1-Let’s dive into making this soup step by step it’s simpler than you might think and results in a dish that’s full of flavor. Start by preheating your oven to 325°F for the stove/oven method, which is my favorite for that deep, roasted taste.

2-First, melt 6 tablespoons of butter in a large oven-safe pot over high heat and cook the 4 medium yellow onions, thinly sliced, for about 5 minutes until they soften. Next, add 1/2 cup dry white wine and some black pepper, cooking for 5 to 8 minutes until the wine evaporates and the onions turn lightly golden this step adds amazing depth.

3-Then, stir in 2 shallots, 4 cloves garlic, 2 tablespoons fresh thyme, 2 tablespoons fresh sage, and a pinch of chili flakes. Add the 4 pounds bone-in beef short ribs to the pot, pour in 6 cups low sodium chicken broth, 1/2 cup low sodium tamari or soy sauce, 1 bay leaf, and 1 star anise if you’re using it. Cover the pot and roast in the oven for 2.5 to 3 hours, adding 2 carrots during the last 1 to 2 hours for perfect tenderness.

4-Finishing Touches and Serving: After roasting, remove the bay leaf and star anise, then discard the bones and excess fat. Shred the meat and mix it back into the broth, keeping everything warm on low heat. For the crockpot method, first cook the onions and wine as above in a pan, then transfer to the crockpot with the rest of the ingredients and cook on low for 7 to 8 hours or high for 5 to 6 hours, adding carrots in the last hour.

5-Toast 6 slices of French bread at 425°F for 10 minutes, then broil with 2 cups shredded Gruyere cheese for 2 to 3 minutes until bubbly. Serve the soup topped with the cheesy toast, fresh thyme, black pepper, and a drizzle of optional chili garlic oil. If you’re into other beef recipes, try this one for beef bourguignon on our site for a similar hearty vibe.