5.0
(69)
Your folders
Your folders

Export 15 ingredients for grocery delivery
Step 1
Preheat the oven to 325° F.In a large oven-safe Dutch Oven over high heat, melt together the butter and onions. Cook 5 minutes, until softened. Add the wine, season with pepper, and continue cooking another 5-8 minutes, until the wine has evaporated and the onions are lightly golden. Add the shallots, garlic, thyme, sage, and chili flakes. Then add the short ribs. Pour over 6 cups of broth. Add the tamari, bay leaf, and star anise (if using). Cover and roast in the oven for 2 1/2 to 3 hours or until the short ribs are tender and falling off the bone. Add the carrots during the last 1-2 hours of cooking. Remove the bay leaves and star anise. Discard any bones and extra fatty pieces. Lightly shred the meat. Taste and season with salt, if needed. Place over LOW heat on the stove. Switch the oven to 425°. Arrange the bread on a baking sheet and toast for 10 minutes, until very dry. Switch the oven to broil. Top the toast with cheese, then broil until bubbly, 2 to 3 minutes. Ladle the soup into bowls. Top with cheesy toast, black pepper, and fresh thyme. Eat!
Step 2
In a large Dutch Oven over high heat, melt together the butter and onions. Cook 5 minutes, until softened. Add the wine, season with pepper, and continue cooking another 5-8 minutes, until the wine has evaporated and the onions are lightly golden. Add the shallots, garlic, thyme, sage, and chili flakes. Then transfer everything to the bowl of the crockpot. To the crockpot, add the short ribs. Pour over 6 cups of broth. Add the tamari, bay leaf, and star anise (if using). Cover and cook on low for 7-8 hours or on high for 5-6 hours. Add the carrots during the last 1-2 hours of cooking. Remove the bay leaves and star anise. Discard any bones and extra fatty pieces. Lightly shred the meat. Keep on warm. Switch the oven to 425°. Arrange the bread on a baking sheet and toast for 10 minutes, until very dry. Switch the oven to broil. Top the toast with cheese, then broil until bubbly, 2 to 3 minutes. Ladle the soup into bowls. Top with cheesy toast, black pepper, and fresh thyme. Eat!
Your folders
 46 views
46 viewshalfbakedharvest.com
Your folders

 97 views
97 viewssweetpeaskitchen.com
4.8
(4)
135 minutes
Your folders

 113 views
113 viewschelseasmessyapron.com
4.9
(40)
300 minutes
Your folders

 505 views
505 viewsladyandpups.com
Your folders

 287 views
287 viewsepicurious.com
3.2
(61)
Your folders

 249 views
249 viewsallrecipes.com
4.5
(353)
2 hours
Your folders

 314 views
314 viewsmarthastewart.com
3.5
(61)
Your folders

 312 views
312 viewswilliams-sonoma.com
5.0
(4)
450 minutes
Your folders

 336 views
336 viewsthepioneerwoman.com
5.0
(11)
2 hours
Your folders

 499 views
499 viewsfoodnetwork.com
4.7
(583)
3 hours, 30 minutes
Your folders

 525 views
525 viewscooking.nytimes.com
4.0
(175)
Your folders
 53 views
53 viewstastesbetterfromscratch.com
Your folders

 203 views
203 viewsaflavorjournal.com
390 minutes
Your folders

 248 views
248 viewssipandfeast.com
5.0
(1)
240 minutes
Your folders
 214 views
214 viewsfoodnetwork.com
1.0
(2)
35 minutes
Your folders

 243 views
243 viewsjustonecookbook.com
4.8
(19)
20 minutes
Your folders

 507 views
507 viewstastesbetterfromscratch.com
4.8
(39)
160 minutes
Your folders

 488 views
488 viewsiamhomesteader.com
4.8
(6)
160 minutes
Your folders

 216 views
216 viewstasteofhome.com
4.6
(14)
2 hours, 15 minutes