My New Favorite Winter Dinner

Tender short ribs with creamy French-onion orzo, all in one pot.

I’ve actually never made short ribs before, and let me tell you, this was a very good way to start. Maybe it’s just me, but short ribs have always felt a little intimidating, so I wanted to make them as approachable as possible. And somehow this turned into one of those dinners that makes your whole house smell like you’ve been cooking all day… even though it all happens in one pot.

The short ribs braise low and slow until they’re fall-apart tender, soaking up all that French-oniony goodness from the caramelized onions, sherry wine, and fresh herbs. Then the orzo simmers right in the braising liquid so every single grain picks up that deep, savory flavor.

It’s creamy, silky, and cheesy from the Gruyère and Parmesan, but still balanced thanks to a little splash of balsamic at the end. Comforting without being heavy, impressive without being complicated, and honestly, one of the most special one-pot dinners I’ve made in a long time. Enjoy!

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Storing + Reheating

1. Let everything cool, then transfer to an airtight container. The orzo will thicken in the fridge, totally normal. Store in the fridge for 3 to 4 days.

2. To reheat, warm gently over medium-low heat, adding splashes of water, broth, or even a little milk to loosen it back up.

3. If you saved a whole rib for serving, reheat it separately in the oven or in a covered skillet with a splash of water to gently steam it, then place it on top right before eating.

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One-Pot Creamy French Onion Orzo with Braised Short Ribs

Servings: 4
Prep Time: 30 minutes
Cook Time: 3 hours 20 minutes

You can find the printavble version here

Ingredients

Short Ribs & Onions:

• 2 to 2.5 lb bone-in short ribs

• Kosher salt + black pepper

• 2 to 3 tbsp olive oil

• 3 tbsp unsalted butter

• 3 large yellow onions, thinly sliced

• 4 to 6 cloves garlic, minced

• 1 to 2 tsp fresh thyme leaves, chopped

• ½ tsp Knorr Beef Flavor Base (for the onions)

• 1 tbsp tomato paste

• 1 tsp Worcestershire sauce

• ½ tsp soy sauce (optional)

• ¼ cup dry white wine or dry sherry (the WINE version, not vinegar)

• 4 cups water

• 1 to 2 tsp Knorr Roasted Beef Flavor Base

• 1 to 2 bay leaves

Orzo:

• 1½ cups orzo

• ½ cup heavy cream

• 1 cup freshly shredded Gruyère, to taste

• ½ cup freshly grated Parmesan, to taste

•  ½ tsp balsamic vinegar (optional)

• Pinch of nutmeg (optional)

• Salt + black pepper, to taste

• Optional garnish: Fresh thyme, extra Gruyère or Parmesan, black pepper

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Instructions

1. Let the short ribs sit at room temp for 20–30 minutes. Pat dry and season generously on all sides with salt and pepper.

2. Preheat the oven to 300°F.

3. Heat olive oil in a Dutch oven over medium-high heat. Sear the ribs deeply on all sides for 4–5 minutes per meaty side (and 30–60 seconds on the bone side). Sear in batches if needed. Remove and set aside, this will take about 10–15 minutes total.

4. Reduce the heat to medium. Add the butter, then the sliced onions and a generous pinch of salt. Cook for 1–2 minutes just to coat.

5. Add 1–2 tablespoons of water, cover, and let the onions steam for about 5 minutes. Uncover, stir, and cook until most of the liquid evaporates. Repeat this process for 20–30 minutes, until the onions soften and begin to turn lightly golden.

6. Add the garlic and fresh thyme, stir, and cook for 30 seconds.

7. Add the tomato paste and ½–1 teaspoon of Knorr Beef Base. Cook for 1–2 minutes, until the tomato paste darkens and the Knorr melts into the onions. (This is your French-onion depth “cheat.”)

8. Add the Worcestershire and soy sauce, if using. Pour in the ¼ cup of dry white wine or sherry and scrape up all the browned bits. Let it reduce for about 2 minutes.

9. Pour in the water and 1–2 teaspoons of Knorr Roasted Beef Base. Stir to dissolve, then add the bay leaves.

10. Nestle the seared short ribs back into the pot, the liquid should come about halfway up the ribs. Cover and place in the 300°F oven for 2.5–3 hours, flipping once halfway through.

11. When the ribs are fall-apart tender, remove them and any bones. Remove the bay leaf. (Optional: reserve ½ cup of the broth to spoon over at the end.) Skim off any excess fat.

12. Turn the heat to low and simmer the pot for 3–5 minutes to slightly concentrate the broth.

13. Add the orzo directly to the onion broth. Simmer for about 15 minutes, stirring frequently, until al dente.

14. While the orzo cooks, shred most of the meat into large pieces. (Optional: reserve one whole rib for presentation.)

15. When the orzo is al dente, reduce the heat to low and stir in the heavy cream. Let it simmer for 2 minutes to thicken.

16. Add the Gruyère and Parmesan and stir until melted and glossy.

17. Fold in the shredded short rib meat.

18. Finish with a splash of balsamic and a tiny pinch of nutmeg, if using. Taste and adjust salt and pepper.

19. Spoon into bowls and top with fresh thyme, cracked black pepper, and extra Gruyère or Parmesan. Enjoy!

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If you made it this far… hi! I’m writing this from the car as we drive through Normandy, France :)