When you crave something rich and hearty, few meals compare to French onion gravy braised short ribs. This dish combines deeply caramelized onions, fork-tender beef, and a flavorful, slow-cooked broth to create a comforting main course perfect for chilly days.
Rather than using red wine, this version builds bold, savory depth from broth, herbs, and seasonings alone. The result is just as satisfying, with all the warmth and richness you expect from a slow-braised meal — no wine required.
Table of Contents
Why You’ll Love This Recipe
If you’re looking for a no-fuss dinner with a luxurious payoff, this one-pot wonder delivers. The short ribs slowly absorb the essence of the onion-based gravy as they cook, creating a dish full of layered flavor and melt-in-your-mouth tenderness.
The ingredients are simple and approachable, yet the outcome tastes like something from a restaurant. This meal is great for special occasions or lazy weekends when you want a reward without hovering over the stove.
Ingredients You’ll Need
Here’s a look at the essential components and why each one matters:
Beef short ribs, bone-in (6 pounds): Choose well-marbled cuts with the bone intact for maximum flavor and juiciness during long cooking.
Coarse sea salt (2 ½ tablespoons): Enhances the natural taste of the meat and helps create a beautiful crust when seared.
Unsalted butter (1 tablespoon): Contributes richness and aids in gently browning the onions.
Olive oil (1 tablespoon): Prevents the butter from burning and helps cook the onions evenly.
Yellow onions (3 large, diced): These onions provide the sweet, deep flavor signature to any French onion–inspired dish.
Brown sugar (1 teaspoon): A small amount encourages faster caramelization and balances out savory notes.
Salt and pepper: Essential for seasoning both the meat and the onion mixture at different stages.
Fresh thyme (2 sprigs): A fragrant herb that adds subtle earthy notes to the gravy.
Chicken broth (1 cup, for onions): Used during the onion-cooking process to deglaze and keep them moist while building flavor.
Garlic (6 cloves, minced): Adds a layer of aromatic depth and blends beautifully into the sauce.
Worcestershire sauce (2 tablespoons): Boosts umami and enhances the savory character of the gravy.
Light soy sauce (2 tablespoons): Adds complexity and saltiness to complement the beef and onions.
Tomato paste (3 tablespoons): Helps thicken the sauce while contributing slight acidity and body.
Beef broth, low sodium (3½ cups): Serves as the main braising liquid, giving the meat its juicy texture and hearty base.
Fresh rosemary (2 sprigs): Adds a piney aroma and complements the richness of the beef.
Bay leaves (2): Infuse the braising liquid with subtle herbal flavor.
Seven spice seasoning (½ tablespoon): Offers a mild kick and warmth; you can swap this with another blend if needed.
Chopped parsley (2 tablespoons): A fresh garnish to finish the dish with brightness and color.
How to Make French Onion Gravy Braised Short Ribs
Step 1: Prep and Season the Ribs
Start by patting the short ribs dry to remove any surface moisture. Set them on a rack placed over a sheet pan. Season generously with salt and let them sit for 30 minutes at room temperature to allow the seasoning to penetrate.
Step 2: Sear the Ribs in the Oven
Heat the oven to 400°F. Roast the ribs for 10 to 15 minutes, or until they develop a deep golden crust. This step intensifies the flavor and gives the meat a rich color. Lower the oven temperature to 285°F once the ribs are done searing.
Step 3: Caramelize the Onions
In a Dutch oven, melt the butter with olive oil over low heat. Stir in the diced onions, thyme, brown sugar, salt, and pepper. Cook gently for about 20 minutes, stirring often, until the onions are soft and golden brown. Add a splash of broth if they begin to stick.
Step 4: Build the Sauce
Add garlic to the onions and cook for 1 to 2 minutes until fragrant. Stir in Worcestershire sauce, soy sauce, and tomato paste. Let this mixture cook briefly so the tomato paste darkens slightly, which brings out its sweetness and adds body to the gravy.
Step 5: Combine the Liquid and Aromatics
Pour in the beef broth and bring the mixture to a light simmer. Add the rosemary sprigs and bay leaves. Return the seared ribs to the pot, nestling them into the liquid. Sprinkle the top with seven spice seasoning, then cover the pot with a tight-fitting lid.
Step 6: Braise Until Tender
Place the pot in the oven and let it cook for 3 to 3½ hours. The ribs should be very tender, with meat that separates easily from the bone.
Step 7: Finish the Gravy
Carefully remove the ribs and set them aside. Discard the rosemary and bay leaves. Let the sauce simmer uncovered on the stovetop for 5 to 10 minutes to reduce slightly and intensify the flavor. Return the ribs to the pot and spoon the thickened gravy over them.
Step 8: Garnish and Serve
Before serving, sprinkle chopped parsley over the ribs. Serve the dish hot over creamy mashed potatoes, buttery noodles, or a soft polenta to soak up all the delicious gravy.
Helpful Tips
Use thick, meaty ribs for the best results, and don’t skip the searing step — it locks in flavor. Caramelizing the onions slowly is essential for building the signature flavor of the sauce. If you make the dish a day ahead, the flavor improves even more, and any excess fat can be removed after chilling.
Flavor
This dish is a perfect mix of savory, sweet, and earthy. The onions bring gentle sweetness, while the soy sauce, Worcestershire, and beef broth create a deeply umami-rich base. Fresh herbs round out the flavor with a subtle aromatic finish.
Texture
The ribs are tender enough to fall off the bone, and the gravy is velvety and smooth. The long, slow braise ensures everything is cooked evenly and absorbs maximum flavor.
Occasion
Ideal for cozy evenings, weekend dinners, or family gatherings, this dish is both comforting and impressive. It’s elegant enough for special guests but comforting enough for everyday enjoyment.
Prep and Cook Time
Prep Time: 35 minutes
Cook Time: 3 hours 30 minutes
Total Time: 4 hours
Notes and Variations
You can swap out the seven spice for a spice mix of your choice, like Cajun, Tuscan, or herbes de Provence. Add chopped mushrooms or carrots during the last hour of braising for a heartier, stew-like version. To make the recipe gluten-free, use tamari instead of soy sauce.
Nutritional Information (Per Serving)
Calories: 729 kcal
Protein: 70 g
Carbohydrates: 14 g
Fat: 39 g
Sodium: 3793 mg
Sugar: 4 g
Nutrition values are estimates and may vary based on ingredients and serving size.
Frequently Asked Questions
How do you get deep onion flavor in French onion gravy for short ribs?
The key is slow caramelization. Cook the onions on low heat for about 20 minutes until they develop a deep golden color and sweet aroma.
Can French onion gravy short ribs be made in a slow cooker or Instant Pot?
Yes. After searing the ribs and cooking the onions, transfer everything to your slow cooker. Use slightly less broth and cook on low for 8 to 10 hours, or on high for 5 to 6 hours.
What type of onions work best for French onion–style braised short ribs?
Yellow onions are the best choice. They provide a balance of sweetness and sharpness that becomes rich and mellow as they cook down.
How do you thicken French onion gravy for braised short ribs?
After cooking, simmer the gravy uncovered to reduce the liquid naturally. You can also blend some of the onions into the sauce for extra body or use a cornstarch slurry for faster thickening.
Storage Instructions
Let the dish cool completely, then transfer to an airtight container. Refrigerate for up to 4 days. To freeze, portion into containers and store for up to 3 months. Reheat gently on the stovetop, adding a splash of broth to loosen the sauce if needed.
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French Onion Gravy Braised Short Ribs | Cold-Weather Comfort with Big Flavor
- Total Time: 4 hours
- Yield: 6–8 servings 1x
Description
These French Onion Gravy Braised Short Ribs are melt-in-your-mouth tender with a rich, savory gravy made from slow-caramelized onions, herbs, and beef broth. A comforting, alcohol-free dish perfect for family dinners or holidays.
Ingredients
6 pounds bone-in beef short ribs
2 ½ tablespoons coarse sea salt flakes
1 tablespoon unsalted butter
1 tablespoon olive oil
3 large yellow onions, diced
1 teaspoon brown sugar
Salt and pepper to taste
2 sprigs fresh thyme
1 cup chicken broth (for onions)
6 garlic cloves, minced
2 tablespoons Worcestershire sauce
2 tablespoons light soy sauce
3 tablespoons tomato paste
3½ cups low sodium beef broth
2 sprigs fresh rosemary
2 bay leaves
½ tablespoon seven spice seasoning
2 tablespoons chopped parsley
Instructions
1. Remove short ribs from fridge, pat dry, and season with salt. Let rest 30 minutes.
2. Preheat oven to 400°F. Roast ribs for 10–15 minutes until browned. Reduce oven to 285°F.
3. Heat butter and oil in Dutch oven. Add onions, sugar, thyme, salt, and pepper. Cook 20 minutes, stirring often.
4. Add garlic, Worcestershire, soy sauce, and tomato paste. Stir and cook 3 minutes.
5. Add broth, rosemary, and bay leaves. Nestle ribs in sauce. Sprinkle with spice.
6. Cover and braise in oven 3 to 3½ hours until meat is tender.
7. Remove ribs. Simmer sauce to thicken. Discard herbs. Return ribs and baste.
8. Garnish with parsley and serve hot over mashed potatoes or polenta.
Notes
Make ahead and chill overnight. Skim fat before reheating.
Use tamari instead of soy sauce for a gluten-free version.
Replace seven spice with Italian or Tuscan seasoning if preferred.
- Prep Time: 35 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: French-American
Nutrition
- Serving Size: 1 portion
- Calories: 729
- Sugar: 4g
- Sodium: 3793mg
- Fat: 39g
- Saturated Fat: 16g
- Unsaturated Fat: 19g
- Trans Fat: 0.1g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 70g
- Cholesterol: 200mg
Conclusion
French onion gravy braised short ribs bring together comfort, flavor, and tenderness in one dish. It’s the kind of meal that tastes like it took all day — and it did — but your effort is richly rewarded. The caramelized onions, savory broth, and fall-apart beef make every bite satisfying. Whether for a holiday table or a quiet evening at home, this recipe is sure to become a new go-to when only real comfort food will do.