Description
The Castello Weissbier cheese is perfect for this dish, the tangy hint of beer flavor and creamy texture pairs perfectly with the savory broth.
Ingredients
Scale
- 2 lb boneless short ribs, thawed
- 2 Tablespoons vegetable oil
- 1 white onion, sliced
- 2 cloves garlic, minced
- 1 cup dry red wine
- 32 oz beef broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 bay leaves
- 1 teaspoon thyme
- 1/2 cup sherry
- 2 Tablespoons red wine vinegar
- 1 Tablespoon butter
- 1/2 white onion, sliced
- 1 baguette, sliced 1 inch thick (2 slices per bowl)
- 2 slices per bowl of Castello Weissbier cheese, sliced thin
Instructions
- Preheat the oven to 325 degrees F.
- In a large dutch oven heat the vegetable oil over medium high heat. Place the short ribs in the oil and brown on each side for a few minutes.
- Add the onion and let cook with the meat for a few minutes.
- Then add the garlic, red wine, beef broth, salt, pepper, bay leaves, and thyme. Stir well, be sure to scrape the bottom of the dutch oven to get all the bits off.
- Add the sherry and red wine vinegar and stir again.
- Cover, turn off the burner and move to the oven to continue cooking for 2 1/2 hours, until the short ribs are fully cooked and tender.
- About 30 minutes before the dutch oven is finished cooking, add the tablespoon of butter and 1/2 onion sliced into rounds to a saute pan. Cook over medium heat with the lid on the pan, slowly, for 15-20 minutes until the onions are tender and lightly caramelized.
- Once the dutch oven is completed cooking in the oven, set it aside and remove the short ribs from it and set on a plate. Using a fork and knife (if you need one) shred the short ribs into bite sized pieces and return to the soup. Remove the 2 bay leaves, you may need to fish around for them.
- Add the onions that were cooked seperately to the soup and taste to see if it needs more salt, pepper or even an extra dash of red wine vinegar. Mine needed all 3.
- Preheat the oven to broil and move the rack down to slightly below the middle level.
- Place 2 oven safe bowls on a baking sheet. Fill each with a generous portion of soup, make sure there are lots of bits of meat and onion! Place 2-3 slices of baguette on top of the soup, push them down into the broth a little bit so they are half submerged. Place a generous portion of sliced cheese over the bread. Be sure to slice it fairly thin so that it melts evenly.
- Broil for just 2-3 minutes, keep an eye on it – don’t walk away! Until the cheese has melted and is bubbly and lightly browned.
- Be careful the bowls will be hot! Enjoy.
Notes
Adapted from Food Magazine
- Prep Time: 30 mins
- Cook Time: 3 hours 30 mins
- Category: Soup
- Cuisine: German, French