This recipe is a play on red wine braised short ribs and traditional french onion soup, all mashed up together! Feel free to reduce this soup into a stew and serve over your choice of carb or keep it brothy and serve with yummy cheesy toast. Salting and letting the meat rest overnight is always a good idea for any cut as it helps season the meat throughout but it isn’t necessary if you’re short on time. This recipe does take some time though, as braising cannot be rushed. Try it on a rainy (or snowy) winter day when you’re stuck in the house working on other projects.
Prep time: 15-20 minutes + overnight for meat tenderizing
Cook time: 3 hours +/-
5 Quart Dutch oven
- 3 lb Short rib or chuck meat, cut into chunks
- 2 Tbsp flour
- 2 whole yellow onion, diced
- 1.5 cups carrot, diced
- 4 cloves garlic, minced
- 2 Tbsp Spice Tribe Porcini Paradiso Italian Blend
- 2 Tbsp tomato paste
- 2 cups red wine
- 3 cups chicken stock or beef stock
- Ghee as needed
- 4-6 slices sourdough bread, toasted
- 1 cup Gruyere Cheese, grated
- Cut the short rub into large chunks and season liberally with salt the day before you want to cook.
- The next day, heat a Dutch oven over medium high heat and add enough ghee to coat the bottom.
- Toss the beef with the flour to coat evenly, and sear the beef in batches being careful not to overcrowd. You want to develop a nice golden crust on all sides. Remove the beef to a plate and continue until all the beef is seared.
- Add the onions and lower the heat. Add a bit more ghee if needed. Close the top of the pot and let steam, this step will help to deglaze any of the beef bits stuck to the bottom of the pot. Cook covered for 5 minutes.
- Remove the lid and slowly caramelize the onions, stirring often but not constantly. Keep the heat low to really allow the onions to melt vs brown from sautéing.
- When the onions are a nice golden color, about 30 minutes, add the carrots, garlic cloves and Porcini Paradiso Blend.Cook for about 2 minutes, being mindful not to burn the spices or garlic.
- Add tomato paste and turn heat up to medium. Stir to mix the tomato paste in so it begins to caramelize and darken in color another 3 minutes or so.
- Add the red wine and reduce until most of the wine has been evaporated (this may take 30 minutes or so).
- While the wine is reducing, preheat the oven to 300F.
- Add the stock and beef back in the pot.
- Bring to a boil, place cover on pot, and put into preheated oven for 2 hours. Remove from oven to stovetop (careful, that pot is hot!) and reduce broth to desired flavor and consistency; add salt to taste.
- Lightly toast sourdough bread in a conventional toaster, then add the toast to a sheet tray, top with grated gruyere and broil till melting and beginning to brown (this happens quickly - keep an eye on it)
- Serve the beef stew in a bowl and pour over the hot broth. Serve the cheesy bread on the side to dip for a play on two delicious foods: French onion soup and red wine braised short ribs.
Things to remember
- When making cheesy bread, I recommend putting foil on the sheet tray as the cheese will melt and be hard to clean off the tray.
- The liquid content is high in this dish to create a soupier stew in order to dip the bread. If you wanted to leave out the cheese bread you can reduce the amount of stock to about 1.5- 2 cups. This will leave you with a thicker sauce that you can continue to reduce if desired.