French Onion Beef Short Ribs (Oven or Crock Pot)

Close up on oven braised beef short ribs in a French onion soup red wine gravy.

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French Onion Beef Short Ribs (Oven or Crock Pot)

Fall-apart tender beef short ribs braised low and slow in the oven in a rich French onion and red wine gravy. A make-ahead friendly dinner party showstopper, with a crock pot option too.

Prep Time35

Cook Time4 15

Total Time4 50

Course: Main Course

Cuisine: American

Keyword: French Onion Beef Short Ribs, Oven Braised Short Ribs

Servings: - 8

Calories: 729kcal

Author: Lucy Parissi | Supergolden Bakes

Equipment

Ingredients

6 pounds (2.5kg) beef short ribs bone-in
2 ½ tbsp coarse sea salt flakes
1 tbsp unsalted butter
1 tbsp olive oil
3 large onions diced
pinch salt and pepper
1 tsp brown sugar
2 sprigs fresh thyme
1 cup (250ml) chicken broth for the onions
6 cloves garlic minced
2 tbsp Worcestershire sauce
2 tbsp light soy sauce
3 tbsp tomato paste
1 ½ cups (375ml) dry red wine or ruby port (sub with more broth)
2 ½ cups (625ml) low sodium beef broth or chicken broth
2 sprigs fresh rosemary
2 bay leaves
½ tbsp seven spice seasoning
2 tbsp parsley chopped

Instructions

Take the beef out of the refrigerator, pat dry using paper towels and place on a wire rack set over a roasting tray. Season liberally with salt and rest at room temperature for 20 to 30 minutes.
6 pounds (2.5kg) beef short ribs, 2 ½ tbsp coarse sea salt flakes
Preheat the oven to 400°F (200°C). Sear the ribs in the oven for 10 to 15 minutes, or until well browned, then set aside. You can also sear them in a skillet, but the oven method is far easier and less messy. Reduce the oven temperature to 285°F (140°C).
6 pounds (2.5kg) beef short ribs
Heat the butter and olive oil in a large Dutch oven. Add the onions, a pinch of salt and pepper, the brown sugar and thyme and cook over low heat, stirring, for 20 minutes. Add a splash of the broth for the onions whenever the pan gets dry, using a wooden spoon to scrape any browned bits loose.
1 tbsp unsalted butter, 1 tbsp olive oil, 3 large onions, pinch salt and pepper, 1 tsp brown sugar, 2 sprigs fresh thyme, 1 cup (250ml) chicken broth
Stir in the minced garlic and cook for a couple of minutes, until fragrant. Add the Worcestershire sauce and soy sauce, then stir in the tomato paste, red wine and beef broth.
6 cloves garlic, 2 tbsp Worcestershire sauce, 2 tbsp light soy sauce, 3 tbsp tomato paste, 1 ½ cups (375ml) dry red wine, 2 ½ cups (625ml) low sodium beef broth
Bring the sauce to a simmer, add the bay leaves and rosemary sprigs and return the short ribs to the pan. Sprinkle with the seven spice seasoning, cover with a tight-fitting lid and transfer to the oven. Cook for 3 to 3 1/2 hours, until the beef is very tender and almost falling off the bone (around 200 to 205°F / 93 to 96°C inside).
6 pounds (2.5kg) beef short ribs, 2 sprigs fresh rosemary, 2 bay leaves, ½ tbsp seven spice seasoning
Use tongs or a slotted spoon to carefully transfer the ribs to a plate. Discard the bay leaves and spent herbs and bring the sauce to a simmer. Return the ribs to the sauce and cook for 5 to 10 minutes, spooning the sauce over them to baste.
6 pounds (2.5kg) beef short ribs
Garnish with chopped parsley and serve the ribs over mashed potatoes or creamy polenta with the sauce spooned over and a side of green beans, steamed spinach or asparagus.
2 tbsp parsley

Video

Notes

Remove the fat: short ribs release a lot of fat as they cook. For the cleanest gravy, cool and refrigerate the ribs overnight, lift off the set fat with a spoon, then reheat gently in the sauce.
Don't rush the onions: keep the heat low and add a splash of broth if they start to catch – burnt onions make the gravy bitter.
Seven spice seasoning: a warm blend of pepper, allspice, cinnamon, cloves, nutmeg, cumin and ginger. Swap in a pinch each of allspice and cinnamon if you can't find it.

Crock Pot Instructions

Sear the ribs in the oven and cook the onions in a skillet, or directly in your slow cooker if it has a browning function. Add the Worcestershire sauce, soy sauce, wine, broth, short ribs, bay leaves and rosemary and cook on LOW for 8 to 10 hours, or on HIGH for 6 to 8 hours. Use less braising liquid in the slow cooker: 1/2 cup (125ml) red wine and 1 cup (250ml) beef broth. Check halfway through the cooking time, turn the ribs over and add a splash more broth if needed.

Nutrition