My Cook: Braised Short Rib

November 19, 2018

DSCF2181Hearty and tender short ribs are an ideal meal for cold winter days, and this recipe is the really easy "set it and forget it" kind that yields fantastic results. This recipe requires making sure the meat is covered with liquid. This ensures that the heat transfer is taking place and the meat is cooked in a flavorful braising liquid. Braises require a higher temperature than traditional sous vide cooking because collagen doesn’t begin breaking down until about 185˚F. Collagen is what holds muscle fiber bundles together, so when it starts to break down the meat relaxes and you get that unctuous, tender texture. Serve these ribs with with some creamy mashed potatoes, your favorite grain, or by itself like we did in the office. Needless to say it didn’t last long!


  • 2 lb short ribs
  • 3 shallots
  • 2 medium carrots
  • 1 small bunch fresh thyme
  • 1 cup full-bodied red wine (we used Malbec)
  • 1 cup beef stock (1/4 cup demi-glace mixed with 1 cup warm water)

Suvie Settings:

Slow Cook Mode: LOW, 12 hrs

Starch: 0 minutes


Cut the shallots in half lengthwise, then peel and discard the skins.

Peel the carrots and cut into 2 inch long planks.

Place the short ribs in the protein pan, then evenly distribute the shallots, carrots, and thyme sprigs in the pan. Generously season with salt and pepper. (There is a lot of liquid going in this braise so don't be shy with the seasoning.)

Load the pan and slow cook for at least 12 hrs. If the meat is not covered in liquid, top off the pan with more red wine.

Once cooked, remove the pan. Be careful, as it will be hot. Divide the short ribs and vegetables between two plates and top with the braising juices. Season to taste. 

Wine Pairing

Tender short-ribs and rich robust red wines are a match made in heaven. Try pairing this meal with a good bottle of Cabernet Sauvignon

Dan Snedeker