🥩 Mediterranean French Onion Beef Short Rib Soup
⏱ Prep Time: 20 minutes
⏱ Cook Time: 2½–3 hours
🍽 Serves: 4–6
🧺 Ingredients
Short Ribs
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2½–3 lb beef short ribs (bone-in preferred)
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2 tbsp extra-virgin olive oil
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Salt & freshly ground black pepper
Onion Base
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4 large yellow onions, thinly sliced
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1 large red onion, thinly sliced
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6 cloves garlic, minced
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1 tsp dried thyme (or 2 sprigs fresh)
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1 bay leaf
Soup Base
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6 cups beef broth (low sodium)
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1 cup dry red wine (optional but recommended)
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1 tbsp balsamic vinegar
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1 tsp honey or date syrup (Mediterranean sweetener)
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½ tsp smoked paprika
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¼ tsp ground cinnamon (optional, subtle warmth)
Topping (Optional but Classic)
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Sliced rustic sourdough or baguette
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Gruyère or Emmental cheese (or sheep’s milk cheese)
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Fresh thyme or parsley
👩🍳 Instructions
1️⃣ Brown the Short Ribs
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Pat ribs dry and season generously with salt and pepper.
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Heat olive oil in a large Dutch oven over medium-high heat.
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Sear ribs 2–3 minutes per side until deeply browned.
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Remove and set aside.
2️⃣ Caramelize the Onions
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In the same pot, reduce heat to medium-low.
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Add onions with a pinch of salt.
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Cook slowly 35–45 minutes, stirring often, until deeply caramelized.
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Add garlic, thyme, and bay leaf; sauté 1 minute.
3️⃣ Build the Broth
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Deglaze pot with red wine, scraping browned bits.
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Stir in beef broth, balsamic vinegar, honey, paprika, and cinnamon.
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Return short ribs to the pot.
4️⃣ Slow Simmer
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Cover and simmer gently for 2–2½ hours, until beef is fork-tender.
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Remove ribs, shred meat, discard bones, and return meat to soup.
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Taste and adjust seasoning.
5️⃣ Optional French Onion Finish
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Ladle soup into oven-safe bowls.
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Top with toasted bread and cheese.
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Broil 2–3 minutes until cheese bubbles and browns.
🌿 Mediterranean Enhancements
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Add fresh rosemary or oregano for a coastal twist.
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Use olive oil only instead of butter.
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Finish with a drizzle of lemon-infused olive oil.
🥖 Serving Ideas
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Pair with a simple Greek salad or olive oil focaccia.
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Serve with roasted vegetables or lentils for balance.
