Short Rib French Onion Soup

Instructions:

Preheat your oven to 350°F (175°C).
Season the short ribs generously with salt and pepper.
In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Brown the short ribs on all sides, about 3-4 minutes per side. Remove the short ribs from the pot and set aside.
Reduce the heat to medium-low and add the butter to the pot. Add the sliced onions and cook, stirring occasionally, until caramelized and golden brown, about 30-40 minutes.
Stir in the minced garlic and cook for an additional 2-3 minutes until fragrant.
Sprinkle the flour over the onions and garlic, stirring to combine. Cook for 1-2 minutes to remove the raw flour taste.
Slowly pour in the red wine (if using), scraping up any browned bits from the bottom of the pot.
Return the browned short ribs to the pot. Add the beef broth, chicken broth, dried thyme, and bay leaf. Bring the mixture to a simmer.
Cover the pot and transfer it to the preheated oven. Allow the soup to cook in the oven for 2-3 hours, or until the short ribs are tender and falling off the bone.
Once the short ribs are cooked, remove them from the pot and shred the meat using two forks. Discard any bones and excess fat.
Return the shredded meat to the pot and season the soup with salt and pepper to taste.
Preheat your broiler. Ladle the soup into oven-safe bowls. Top each bowl with a slice of baguette and a generous amount of grated Gruyere or Swiss cheese.
Place the bowls under the broiler for 2-3 minutes, or until the cheese is melted and bubbly.
Garnish the Short Rib French Onion Soup with chopped fresh parsley before serving.