French Onion Short Ribs

 

6 T. salted butter

4 medium yellow onions, thinly sliced thinly sliced

1/2 C. dry white wine, such as Pinot Grigio or Sauvignon Blanc

black pepper

2 shallots, sliced

4 cloves garlic, chopped

2 T. fresh thyme leaves

2 T. chopped fresh sage

chili flakes

6-8 C. low sodium chicken broth

1/2 C. tamari or soy sauce (low sodium is best)

4 lb. bone-in beef short ribs

2 bay leaves

1 star anise (optional)

2 C. baby carrots

6 slices french bread

2 C. shredded Gruyère cheese

 

In a large Dutch Oven over high heat, melt together the butter and onions. Cook 5 minutes, until softened. Add the wine, season with pepper, and continue cooking another 5-8 minutes, until the wine has evaporated and the onions are lightly golden. Add the shallots, garlic, thyme, sage, and chili flakes. Then transfer everything to the bowl of the crockpot. To the crockpot, add the short ribs. Pour over 6 C. of broth. Add the tamari, bay leaf, and star anise (if using). Cover and cook on low for 7-8 hours or on high for 5-6 hours. Add the carrots during the last 1-2 hours of cooking. Remove the bay leaves and star anise. Discard any bones and extra fatty pieces. Lightly shred the meat. Keep on warm. Switch the oven to 425°. Arrange the bread on a baking sheet and toast for 10 minutes, until very dry. Switch the oven to broil. Top the toast with cheese, then broil until bubbly, 2 to 3 minutes. Ladle the soup into bowls. Top with cheesy toast, black pepper, and fresh thyme. Eat!