Instructions

• Preheat your oven to 325°F to get it ready for finishing the ribs nice and slow.
• Season those short ribs well with kosher salt and pepper. Dredge 'em in flour and shake off the extra.
• Heat up olive oil in your Dutch oven over medium-high heat. Sear ribs on all sides till deeply brown. Set ribs aside once seared.
• Add diced onion and carrots to the pot. Sauté for 5-7 minutes till they soften up. Toss in sliced garlic and cook for just 1 minute till fragrant.
• Pour in red wine, scraping the pot's bottom to lift all those tasty bits. Stir in diced tomatoes and beef broth. Nestle the short ribs back into the pot.
• Bring to a simmer, cover with the lid making sure the sealing ring is set, then pop it in the oven. Cook ribs for 2.5 to 3 hours till meat’s falling off the bone tender.
• Let cool a bit then shred the meat, skim some fat from the broth, return meat to the pot and simmer for 10 more minutes before serving.
• Melt butter in another pan and sauté sliced onions slowly for 20-30 minutes until caramelized.
• Stir caramelized onions into the pot with shredded beef and broth to combine flavors.
• Toast baguette slices, top with Gruyere and thyme, then broil until cheese melts and edges crisp.
• Portion the soup into oven-safe bowls, top with cheesy baguette slices, and broil until bubbly. Serve hot.