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5 Quart Dutch oven
This recipe is a play on red wine braised short ribs and traditional french onion soup, all mashed up together! Feel free to reduce this soup into a stew and serve over your choice of carb or keep it brothy and serve with yummy cheesy toast. Salting and letting the meat rest overnight is always a good idea for any cut as it helps season the meat throughout but it isn’t necessary if you’re short on time. This recipe does take some time though, as braising cannot be rushed. Try it on a rainy (or snowy) winter day when you’re stuck in the house working on other projects.