Indulge in Homemade Braised Beef Short Ribs with Rich Red Eye Gravy: A Comfort Food Masterpiece
Why dine at an expensive restaurant when you can master the art of Braised Beef Short Ribs right in your own kitchen? Beef short ribs are an exceptional cut of meat, perfectly suited for the braising technique. This recipe guides you to prepare them in a deeply flavorful, spiced tomato “red-eye” gravy, slow-cooked in the oven until they reach an irresistible, fall-apart tenderness. Served magnificently over a bed of tender homemade egg noodles, this dish promises a gourmet experience at home. Don’t forget to have a crusty roll or biscuit ready to soak up every last drop of that incredible sauce!
There’s a certain magic to Braised Beef Short Ribs. Whenever I spot them on a restaurant menu, my search instantly ends, and I place my order. They rarely disappoint, always delivering that characteristic fall-apart tenderness, usually nestled beside a comforting carbohydrate like creamy polenta, fluffy mashed potatoes, or chewy egg noodles, all drenched in a savory, aromatic sauce. It’s the ultimate comfort food, elevated to an art form.
This particular recipe for Braised Beef Short Ribs with Red Eye Gravy captures all those cherished qualities and more. It features succulent beef short ribs, patiently braised to perfection in a deeply flavorful gravy, then served atop a generous portion of thick homemade egg noodles. It’s a dish that embodies warmth, richness, and culinary satisfaction.
For the longest time, I harbored a desire to create this exquisite dish at home, yet for some inexplicable reason, I never took the plunge. That, of course, remained true… until today. The opportunity finally presented itself, pushing me to embrace this culinary challenge and transform a restaurant favorite into a homemade triumph.
The Inspiration: Freaky Friday Blog Hop
You might be wondering what made today so special, prompting me to finally tackle this dream recipe? The answer lies in the delightful tradition of Freaky Friday! And no, I’m not referring to the classic movie where a mother and daughter magically swap bodies. Instead, it’s a fantastic, old-fashioned blog hop that I share with some of my dearest food blogger friends.
The premise is simple yet exciting: we’re all secretly assigned one another’s blogs, tasked with choosing and preparing a recipe from our assigned site. Then, on a designated Friday – which happens to be today! – we all simultaneously reveal who we had and the wonderful dish we created. It’s a fun way to explore new recipes, support our fellow bloggers, and introduce our readers to fresh culinary inspiration.
I was absolutely thrilled when I discovered I would be cooking from the blog of my wonderful friend, Michele, at West Via Midwest! Michele and I have cultivated a strong friendship over the past few years. We’re both active members of a Mastermind group, where we gather several times a year to collaborate, share insights, motivate each other, and learn from our collective experiences. Joining this group has been one of the most invaluable business decisions I’ve ever made, enriching both my professional journey and my personal friendships.
Exploring West Via Midwest: A Culinary Gem
Michele and I share so many common interests and perspectives that it often feels like we’ve known each other forever. For starters, she’s a proud native Nebraskan, and we even cheer for the same beloved football team! Her passion for entertaining, her culinary skills honed by her mother’s guidance, and our shared love for passing down cherished, comforting family recipes are just a few of the many threads that connect us.
Currently residing in the Los Angeles area with her husband and their two adorable dachshunds, Michele’s love for dogs always brings a smile to my face. I can always count on her to tag me in a hilarious dog video or meme, or to offer a comforting call when I’m concerned about one of my own boxer dogs. Beyond her culinary talents, Michele is an incredible friend with an exceptionally generous heart.
Her culinary journey extends far beyond her mother’s kitchen. Michele pursued formal training at culinary school, demonstrating her dedication to her craft. But she didn’t stop there. Driven by a desire to perfectly complement her delicious dishes, she also achieved her Sommelier Certification, allowing her to expertly pair food with the ideal wine, beer, or cocktail.
The West Via Midwest blog boasts an incredible array of recipes, but her meat dishes are particularly legendary. I initially considered making one of her exceptional lamb recipes, hoping to surprise her (we don’t eat much lamb unless it’s in a gyro!). However, I ultimately “chickened out” – lamb felt like a step too far for my first Freaky Friday attempt from her blog.
I can confidently say that I have prepared her French Onion Chicken and her Spicy Beef Brisket with Horseradish Sauce multiple times, both with rave reviews. Deciding which recipe to choose this time was genuinely difficult with so many enticing options! I was torn between her Crispy Southern Fried Chicken and her comforting Ham and Cheese Frenchee when I stumbled upon the Braised Beef Ribs recipe. That was the moment I knew: it was finally time to fulfill my long-held dream of creating one of my favorite restaurant dishes in the comfort of my own home.
Mastering the Art of Braising Meats
The technique of braising is truly transformative. It’s an age-old culinary art that begins with searing an otherwise tough cut of meat in a fat, locking in flavor and creating a beautiful crust. Following this, the meat is gently simmered, low and slow, in a flavorful liquid until it is utterly transformed into a tender, succulent, and fall-off-the-bone masterpiece. This extended cooking time at a lower temperature works wonders, breaking down tough connective tissues into rich, mouth-watering gelatin, resulting in an incredibly moist and flavorful outcome.
For this process, if you have the option, always choose bone-in meats. The bones contribute a remarkable depth of flavor to the braising liquid, enhancing the overall richness of the dish. Aside from beef short ribs, which are our focus here, other excellent cuts of meat for braising include lamb shanks or shoulder, chicken legs and thighs, or a robust pork shoulder. These cuts benefit immensely from the slow, moist heat, becoming meltingly tender and deeply flavored.
To infuse maximum flavor into our beef short ribs, I began by marinating them overnight. The marinade consisted of a simple yet potent blend of fragrant olive oil, fresh basil leaves, and a generous amount of minced garlic. This overnight soak allows the aromatics to penetrate the meat, setting the stage for a truly exquisite taste experience.
The next crucial step is dredging the meat. Before searing, coat the short ribs in seasoned flour. I chose to season my flour generously with a vibrant blend of cayenne pepper for a subtle kick and paprika for its warm color and sweet, smoky notes. This coating helps create a beautiful crust during searing and thickens the gravy.
Next, sear the dredged meat on all sides in your Dutch oven, using the fat of your choice. I opted for butter, which adds a rich, nutty flavor to the initial browning. The goal here is to achieve a deep, golden-brown crust on every surface of the short ribs. This searing step is vital as it develops complex flavors through the Maillard reaction, which forms the foundation of our delicious gravy.
A sturdy cast-iron Dutch oven is an indispensable tool for recipes like this. Its heavy construction provides even heat distribution, and its ability to seamlessly transition from the stovetop to the oven makes it perfect for braising, minimizing cleanup and maximizing efficiency.
Ensure the short ribs are beautifully browned on all sides; this creates incredible depth of flavor for the final dish. Once seared, remove them from the Dutch oven and set them aside on a plate while you prepare the flavorful “red-eye” gravy. The fond – those delicious browned bits left at the bottom of the pot – is where much of the magic happens for our sauce.
Into that hot butter and all those amazing drippings left in the Dutch oven, add some finely chopped onion. Sauté it gently until it becomes tender and translucent, caramelizing slightly to deepen its sweetness and contribute another layer of flavor to our gravy. This step also helps to scrape up some of the flavorful fond from the bottom of the pot.
Next, I introduced some red wine to the pot. It’s important to use a drier red wine for this recipe, avoiding anything sweet, as the goal is to add acidity and complexity, not sugar. Cook the wine for a few minutes, allowing the alcohol to burn off and its rich flavors to concentrate, deglazing the pan and incorporating all those delicious browned bits.
Now, it’s time to add some vegetables to our rich sauce. I took the easy route and picked up pre-cut carrot sticks from the store, but feel free to chop your own carrots. Adding vegetables not only contributes nutritional value but also lends a wonderful sweetness and another dimension of flavor to the gravy. The carrots will slowly soften and release their sugars as the dish braises.
Following the carrots, I stirred in diced tomatoes, earthy cumin seeds, and fragrant bay leaves. These ingredients contribute acidity, warmth, and herbaceous notes, balancing the richness of the beef. The final additions to the braising liquid are robust beef stock for an umami backbone and, crucially, strong black coffee – the key ingredient that gives this gravy its distinctive “Red-Eye” character.
Understanding Red Eye Gravy
The inclusion of strong black coffee is precisely what bestows the “Red-Eye” name upon this rich, savory gravy. Traditionally, red-eye gravy originates in Southern American cuisine, often made by combining coffee with the pan drippings from fried ham or bacon, and famously served over biscuits. In this recipe, the coffee adds a subtle bitterness and an incredible depth that beautifully complements the beef and tomato, creating a uniquely complex and utterly delicious sauce that is far more sophisticated than its humble name suggests.
Once your aromatic sauce has been assembled, carefully return the browned beef short ribs to the pot. It’s not necessary for them to be completely submerged in the liquid; they will braise perfectly, steaming and tenderizing in the flavorful environment. Cover the Dutch oven tightly and place the pot into your preheated oven. Now, the magic truly begins: let the rich aromas fill your kitchen as the short ribs bake, low and slow, transforming into an unbelievably tender and delicious meal.
After hours of patient braising, carefully remove the incredibly tender beef short ribs from the pot. At this stage, I also removed the carrots to serve alongside the ribs, maintaining their distinct texture. For an extra smooth and luxurious gravy, I used my trusty emulsion blender to blend the sauce directly in the Dutch oven. This creates a velvety consistency that perfectly coats the noodles and ribs. Of course, if you prefer, you can leave the carrots in and blend them into the sauce as well for a thicker, more rustic gravy.
^Love it? PIN IT!^
Absolutely adore this Braised Beef Short Ribs recipe? Can’t wait to give it a try in your own kitchen? Make sure you save it! Pin this incredible dish to your favorite Pinterest board before you navigate away. That way, you’ll have it easily accessible and ready to go whenever you’re prepared to cook up this comforting masterpiece!
Just look at that magnificent short rib! The meat is so fall-apart tender, it practically melts off the bone with the lightest touch. The patience of the braising process truly paid off, resulting in a dish that turned out absolutely perfectly in terms of texture and flavor.
Initially, I had envisioned serving these delicious short ribs over creamy polenta. I eagerly retrieved it from the pantry, only to discover it had unfortunately expired. While a classic mashed potato pairing was certainly an option, a brilliant alternative sparked in my mind, promising an even more comforting and homemade touch.
For several months, making Homemade Egg Noodles had been a prominent item on my culinary to-do list, waiting for the perfect opportunity to be featured on the blog. I realized this was it – the ideal accompaniment for our braised short ribs! And since my beef short ribs were leisurely braising in the oven throughout the afternoon, I had ample time to whip up a batch of fresh, tender egg noodles from scratch. The freshness and texture of homemade noodles truly elevate this entire dish.
When you serve this magnificent meal, make sure to include a warm, crusty roll or a fluffy biscuit on the side. This is absolutely essential! You’ll want to use it to sop up every single delectable drop of that rich, savory Red Eye Gravy. It’s simply too good to leave behind!
And can I just tell you how much my entire family absolutely RAVED about this recipe?! From the silky homemade noodles to the melt-in-your-mouth beef short ribs and that extraordinary sauce – it was nothing short of a five-star restaurant meal. And we enjoyed it right at home, on a casual Monday night! I might have even taken a little mental bow for the culinary triumph. Michele, thank you so much for inspiring this fantastic recipe!
Discover What Everyone Else Made!
Alright – now that you know all about my winning Freaky Friday recipe and how it came to be, it’s time to explore the delicious creations from all the other participating bloggers! There’s a whole world of new recipes to discover. Go ahead and check them out!
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
I’m starving – let’s dive into the full recipe details! 
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Print Recipe
Braised Beef Short Ribs with Red Eye Gravy
Equipment
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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
- 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
- 1 Tablespoon ground cumin seed
- 3 Bay leaves
Instructions
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Add garlic, fresh basil leaves and olive oil to a gallon zippered bag. Add in beef short ribs. Seal and place in the fridge overnight to marinate.
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Preheat oven to 300 degrees F.
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Combine flour, paprika, and Cayenne pepper in a bowl.
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Heat 4 Tablespoons of butter in a cast-iron Dutch oven on your stovetop over medium-high heat.
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Remove ribs from the marinade, dredge in flour and place in hot butter. You will have to do these in batches so they all fit and are able to brown and crisp on all sides. Set browned ribs aside on a plate.
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Add in the other 4 Tablespoons of butter, and the chopped onion to the drippings in the Dutch oven. Caramelize the onion in the drippings. (for about 5 minutes)
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Add in the red wine, cook for about 5 minutes to reduce the alcohol.
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Add in the cumin, carrots, and tomatoes.
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Add in coffee and beef stock. Stir.
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Place ribs back in the pot. Add in bay leaves.
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Cover and place in the preheated oven. Bake for 3 hours.
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Remove ribs and carrots. Using an emulsion blender, blend sauce.
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Add ribs and carrots back into to keep warm until serving over homemade egg noodles.
Notes
To speed up the marinating, marinate for two hours at room temperature.
If you’d like the sauce to be spicier, adjust the Cayenne and Paprika to taste. We went for a lower spice. The original recipe calls for jalapeño also. I omitted it.
Use a drier red wine. Sweet reds will not work for this recipe.
Alternatively, you can cover and simmer this dish on low on the stovetop for approximately two hours.