Braised Short Ribs with Redeye Gravy
Influenced by his Southern roots, Jan Birnbaum braises short ribs (that have been marinated overnight) in this classic gravy made with strong brewed coffee.Plus: More Beef Recipes and Tips
The recipe can be prepared through Step 5 and refrigerated for up to 3 days. Reheat before proceeding.
Full-bodied, tannic reds with lots of fruit—Cabernet Sauvignon and Zinfandel from Napa Valley, for example—stand up to zesty, braised dishes without overpowering them.