1-Let’s dive into making this delicious soup I promise it’s straightforward and fun! First, start by preheating your oven to 325°F (163°C) for the stove/oven method or preparing your crockpot for a hands-off approach. Don’t worry if you’re new to this; the steps are simple and forgiving.

2-Begin by trimming excess fat off the beef short ribs and seasoning them with salt and pepper. In a large oven-safe Dutch oven over high heat, melt the butter with the onions and cook for 5 minutes until softened. Add the white wine and pepper, then cook for another 5-8 minutes until the wine evaporates and the onions turn lightly golden.

3-Next, add the shallots, garlic, thyme, sage, and chili flakes, then toss in the short ribs. Pour in 6 cups of chicken broth, along with the tamari or soy sauce, bay leaves, and star anise if you’re using it. Cover and roast for 2.5 to 3 hours until the ribs are tender. Add the carrots in the last 1-2 hours of cooking to keep them crisp yet flavorful.

4-Remove the bay leaves and star anise, discard the bones and excess fat, and shred the meat lightly before returning it to the pot on low heat. For the cheesy topping, increase the oven to 425°F (218°C), toast the French bread slices for 10 minutes, then switch to broil and top with Gruyere cheese until bubbly, about 2-3 minutes. Serve the soup in bowls with the cheesy toast on top, sprinkled with fresh thyme, black pepper, and optional chili garlic oil. If you’re using the crockpot method, follow similar steps but cook on low for 7-8 hours after transferring everything to the pot.