Coffee-Braised Beef Short Ribs with Creamy Mushroom Gravy
This Coffee-Braised Beef Short Ribs with Creamy Mushroom Gravy recipe brings bold coffee notes to tender beef and savory mushrooms, perfect for an impressive meal with minimal hands-on time.
Ingredients
Coffee Rub
- 1/3 cup coarse dark-roast coffee grounds
- 3 tablespoons light brown sugar
- 1 tablespoon sea salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 teaspoons cracked black pepper
Beef
- 2 pounds boneless beef chuck or boneless beef ribs
- 1 tablespoon olive oil or vegetable oil
- 4 tablespoons unsalted butter
- 1 clove garlic, finely diced
- 1/2 cup dark-roast cold brew coffee
Mushroom Gravy
- 2 tablespoons butter
- 8 ounces mushrooms, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 cup dark-roast cold brew coffee
- 1/2 cup beef broth
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon fresh thyme or parsley (optional)
Instructions
Preparation
- Combine coffee grounds, brown sugar, salt, onion powder, garlic powder, and pepper to make the rub.
- Pat beef dry and coat generously with the coffee rub. Refrigerate for 6 hours, then let rest 30 minutes at room temperature.
Searing and Braising
- Preheat oven to 375°F (190°C).
- Heat oil in a skillet and sear beef on all sides until browned.
- Add butter, garlic, and cold brew coffee to the pan. Cover tightly with foil and braise for 30 minutes.
- Reduce oven temperature to 350°F (175°C), baste beef with pan juices, cover, and braise for 30 minutes more. For shreddable beef, cook an additional hour.
- Remove from oven and let beef rest for 10 minutes.
Making the Gravy
- Sauté mushrooms in butter until golden.
- Add garlic, then sprinkle in flour and cook briefly.
- Slowly whisk in cold brew and beef broth. Season with salt and pepper and simmer until thickened. Stir in herbs if using.
Serving
- Serve beef sliced or shredded with mushroom gravy spooned on top.
Notes
Dry the beef well before applying the rub for a better sear. Use a cast-iron or heavy oven-safe pan to keep heat even. Braise low and slow if you want beef that pulls apart easily.