6. Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for about 1.5 to 2 hours, until the meat is tender.
7. Preheat your oven broiler. While the soup is simmering, place the French bread slices on a baking sheet and toast them lightly in the oven.
8. Once the ribs are tender, remove them from the pot, shred the meat, and discard the bones. Return the meat back to the soup and stir.
9. Ladle the soup into oven-safe bowls, place a slice of toasted French bread on top of each bowl, and sprinkle with shredded cheese.
10. Broil the bowls in the oven for about 2-3 minutes, or until the cheese is bubbly and golden.
Notes:
Feel free to add some sautéed mushrooms for an extra depth of flavor.
You can use chicken broth instead of beef broth for a lighter soup.
Preparation time: 20 minutes | Cooking time: 2 hours | Total time: 2 hours 20 minutes | Kcal: Approximately 450 per serving | Servings: 4 servings
