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Coffee-Braised Beef Short Ribs with Creamy Mushroom Gravy

  • Author: Chef Mia
  • Prep Time: 20 minutes
  • Cook Time: 3 hours 10 minutes
  • Total Time: 3 hours 30 minutes
  • Yield: 6 servings 1x
  • Method: Main Course
  • Cuisine: American

Description

Fall-off-the-bone tender beef short ribs braised in a rich coffee-infused sauce, served with a creamy mushroom gravy.

Ingredients

Scale
  • For the Short Ribs:
  • 4 lbs bone-in beef short ribs
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 cups strong brewed coffee
  • 1 cup beef broth
  • 1/4 cup balsamic vinegar
  • 2 tablespoons brown sugar
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • Salt and black pepper to taste
  • For the Creamy Mushroom Gravy:
  • 2 tablespoons butter
  • 8 oz cremini mushrooms, sliced
  • 2 tablespoons all-purpose flour
  • 1 cup reserved braising liquid, strained
  • 1/2 cup heavy cream
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 325°F (165°C).
  2. Season short ribs generously with salt and pepper.
  3. In a large Dutch oven or oven-safe pot, heat olive oil over medium-high heat. Sear short ribs on all sides until browned, about 3-4 minutes per side. Work in batches if needed. Remove ribs and set aside.
  4. In the same pot, add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute.
  5. Pour in the coffee, beef broth, balsamic vinegar, and brown sugar. Stir, scraping up any browned bits from the bottom.
  6. Add the rosemary, thyme, and bay leaves. Return the short ribs to the pot, nestling them into the liquid. Bring to a simmer.
  7. Cover the pot and transfer to the oven. Braise for 2.5 to 3 hours, until the meat is very tender and falling off the bone.
  8. Remove the pot from the oven. Carefully transfer short ribs to a plate and tent with foil to keep warm.
  9. Strain the braising liquid through a fine-mesh sieve into a bowl, discarding solids. Skim off excess fat.
  10. For the creamy mushroom gravy: In a medium saucepan, melt butter over medium heat. Add mushrooms and cook until golden and tender, about 5-7 minutes.
  11. Sprinkle flour over mushrooms and stir, cooking for 1 minute.
  12. Gradually whisk in 1 cup of the reserved braising liquid, stirring constantly until thickened.
  13. Stir in heavy cream and season with salt and pepper. Let simmer for 2-3 minutes.
  14. Serve short ribs with mushroom gravy spooned over the top.

Notes

For an even richer flavor, use a dark roast coffee. The braising liquid can be made a day ahead and refrigerated; skim the solidified fat before reheating.

Nutrition

  • Calories: 720
  • Sugar: 6 g
  • Fat: 52 g
  • Carbohydrates: 12 g
  • Protein: 48 g

Find it online: https://exorecipes.com/coffee-braised-beef-short-ribs/