Traditionally, the soup is finished with:
Toasted bread (crouton or baguette slice)
Melted cheese, often Gruyère
A rich beef-based broth
While delicious, the classic version remains relatively light. Adding beef short ribs takes this timeless soup to an entirely new level.
Why Beef Short Ribs Change Everything
Beef short ribs are one of the most flavorful cuts of beef available. Cut from the chuck or plate, they contain:
Rich marbling
Collagen and connective tissue
Deep beefy flavor
When cooked slowly, short ribs break down into tender, silky strands of meat while releasing gelatin into the broth. This natural gelatin gives the soup a luxurious mouthfeel that no store-bought stock can replicate.
In French Onion Beef Short Rib Soup, the short ribs serve two purposes:
Flavor foundation – They enrich the broth with depth and body
Hearty substance – They turn a light soup into a full meal
This is the kind of soup that doesn’t need a second course.
Ingredients: Simple, Thoughtful, Powerful
For the Soup Base
Beef short ribs (bone-in preferred)
Yellow onions (the star of the dish)
Garlic
Butter and olive oil
Beef stock (low sodium recommended)
Fresh thyme
Bay leaves
Salt and freshly ground black pepper
