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.

Slow Cook: Soy Braised Short Ribs

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 3-4
  • Difficulty: 10 hours and 30 minutes
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Ingredients

  • 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
  • 1 ½ lbs boneless beef short ribs
  • 1 cup jasmine rice
  • 1 tbsp sesame seeds

Directions

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

2) In a medium bowl, whisk tougher ginger, garlic, beef broth, soy sauce, sake, brown sugar, and fish sauce. Pour mixture over the mushrooms.

3) Season short ribs on all sides with kosher salt and pepper and nestle into the Suvie pan. Load pan into the bottom zone of Suvie. Enter cook settings and cook now or schedule.

Suvie Cook Settings

Bottom Zone: Slow Cook on Low for 10 hours

4) Add 1 cup jasmine rice to the Suvie rice pot (black handles). Cover pot with lid and place pot in the Suvie Starch Cooker, ensuring pot is centered on the hot plate. Enter cook settings, and cook now or schedule. 

Suvie Starch Cooker Settings

Rice, Long Grain, 1 cup

5) After the cook, fluff rice with a fork. Remove the short ribs and rice from Suvie and adjust seasoning to taste. Divide rice among bowls, top with short ribs and sauce. Sprinkle green scallions and sesame seeds on top of the short ribs and rice.

Wine Pairing

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

CategoriesBeef Dinner Japanese
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JoDee Fish
JoDee Fish
10 months ago

Looks amazing!! Just got mine, so very new to all of this amazing cooking ideas. Did you put your rice in the starchie or the Suvie? Do you have to buy a special pan for the Suvie to do rice in?

Caroline Pierce
Admin
Caroline Pierce
10 months ago
Reply to  JoDee Fish

Hi JoDee, this recipe was originally developed for Suvie 1.0 and we be updated for 2.0 in the future. You could make the rice in Starchie in the meantime, however! Simply slow cook the short ribs in 2.0 as instructed.