Ingredients
- 1200g beef short ribs
- 3 brown onions, thinly sliced
- 2 tsp tallow, ghee or avocado oil
- 4 tbs butter
- 1 bay leaf
- 6 cups beef stock (see recipe for homemade stock)
- 3 garlic cloves, minced
- 1 tbs Worcestershire sauce
- 2 sprigs thyme
- 8 baguette slices
- 2 cups Jarlsberg or Gruyere cheese, grated
- Salt and pepper
Method
Prepare the ribs
Bring the ribs to room temperature, pat dry, and season with salt and pepper. Heat the tallow, ghee or oil in a large casserole pan over medium high heat. Sear the ribs on all sides until well browned. Remove and set aside.
Caramelise the onions
Reduce heat to low. Add butter and sliced onions. Cook, stirring frequently, until the onions are deeply caramelised and jammy, about 30-40 minutes. Add the garlic and cook for another minute.
Simmer the soup
Return the ribs to the pan. Add the beef stock, Worcestershire sauce, bay leaf, thyme, and a light seasoning of salt and pepper.
Cover and simmer on low heat for 2 – 2.5 hours.
Uncover for the last 30 minutes. If the broth reduces too much, add a small splash of stock at the end to balance the consistency.
Shred the meat
Remove the ribs from the pan. Discard the bones and shred the meat. Return the meat to the soup. Remove and discard the bay leaf and thyme sprigs. Taste and adjust seasoning if needed.
Serve
Preheat the grill. Ladle the soup into oven safe bowls and place 2 slices of baguette on top of each bowl. Sprinkle generously with grated cheese. Grill until the cheese is melted and golden brown.
