Name: Coffee-Braised Beef Short Ribs with Creamy Mushroom Gravy
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: American
Ingredients: 3–4 lbs bone-in beef short ribs; Salt and pepper, to taste; 2 tbsp olive oil or vegetable oil; 1 yellow onion, chopped; 3 cloves garlic, minced; 2 carrots, diced; 2 tbsp tomato paste; 1 cup strong brewed black coffee; 2 cups beef broth; 1 tbsp Worcestershire sauce; 2–3 sprigs fresh thyme; 1 bay leaf; 8 oz mushrooms (cremini or button), sliced; 2 tbsp butter; 2 tbsp all-purpose flour; 1/2 cup heavy cream or half-and-half; Optional: chopped parsley, for garnish

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Coffee-Braised Beef Short Ribs with Creamy Mushroom Gravy is a decadent, slow-cooked dish that brings deep, earthy flavors and fall-off-the-bone tenderness to the table. The beef is braised low and slow in a rich coffee-infused broth, then finished with a velvety mushroom gravy that’s perfect for spooning over mashed potatoes, rice, or buttery noodles. It’s comforting, elegant, and absolutely unforgettable.

Why You’ll Love This Recipe

I love how this dish turns humble ingredients into something incredibly luxurious. The coffee adds a subtle, bitter depth that enhances the richness of the beef, and the creamy mushroom gravy ties it all together with savory, umami-packed flavor. It’s the kind of recipe I make when I want to impress or when I just need a slow-cooked, soul-warming meal that fills the house with irresistible aroma. Coffee-Braised Beef Short Ribs with Creamy Mushroom Gravy

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Bone-in beef short ribs
Salt and pepper
Olive oil or vegetable oil
Yellow onion, chopped
Garlic cloves, minced
Carrots, diced
Tomato paste
Brewed black coffee (strong)
Beef broth
Worcestershire sauce
Fresh thyme and bay leaf
Mushrooms (cremini or button), sliced
Butter
All-purpose flour
Heavy cream or half-and-half
Optional: parsley for garnish

Directions

I start by seasoning the short ribs generously with salt and pepper.
In a large Dutch oven or heavy pot, I heat oil over medium-high heat and sear the short ribs on all sides until deeply browned, then remove and set aside.
In the same pot, I sauté the onions, garlic, and carrots until softened, then stir in tomato paste and cook for another minute.
I pour in the coffee, beef broth, and Worcestershire sauce, scraping up the brown bits from the bottom of the pot.
I add the thyme and bay leaf, return the short ribs to the pot, cover, and braise in a 325°F oven for 2.5 to 3 hours, until the meat is fork-tender.
When the ribs are done, I transfer them to a plate and strain the braising liquid to remove solids. I keep about 2 cups of the liquid for the gravy.
In a clean skillet, I melt butter and sauté the mushrooms until golden and tender.
I sprinkle in flour, stirring to make a roux, then slowly whisk in the reserved braising liquid and cream, simmering until thick and smooth.
I return the short ribs to the gravy, let them warm through, then serve hot, garnished with parsley if I want a fresh touch.

Servings and timing

This recipe makes about 4 servings and takes around 3.5 hours total—30 minutes of prep and searing, and 3 hours of braising and finishing. It’s perfect for a weekend dinner or a special occasion meal.

Variations

Sometimes I add a splash of red wine with the coffee for added depth. If I want to keep it dairy-free, I skip the cream and thicken the gravy with extra flour and broth. For a stovetop version, I simmer the ribs gently for 3 hours instead of baking. I’ve also tried this with boneless short ribs, and it still turns out beautifully.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I use the stovetop over low heat, adding a splash of broth or cream to loosen the gravy. This dish also freezes well—just cool completely, portion into containers, and freeze for up to 2 months. I thaw overnight in the fridge before reheating. Coffee-Braised Beef Short Ribs with Creamy Mushroom Gravy

FAQs

What kind of coffee should I use?

I use strong brewed black coffee—nothing flavored or sweetened. Dark roast works best for bold flavor.

Can I use boneless short ribs?

Yes, I’ve used boneless short ribs and they work just fine. The cook time might be slightly shorter, so I start checking at the 2.5-hour mark.

How do I know when the ribs are done?

The meat should be fork-tender and pull away easily from the bone. If it’s not there yet, I give it another 30 minutes and check again.

Can I make this ahead of time?

Absolutely. I often make the ribs and gravy a day in advance—everything tastes even better the next day after the flavors have had time to develop.

What should I serve this with?

I love serving this with mashed potatoes, creamy polenta, or egg noodles—anything that can soak up that rich mushroom gravy.

Conclusion

Coffee-Braised Beef Short Ribs with Creamy Mushroom Gravy is the ultimate comfort food with a gourmet twist. It’s deep, rich, and packed with layers of flavor that come from simple ingredients and slow cooking. Whether I’m making it for guests or treating myself to a special dinner, this dish always delivers melt-in-your-mouth goodness that leaves everyone wanting more.