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Braised Beef Short Ribs with Red Eye Gravy in a white bowl
4.90 from 19 votes
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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 Time30 minutes
Cook Time3 hours
Additional Time8 hours
Total Time11 hours 30 minutes
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

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

  • 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.
  • Preheat oven to 300 degrees F.
  • Combine flour, paprika, and Cayenne pepper in a bowl.
  • Heat 4 Tablespoons of butter in a cast-iron Dutch oven on your stovetop over medium-high heat.
  • 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.
  • 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)
  • Add in the red wine, cook for about 5 minutes to reduce the alcohol.
  • Add in the cumin, carrots, and tomatoes.
  • Add in coffee and beef stock. Stir.
  • Place ribs back in the pot. Add in bay leaves.
  • Cover and place in the preheated oven. Bake for 3 hours.
  • Remove ribs and carrots. Using an emulsion blender, blend sauce.
  • Add ribs and carrots back into to keep warm until serving over homemade egg noodles.

Notes

Adapted from West Via Midwest
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.

Nutrition

Serving: 1g | Calories: 1688kcal | Carbohydrates: 51g | Protein: 105g | Fat: 117g | Saturated Fat: 52g | Polyunsaturated Fat: 63g | Trans Fat: 6g | Cholesterol: 428mg | Sodium: 650mg | Fiber: 6g | Sugar: 4g