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A can of onion soup and beer can deepen slow-braised short ribs

Slow-cooked short ribs gain a fuller, cold-weather character when canned French onion soup and beer join the braising liquid, creating an easy route to a richer pot.
3 min read · Montenegro Tastes Editorial
Slow-braised short ribs finished in a rich onion and beer cooking liquid
Slow-braised short ribs finished in a rich onion and beer cooking liquid

Short ribs are built for long, gentle cooking, when time turns a firm cut into a tender centrepiece for a cold evening meal. A simple upgrade to the braising liquid can make that result feel more substantial without complicating the preparation.

The useful pairing is canned French onion soup and beer. The soup brings its established onion-led savoury base, while beer adds another layer to the liquid surrounding the meat as it cooks. Together, the two ingredients offer a straightforward way to build more flavour into the pot.

According to a Tasting Table guide to richer short ribs, the combination works particularly well in a slow braise, where the meat has time to soften and absorb the character of the cooking liquid.

For home cooks in Montenegro, the approach is less about replacing a traditional recipe than keeping a useful cold-season technique in mind. When short ribs are on the menu, a can of French onion soup and a beer can offer an accessible starting point for a warming, deeply braised dish.

Source: Tasting Table