Ingredients:

  • & Freshly Ground Black Pepper, to taste

Instructions:

  1. Prepare and Sear Short Ribs: Season the short ribs heavily with salt and pepper. Sear them deeply on all sides in a large, hot Dutch oven using olive oil. Remove the ribs and set them aside.
  2. Caramelise Onions: Reduce heat to medium-low. Add the thinly sliced onions and a pinch of salt to the pot. Cook very slowly for 35–45 minutes, stirring occasionally, until the onions are deeply mahogany brown.
  3. Build the Base: Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle the flour over the onions and cook for 2 minutes, stirring constantly to form a roux.
  4. Deglaze and Braise: Pour in the red wine, scraping up all the browned bits (fond) from the bottom of the pot. Let the wine reduce by half. Return the seared short ribs to the pot. Add the beef stock, thyme sprigs, bay leaves, Worcestershire sauce, and balsamic vinegar.
  5. Slow Cook: Bring the mixture to a simmer on the stovetop. Cover the Dutch oven tightly and transfer it to a preheated oven at 325°F (160°C). Cook for 2.5 to 3 hours, or until the short rib meat is completely fork-tender and easily falls off the bone.
  6. Shred Meat and Strain Broth: Remove the short ribs from the pot. Pull the meat from the bones, discarding any large pieces of fat or gristle. Strain the entire broth mixture through a fine-mesh sieve into a clean pot, pressing down on the solids to extract maximum flavour. Discard the solids. Skim any excess fat from the surface of the strained broth and return the shredded meat to the liquid. Taste and adjust seasoning as needed.
  7. Prepare the Toast: Preheat your oven broiler. Lightly brush both sides of the thick baguette slices with softened butter. Place them on a baking sheet and broil for 1–2 minutes per side until lightly golden.
  8. Cheese the Croutons: Flip the toasted baguette slices. Top each one generously with shredded Gruyère cheese. Return them to the broiler for 2–4 minutes until the cheese is bubbly, melted, and deeply golden brown. Watch carefully to prevent burning.
  9. Assemble and Serve: Ladle the hot, rich short rib soup into oven-safe crocks. Carefully float one cheesy crouton on top of each bowl. Serve immediately.