Description
Rich, tender beef short ribs are braised in a bold coffee-infused broth, then served with a luscious creamy mushroom gravy that elevates every bite.
Ingredients
- 4 pounds bone-in beef short ribs
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup strong brewed coffee
- 1 cup beef broth
- 1 cup red wine (optional, or more broth)
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 bay leaves
- 8 ounces cremini mushrooms, sliced
- 1 tablespoon butter
- 1/2 cup heavy cream
- 2 tablespoons all-purpose flour
- Fresh parsley for garnish
Instructions
- Preheat oven to 350°F. Pat short ribs dry and season generously with salt and pepper.
- In a large oven-safe pot or Dutch oven, heat olive oil over medium-high heat. Sear short ribs on all sides until deeply browned, about 3-4 minutes per side. Remove and set aside.
- Add onion and cook until softened, about 5 minutes. Add garlic and tomato paste, stirring for 1 minute.
- Pour in coffee, beef broth, and red wine (if using). Stir, scraping up browned bits. Add rosemary, thyme, and bay leaves.
- Return short ribs to the pot, cover, and transfer to oven. Braise for 2 1/2 to 3 hours, until meat is fork-tender.
- While ribs braise, in a skillet over medium heat, melt butter and sauté mushrooms until golden, about 8 minutes. Set aside.
- Remove short ribs from pot and keep warm. Strain the braising liquid (discard herbs) and skim excess fat. Return liquid to pot and bring to a simmer.
- In a small bowl, whisk flour into heavy cream until smooth. Stir cream mixture into simmering liquid and cook until thickened, about 5 minutes.
- Add sautéed mushrooms to gravy, adjust salt and pepper. Serve short ribs topped with creamy mushroom gravy and garnish with parsley.
Notes
You can customize the seasonings to taste.
- Prep Time: 20 minutes
- Cook Time: 2 hours 45 minutes
- Method: Main
- Cuisine: American