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French Onion Wagyu Short Ribs with Gruyere Toast

Nathan Michael & Julia Flowers

Servings

4 to 6

Prep Time

20 minutes

Cook Time

3.75 hours

This dish takes all the soul-warming richness of classic French onion soup and brings it into a deeply savory, slow-braised short rib format. Featuring Snake River Farms Wagyu Short Ribs, slowly simmered in sweet caramelized onions, white wine, and beef broth, this dish is rich with umami, aromatics, and a touch of sweetness. Finished with bubbling Gruyère toast, it’s an elevated comfort dish made to impress—whether for a dinner party or a Sunday supper that lingers long after the plates are cleared.

French Onion Wagyu Short Ribs with Gruyere Toast

Ingredients

  • 1 package SRF Wagyu Short Ribs, cut between the bones into individual pieces
  • Kosher salt & black pepper
  • 3 tablespoons butter
  • 8 Vidalia sweet onions, thinly sliced
  • 2 tablespoons brown sugar
  • 4 cloves garlic, chopped
  • 1/2 cup dry white wine
  • 4 cups beef broth

  • 6 to 8 sprigs fresh thyme

  • 2 bay leaves
  • 1 crusty baguette, halved and sliced into long serving pieces
  • 2 cups Gruyère cheese, shredded

Directions

  1. Preheat the oven to 325°F.

  2. In a large Dutch oven, melt butter over medium-low heat. Add sliced onions and brown sugar, stirring frequently. Caramelize slowly for 20 to 25 minutes, adjusting heat as needed to avoid burning.

  3. While the onions cook, season the short ribs generously with kosher salt and pepper. In a separate skillet over medium-high heat, sear ribs fat-side down first to render fat, then brown on all sides. Set aside.
  4. Once onions are golden and jammy, stir in the garlic and 1 teaspoon kosher salt, cooking for 1 more minute.
  5. Add white wine to deglaze, followed by beef broth. Bring to a simmer, scraping up any browned bits.
  6. Nestle the seared short ribs into the onion mixture and tuck in the thyme and bay leaves. Cover and transfer to the oven. Braise for 3 hours, until fork-tender.
  7. Remove thyme sprigs and bay leaves. Keep the pot covered to stay warm while preparing the toast.
  8. Raise oven temp to 425°F. Lay baguette slices on a baking tray and top generously with shredded Gruyère. Bake for 10 minutes, until the cheese is melted and the edges are golden.
  9. Serve the short ribs whole or shredded, ladled with onion jus and accompanied by the Gruyère toast for dipping or topping.