Step 1 – Prepare and Brown the Short Ribs

1. Preheat the oven to 325°F (160°C).

2. Pat the short ribs dry with paper towels to help them sear properly. Season generously on all sides with salt and black pepper.

3. Heat olive oil in a large Dutch oven over medium-high heat.

4. Place the short ribs in the pot and sear for about 8 minutes total, turning to brown on all sides.

5. Transfer the browned ribs to a plate and set aside.

Tip: Work in batches if necessary. Overcrowding the pot will prevent the ribs from searing properly.

Step 2 – Build the Braising Base

1. In the same pot, add the carrot, celery, onion, and garlic.

2. Sauté for about 5 minutes, until the vegetables are softened and lightly browned.

3. Stir in the tomato paste and cook for 1 minute to deepen its flavor.

4. Pour in the red wine (if using) to deglaze the pan, scraping up any browned bits stuck to the bottom. Let it simmer for 2–3 minutes to reduce slightly.

5. Return the short ribs to the pot. Add the beef broth, thyme, and bay leaves.

Step 3 – Braise the Short Ribs

1. Cover the pot with a tight-fitting lid and transfer it to the oven.

2. Braise for 2 ½ to 3 hours, until the meat is fork-tender and beginning to fall off the bone.

3. Remove the short ribs from the pot and set aside to cool slightly.

4. Strain the braising liquid into a large bowl, discarding the solids.

5. Skim any excess fat from the surface of the broth.

6. Shred the meat into bite-sized pieces, discarding bones and large pieces of fat. Set the shredded meat aside with the broth.

Step 4 – Caramelize the Onions

1. While the ribs are braising, melt the butter with olive oil in a large skillet over medium-low heat.

2. Add the sliced onions and salt, stirring to coat them in the fat.

3. Cook slowly for 40–45 minutes, stirring occasionally, until the onions are soft and deep golden brown.

4. If desired, sprinkle in sugar to help the caramelization process along.

5. Deglaze the skillet with sherry or white wine (if using) and cook until the liquid evaporates.

Note: True caramelization takes time. Resist the urge to rush this step by increasing the heat, as you risk burning the onions instead of developing their natural sweetness.

Step 5 – Combine Soup Base

1. Add the caramelized onions to the strained braising liquid.

2. Stir in the shredded short rib meat.

3. Bring the mixture to a gentle simmer over medium heat.

4. Taste and adjust seasoning with additional salt and pepper if needed.

Step 6 – Prepare Bread and Cheese

1. Preheat the broiler.

2. Arrange the baguette slices on a baking sheet and toast until golden brown on both sides.

3. Ladle the hot soup into oven-safe bowls.

4. Place one or two slices of toasted bread on top of each bowl.

5. Sprinkle generously with Gruyère cheese.

6. Place under the broiler for 2–3 minutes, until the cheese is melted, bubbly, and lightly browned.

Step 7 – Serve

1. Remove the bowls from the oven carefully.

2. Garnish with fresh thyme leaves for a touch of color and aroma.

3. Serve immediately while hot, with extra bread on the side if desired.