Onions

Add butter to the same pot. Toss in the sliced onions and cook low and slow, stirring often, until they turn a deep golden brown—this can take up to 45 minutes but is so worth it.

Step 3: Add Garlic and Deglaze

Once the onions are caramelized, stir in minced garlic and cook until fragrant. Pour in the red wine, scraping up all the brown bits from the bottom of the pot.

Step 4: Simmer the Soup

Return the seared short ribs to the pot. Add beef broth, Worcestershire sauce, thyme, and bay leaves. Bring to a boil, then reduce heat and simmer, covered, for 2 to 2.5 hours until the meat is fork-tender.

Step 5: Shred the Beef

Remove the short ribs from the pot. Discard any bones if using bone-in, and shred the beef. Return the meat to the pot and simmer another 15 minutes to blend the flavors.

Step 6: Serve and Enjoy

Ladle the soup into bowls. Top with shredded Gruyère and serve with toasted bread if desired. For the full French onion experience, broil slices of cheesy bread on top until bubbly and golden.

Serving and Storing This Rich, Cozy Soup

Serve this French Onion Beef Short Rib Soup hot, with a generous helping of crusty bread or baguette to mop up the rich broth. For a more indulgent take, top the soup with Gruyère cheese and broil it until bubbly.

It stores beautifully, too. Refrigerate leftovers in an airtight container for up to 4 days. The flavors deepen over time, making it even better the next day. For longer storage, freeze the soup (without bread or cheese) for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.

Frequently Asked Questions

How do I make this soup without wine?

You can substitute the red wine with an equal amount of beef broth and a teaspoon of balsamic vinegar or red wine vinegar to retain that tangy depth.

Can I use a slow cooker?

Absolutely! After searing the ribs and caramelizing the onions, transfer everything to a slow cooker and cook on low for 8 hours or high for 4-5 hours.

What if I don’t have Gruyère cheese?

Swiss, provolone, or mozzarella are excellent substitutes. Gruyère is traditional but not essential.

Can I use another cut of beef?

Chuck roast or stew meat can work in a pinch, but short ribs provide unmatched richness and tenderness.

Do I have to caramelize the onions for 45 minutes?

Yes—this step is key! Proper caramelization creates the deep, sweet flavor that defines French onion soup.

Is this soup gluten-free?

It can be! Just ensure your beef broth and Worcestershire sauce are gluten-free, and skip the bread or use a gluten-free option.

Want More Soup & Stew Ideas?

If you love this cozy, savory bowl, here are more hearty favorites to warm you up:

Creamy Shrimp Chowder for a seafood twist on comfort.
Garlic Parmesan Beef Spaghetti Pasta when you’re craving beef with pasta.
Crockpot Thai Coconut Chicken Soup for something creamy and exotic.
Creamy Garlic Parmesan Tortellini with Chicken and Broccoli to keep that cozy train rolling.
Zesty Tuscan Artichoke Soup for a bright, Mediterranean variation.

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you go with boneless or bone-in short ribs? Did you broil the cheese or keep it simple?

I love hearing how you put your own spin on it. You can also check out my daily meals and inspiration on Pinterest @Life with Nina for more comforting recipes like this one.

French Onion Beef Short Rib Soup

Author: Nina Johnson
Prep Time: 25 minutes
Cook Time: 3 hours
Total Time: 3 hours 25 minutes
Yield: 6 servings 1x
Category: Soup
Method: Stovetop
Cuisine: French-American

Print Recipe

Description

A luxurious twist on the classic French onion soup, this French Onion Beef Short Rib Soup is rich, savory, and perfect for chilly nights. Tender short ribs melt into a deeply flavorful broth filled with caramelized onions, herbs, and a touch of red wine. Top with melted Gruyère and crusty bread for the ultimate cozy dish.

Instructions

1. Season short ribs with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear short ribs until browned on all sides. Remove and set aside.

2. Add butter to the same pot, then add onions. Cook on low heat, stirring often, until onions are deeply caramelized (about 40–45 minutes).

3. Stir in minced garlic and cook for 1 minute until fragrant. Pour in red wine to deglaze, scraping up browned bits from the pot.

4. Return short ribs to the pot. Add beef broth, Worcestershire sauce, thyme, and bay leaves. Bring to a boil, then reduce heat, cover, and simmer for 2 to 2.5 hours until meat is very tender.

5. Remove short ribs and shred the meat, discarding any bones or excess fat. Return shredded beef to the soup and simmer for an additional 15 minutes.

6. Taste and adjust seasoning. Serve hot with shredded Gruyère on top, and toasted bread on the side or broiled directly over the soup for a classic French onion finish.