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Indulge in Homemade Braised Beef Short Ribs with Rich Red Eye Gravy

Imagine a dish so succulent, so deeply flavorful, and so melt-in-your-mouth tender that it tastes like it came straight from a five-star restaurant. Now, imagine creating that masterpiece in your very own kitchen. Braised Beef Short Ribs with Red Eye Gravy are precisely that kind of culinary triumph. This recipe harnesses the time-honored technique of braising to transform humble beef short ribs into an extraordinary meal, bathed in a spiced tomato “red-eye” gravy and slow-cooked to perfection. Served over fluffy homemade egg noodles, it’s the ultimate comfort food experience that will have your family raving and questioning why you ever bothered eating out.

The Allure of Perfectly Braised Short Ribs

There’s an undeniable magic to beef short ribs. For years, whenever I spotted them on a restaurant menu, my search would immediately end. I’d order them without hesitation, confident in the promise of their signature fall-apart tenderness and the rich, accompanying sauce typically served over a comforting carbohydrate like creamy polenta, fluffy mashed potatoes, or hearty egg noodles. These dishes rarely disappoint, delivering a depth of flavor that satisfies the soul.

My own recipe for Braised Beef Short Ribs with Red Eye Gravy encapsulates everything I adore about that restaurant experience. It delivers unbelievably tender beef short ribs, meticulously braised in a gravy bursting with complex flavors, and presented magnificently over thick, homemade egg noodles. For too long, making this dish at home remained on my culinary bucket list, a challenge I hesitated to tackle. That, however, changed today, proving that gourmet flavors are well within reach for the home cook.

A Culinary Collaboration: The Freaky Friday Blog Hop

Why was today the day for this culinary adventure? Because today marked a special occasion: Freaky Friday! And no, I’m not referring to the classic movie about a mother and daughter swapping lives. This Freaky Friday is a cherished tradition among my favorite food blogger friends – a delightful blog hop where we secretly get assigned each other’s blogs to recreate a recipe from. The excitement builds until we all reveal our assignments and delicious creations on the same designated Friday, which was today!

I was absolutely thrilled to be assigned my friend Michele’s incredible blog, West Via Midwest. Michele and I have forged a wonderful friendship over the past few years, collaborating closely in a Mastermind group where we regularly meet to brainstorm, inspire, and learn from one another. Joining this group has been one of the most rewarding and insightful business decisions I’ve ever made, and it’s truly enriched my professional journey.

West Via Midwest: A Blog Rooted in Comfort and Expertise

Michele and I share a remarkable number of commonalities, making it feel as though we’ve known each other forever. She’s a proud native Nebraskan, and we enthusiastically cheer for the same football team! Beyond our shared roots and sports allegiance, Michele possesses a deep love for entertaining, a passion for cooking she inherited from her mother, and a dedication to sharing those cherished, tried-and-true family recipes that bring so much comfort. Her blog is a testament to this, filled with dishes that evoke warmth and nostalgia.

Currently, Michele resides in the Los Angeles area with her wonderful husband and their two adorable dachshunds. Our mutual affection for dogs is a constant source of joy, and I can always rely on her to share a fantastic dog video or meme, or to offer solace and advice when I’m concerned about one of my own boxer dogs. She is an exceptional friend with a truly big heart, and undeniably, a fantastic cook!

Michele’s culinary journey extends far beyond her mother’s kitchen; she elevated her skills by attending culinary school. But her pursuit of gastronomic excellence didn’t stop there. She further honed her expertise by earning a Sommelier Certification, enabling her to expertly pair the perfect wine, beer, or cocktail with her delectable food creations. This deep understanding of flavors makes her blog an invaluable resource for anyone seeking to create memorable dining experiences.

Pan-Seared Lamb Chops with Balsamic Glaze – A delicious recipe from West Via Midwest

West Via Midwest boasts an impressive array of recipes, but her meat dishes are, quite frankly, legendary. Initially, I contemplated making one of her exceptional lamb recipes as a surprise – a bold choice, as lamb isn’t a frequent staple in our home unless it’s in the form of a gyro. However, I ultimately decided to stick with a more familiar comfort food.

I can personally attest to the deliciousness of her French Onion Chicken and her Spicy Beef Brisket with Horseradish Sauce, both of which I’ve prepared multiple times to rave reviews. Deciding which recipe to choose was genuinely challenging with so many tempting options! I found myself torn between her Crispy Southern Fried Chicken and her unique Ham and Cheese Frenchee when my eyes landed on the Braised Beef Rib recipe. It was then I knew: the time had finally come to fulfill my long-held dream of creating one of my absolute favorite dishes right in my own home.

Mastering the Art of Braising for Unrivaled Tenderness

The culinary technique of braising is nothing short of magical. At its core, it involves sautéing an inherently tough cut of meat in a small amount of fat until it’s beautifully browned, then slowly and gently simmering it in a flavorful liquid within a covered vessel. This low-and-slow cooking process allows collagen in the meat to break down into gelatin, resulting in a tender, succulent, and utterly fall-off-the-bone experience. When choosing meat for braising, always opt for bone-in cuts if available, as the bones contribute an incredible depth of flavor to the final dish.

While beef short ribs are an exemplary choice for braising, the versatility of this method extends to many other cuts. Consider lamb shanks or shoulder, which yield a deeply tender and aromatic result. Chicken legs and thighs also benefit immensely from braising, becoming incredibly moist and flavorful. And for a truly satisfying meal, a nice pork shoulder, braised until it can be effortlessly shredded, is a fantastic option. Braising is a testament to patience in cooking, promising rich rewards for those who embrace its gentle approach.

My journey to perfect braised short ribs began with an overnight marinade. I generously coated the beef short ribs in a blend of fragrant olive oil, fresh basil leaves, and a copious amount of freshly minced garlic. This initial step infuses the meat with a foundational layer of aromatic flavor. The following day, I prepared a seasoned flour dredge, combining all-purpose flour with a kick of Cayenne pepper and a warm touch of paprika. Each rib was then coated, ensuring a beautiful crust and helping to thicken the eventual gravy.

Searing is a critical step in braising, building a rich flavor base through the Maillard reaction. I melted butter in my trusty cast-iron Dutch oven – an indispensable tool for dishes like this, effortlessly transitioning from stovetop to oven. The ribs were seared in batches to ensure they weren’t overcrowded, allowing each piece to develop a deep, golden-brown crust on all sides. Once perfectly browned, the ribs were removed and set aside, leaving behind flavorful fond in the pot, ready to form the foundation of our magnificent gravy.

Achieving that beautiful, even browning on all sides is key to maximizing flavor. Take your time with this step, turning the ribs until each surface is wonderfully caramelized. Once all the short ribs were seared and resting, it was time to build the rich, aromatic sauce that would cradle them throughout the braising process.

Into the hot butter and all those incredible, flavorful bits left in the Dutch oven, I added chopped onion. Sautéing the onion until tender and slightly caramelized adds a crucial layer of sweetness and aromatic depth to the gravy. Next, a dry red wine was introduced, which helps deglaze the pot, scraping up all the delicious browned bits. It’s important to allow the wine to cook for a few minutes, letting some of the alcohol evaporate while concentrating its rich flavors.

With the aromatics and wine laid down, it was time to incorporate some vegetables and spices. I opted for the convenient route of pre-cut carrot sticks, which contribute both flavor and natural sweetness, adding another dimension to the developing sauce. Following the carrots, I stirred in diced tomatoes, earthy cumin seeds, and fragrant bay leaves. The final liquid components were beef stock, providing a savory foundation, and a crucial ingredient for our unique gravy: strong black coffee.

Understanding Red Eye Gravy: A Southern Secret

The inclusion of strong black coffee is what gives this particular gravy its distinctive “Red-Eye” name. This classic Southern gravy traditionally involves simmering coffee with pan drippings, often from fried ham or bacon, and is famously served over fluffy biscuits. In this beef short rib recipe, the coffee contributes a subtle bitterness and an incredible depth of flavor that beautifully complements the rich beef and spices, transforming ordinary gravy into something truly exceptional and unforgettable.

Once the aromatic sauce was perfectly combined, the beautifully browned beef short ribs were carefully returned to the pot, nestling them into the flavorful liquid. There’s no need to completely submerge the ribs; the covered environment of the Dutch oven ensures they cook evenly in the steam and liquid. With the lid securely in place, the pot was transferred to the preheated oven, where it would slowly and gently braise for hours. This low-and-slow cooking process is where the true magic happens, filling your home with intoxicating aromas as the meat transforms into unparalleled tenderness.

After hours of patient braising, the beef short ribs emerged incredibly tender. I carefully removed them from the pot, along with the carrots, which I planned to serve as a delicious side. To achieve a silky-smooth gravy, I used my emulsion blender to blend the remaining sauce directly in the Dutch oven. If you prefer a thicker, chunkier gravy or wish to incorporate the carrots into the sauce, you could certainly blend them in as well. This step is crucial for achieving that restaurant-quality consistency and ensuring every drop of flavor is harmoniously combined.

Save This Recipe!

Love the sound of this incredibly satisfying recipe? Can’t wait to try it yourself? Make sure to pin it to your favorite Pinterest board before you go! This way, you’ll easily find it when you’re ready to bring this gourmet meal to your own dinner table.

Just look at that magnificent, fall-apart tender meat! The braising process yielded perfect results, with the beef effortlessly shredding at the touch of a fork. Initially, I had planned to serve these glorious short ribs over polenta. However, upon checking my pantry, I discovered my polenta had expired. While mashed potatoes were a tempting alternative, a brilliant idea struck me instead.

For several months, making Homemade Egg Noodles and sharing the recipe on the blog had been on my to-do list. This was the perfect opportunity! With my beef short ribs leisurely braising in the oven all afternoon, I had ample time to whip up a batch of fresh, tender egg noodles. Their soft, chewy texture proved to be the ideal accompaniment, soaking up every last drop of the rich red-eye gravy and completing this unforgettable meal.

A crucial tip for serving: ensure you have a crusty roll or a fluffy biscuit readily available. You’ll want every single drop of that incredible sauce to be thoroughly sopped up – it’s far too delicious to leave behind!

I simply must tell you: my entire family absolutely adored this recipe! From the tender, slow-cooked beef short ribs and the rich, complex gravy to the comforting homemade noodles, it felt like a truly upscale, restaurant-quality meal. Yet, it was enjoyed right here at home, on a simple Monday night. I might have even allowed myself a small, mental bow of appreciation. A huge thank you to Michele for sharing such a fantastic, inspiring recipe!

Explore More Culinary Delights from the Freaky Friday Blog Hop

Now that you know all about my winning Freaky Friday recipe, it’s time to discover what culinary masterpieces all the other talented participating bloggers created! Each one brought their unique twist to a fantastic recipe from a fellow food blogger. You’re sure to find something new and delicious to try!

Take a look at all of our 2020 Freaky Friday Winter Edition Recipes:

An Affair from the Heart – Braised Beef Short Ribs with Red-Eye Gravy
Aunt Bee’s Recipes – Slow Cooker Ranch Chicken Tacos
Bowl Me Over – Honey Sriracha Chicken
Hostess at Heart – Chicken Marsala
House of Nash Eats – Broccoli Cheese Soup
Lemoine Family Kitchen – Vegetarian Pot Pie Soup
Life Currents – Pepper Jelly Cheese Balls
Soulfully Made – Alice Springs Chicken (Outback Copy Cat Recipe)
Take Two Tapas – Chocolate Spoons
The Fresh Cooky – Sweet Molasses Brown Bread Rolls
The Speckled Palate – Valentine’s Day Dessert Board
West Via Midwest – Grasshopper Pie
Who Needs a Cape? – Air Fryer Loaded Mini Meatloaf

My stomach is rumbling just thinking about it – let’s get to the full recipe and start cooking!

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Braised Beef Short Ribs with Red Eye Gravy

Why go to a fancy restaurant for Braised Beef Short Ribs when you can make them at home? Beef short ribs are the perfect cut of meat to use the braising technique of cooking. Preparing them in a flavorful spiced tomato “red-eye” gravy, low and slow in the oven until they are fall-apart tender. Served over homemade egg noodles. Make sure to have a roll to get all of that sauce!

Prep Time: 30 mins

Cook Time: 3 hrs

Additional Time: 8 hrs (for marinating)

Total Time: 11 hrs 30 mins

Course: Beef |
Cuisine: American |
Keyword: Beef short ribs, Braised, How to braise beef short ribs, oven braised ribs, Red-Eye Gravy, Wine sauce

Servings: 5 servings |
Calories: 1688kcal |
Author: Michaela Kenkel

Equipment

Lodge 6 Quart Enameled Cast Iron Dutch Oven. Classic Red Enamel Dutch Oven (Island Spice Red)

Ingredients

For the Marinade

15 cloves of garlic, minced
1 cup fresh basil leaves
1/4 cup olive oil
4 pounds bone-in beef short ribs

For the Beef Short Ribs and Red Eye Gravy

Marinated beef short ribs
Salt & Pepper to taste
2 cups all-purpose flour
3 teaspoons paprika
1/2 teaspoon Cayenne pepper
1 stick butter (1/2 cup), divided
1 medium onion, chopped
1 (12-ounce) package carrot sticks (or baby carrots)
2 (14.5-ounce) cans diced tomatoes
1 (32-ounce) carton beef stock
1/2 cup strong black coffee
3/4 cup red wine (dry, not sweet)
1 Tablespoon ground cumin seed
3 Bay leaves

Instructions

Add minced garlic, fresh basil leaves, and olive oil to a gallon zippered bag. Add in beef short ribs. Seal the bag and place it in the fridge overnight to marinate.
Preheat your oven to 300 degrees F (150 degrees C).
In a shallow bowl, combine the flour, paprika, and Cayenne pepper.
Heat 4 Tablespoons of butter in a cast-iron Dutch oven on your stovetop over medium-high heat.
Remove the ribs from the marinade, dredge each piece thoroughly in the seasoned flour, and place them in the hot butter. You will likely need to do this in batches to ensure the ribs are not crowded and can brown and crisp evenly on all sides. Once browned, set the ribs aside on a plate.
Add the remaining 4 Tablespoons of butter and the chopped onion to the drippings in the Dutch oven. Sauté and caramelize the onion in the flavorful drippings for about 5 minutes until tender and fragrant.
Pour in the red wine. Cook for approximately 5 minutes, stirring, to allow some of the alcohol to reduce and the flavors to concentrate.
Stir in the ground cumin, carrots, and diced tomatoes.
Add the strong black coffee and beef stock. Stir well to combine all ingredients and deglaze the bottom of the pot.
Return the browned beef ribs to the pot, nestling them into the sauce. Add the bay leaves.
Cover the Dutch oven tightly with its lid and place it in the preheated oven. Bake for 3 hours, allowing the ribs to braise slowly until fork-tender.
Carefully remove the ribs and carrots from the pot. Using an immersion blender (emulsion blender), blend the sauce directly in the Dutch oven until it reaches your desired smooth consistency. (You can leave the carrots in and blend them if you prefer).
Add the ribs and carrots back into the pot with the blended sauce to keep them warm until serving. Serve generously over homemade egg noodles or your favorite comforting side.

Notes

This recipe was adapted from West Via Midwest.
To speed up the marinating process if you don’t have overnight, marinate the beef for two hours at room temperature.
If you prefer a spicier sauce, feel free to adjust the amounts of Cayenne pepper and paprika to taste. The original recipe Michele shared also calls for jalapeño, which I opted to omit for a milder spice profile.
Always use a drier red wine for this recipe. Sweet red wines will significantly alter the flavor profile and are not recommended.
Alternatively, you can cover and simmer this dish on low heat on the stovetop for approximately two hours, checking liquid levels periodically, if you prefer not to use the oven.

Nutrition (per serving)