- Place the onion soup concentrate in a pot and mix with an equal amount of water. Bring to a simmer and keep hot.
- Preheat your oven to 350° F. Roast the potatoes until fully tender, 15 to 20 minutes. Roast the short rib until heated through, 10 to 15 minutes.
- Bring 2 quarts of water to a rapid boil; season water with salt. Blanch the carrots in the water until fully cooked, about 8 minutes. Blanch the asparagus for 2.5 minutes, then chill in ice water.
- Ladle the soup into a serving bowl, place the short rib in the soup and top with the cooked vegetables. Decorate with chives and serve.
Ingredient availability varies by location*