Ingredients

Scale

3–4 lbs bone-in beef short ribs
Salt and black pepper, to taste
2 tablespoons olive oil
2 large yellow onions, thinly sliced
4 cloves garlic, minced
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1/2 cup dry white wine or beef broth
3 cups beef broth
4 sprigs fresh thyme
2 bay leaves
1 1/2 cups shredded Gruyère cheese

Optional: crusty bread or mashed potatoes for serving

Instructions

Preheat Oven:
Preheat oven to 325°F (160°C).

Sear Short Ribs:
Season short ribs generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear short ribs on all sides until browned. Remove and set aside.

Caramelize Onions:
In the same pot, reduce heat to medium and add onions. Cook slowly for 20–25 minutes, stirring often, until golden and caramelized. Add garlic and cook for 1 more minute.

Build Sauce:
Stir in tomato paste and Worcestershire sauce. Deglaze with white wine or broth, scraping up brown bits. Simmer for 2–3 minutes.

Add Ribs & Braise:
Return short ribs to pot. Add beef broth, thyme, and bay leaves. Bring to a simmer, cover, and transfer to oven. Braise for 2.5 to 3 hours, or until meat is tender and falling off the bone.

Broil with Cheese:
Remove ribs from liquid and place in an oven-safe dish. Sprinkle Gruyère on top and broil for 2–3 minutes, or until cheese is melted and bubbly.

Serve:
Serve hot over mashed potatoes or with crusty bread, spooning onion sauce over the top.