How to Make

1. Preheat & season: Preheat the oven to 325°F (165°C). Pat the short ribs dry with paper towels and season generously with black pepper.
2. Sear the ribs: In a large heavy-bottomed Dutch oven or ovenproof pot, melt 2 tablespoons of the butter over medium-high heat. Sear short ribs in batches, 2–3 minutes per side, until browned all over. Transfer ribs to a plate and set aside.
3. Sauté the aromatics: Reduce heat to medium. Add remaining butter. Add the sliced onions and shallots; cook, stirring occasionally, until deeply softened and beginning to caramelize (about 12–18 minutes). Stir in the garlic, thyme, sage, and a pinch of red chili flakes and cook 1–2 more minutes until fragrant.
4. Deglaze & build the braise: Pour in the tamari (or soy) and scrape up browned bits from the bottom of the pot. Add 6 cups of the low-sodium chicken broth, bay leaves, and star anise (if using). Return the short ribs to the pot, submerging them partially in the liquid. Add more broth as needed so the ribs are at least halfway covered.
5. Braise low and slow: Bring to a gentle simmer on the stovetop, then cover and transfer to the preheated oven. Braise for 2 to 2½ hours, or until the meat is fork-tender and beginning to fall from the bone.
6. Add carrots: About 35–45 minutes before the ribs are done, add the baby carrots to the pot so they cook through and absorb the braising flavors.
7. Prepare the Gruyère crostini: When the ribs are nearly done, place the French bread slices on a baking sheet. Toast briefly in the oven until slightly crisp (3–5 minutes). Sprinkle the shredded Gruyère evenly over each slice and return to the oven or broiler just long enough to melt and lightly brown the cheese—watch closely so it doesn’t burn.
8. Finish the sauce: Once the ribs are tender, remove them and the carrots to a serving platter and tent loosely with foil. Skim excess fat from the surface of the braising liquid, then simmer the liquid on the stovetop to reduce slightly to a saucy consistency (taste and adjust seasoning with pepper and a splash more tamari or salt if needed).
9. Serve: Spoon hot braising jus over the ribs and carrots. Serve with Gruyère crostini on the side for dipping or place a crostini under each rib for a French-onion–inspired bite.