In a pressure cooker over medium-high heat, brown the back ribs and oxtail and reserve.

Add the meat back into the pressure cooker along with the vegetables and herbs.

Cover with water, bring to a boil and lid the cooker. Cook 6-8 hours.

Once completed, steam off the pressure, pull out the meat and reserve.

Strain and refrigerate the stock.

Once the meat is at a manageable temperature using your hands remove the bits of meat from the fat and shred. It should be extremely tender and pull away from the fat effortlessly.

Once the stock's temperature has come down, you'll notice a lot of fat has congealed on top. Remove and discard this.

Caramelize the onions and shallots.

Add the stock, thyme, shredded beef and white wine, and simmer ~30 minutes on low heat.

5 minutes prior to serving the Beefy French Onion Soup, add the brandy.

Top the sliced baguette with the gruyere cheese and broil until melted. To plate the Beefy French Onion Soup, ladle the soup into a bowl and top with 2-3 gruyere toasts. Servers about 6 as part of a meal or 3 as a meal itself.

Most importantly, before you leave this site, be sure to check out these soup recipes