Slow Cook: Soy Braised Short Ribs

November 5, 2019
- Beef,

 

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Serves 3-4

Total Cook Time: 11 hours and 35 minutes

Active Time: 10 minutes

Short ribs are one of our favorite meals to cook in Suvie because the long cook time needed to achieve the melt-in-your-mouth tender meat doesn’t need to interfere with a busy schedule. This slow and low braise is perfect for dinner with friends or family and the leftovers are fantastic the next day. Cooking the mushrooms in advance dehydrates them slightly and allows them to absorb more of the braising liquid. The short ribs and mushrooms will be fork tender and perfect over the blank canvas of jasmine rice. Make sure to ladle some extra braising liquid over the meat and rice for a soy and fish sauce umami boost.

Ingredients

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  • 1 tbsp vegetable oil, divided
  • 6 oz shiitake mushrooms, sliced
  • 3 scallions, thinly sliced, whites and greens separated
  • 1 tbsp fresh ginger, grated
  • 3 cloves garlic, minced
  • ½ cup beef or chicken broth
  • 2 tbsp soy sauce
  • 1 tbsp dry sake or mirin
  • 1 tbsp packed brown sugar
  • 2 tsp fish sauce
  • 1½ lbs beef short ribs
  • 2 tsp kosher salt, plus more to taste
  • Freshly ground black pepper to taste
  • 1 cup jasmine rice
  • 1 tbsp sesame seeds

Instructions

Heat 1 tbsp vegetable oil in a skillet over medium-high heat. Add the mushrooms and white portion of scallions and sauté for 5-6 minutes until browned. Remove from heat and add to a Suvie pan.

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Refrigerate green scallion tops until ready to serve.

Meanwhile combine the ginger, garlic, beef broth, soy sauce, sake, brown sugar, and fish sauce in a measuring cup or bowl.

Add the broth mixture to the Suvie pan with mushrooms and scallions. Season short ribs on all sides with salt and pepper and nestle into the Suvie pan. Load into the upper zone of Suvie.

Place jasmine rice and 2 tsp salt into the starch pan and load into Suvie.

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Fill reservoir, enter My Cook > Slow Cook settings and cook now or schedule.

My Cook > Slow Cook Settings

Slow Cook: LOW for 10 hours

Starch: 17 minutes

After the cook, remove the short ribs and rice from Suvie and adjust seasoning to taste.

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Divide rice among bowls, top with short rib and sauce. Sprinkle green scallions and sesame seeds on top of the short ribs and rice. Enjoy!

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Wine Pairing

Big, bold, and savory red wines will pair wondefully with this dish. We recommend either a Cabernet Sauvignon or Merlot.

Stephanie Winter