Meal Card: Slow Cook Short Ribs with Mashed Potatoes

There’s a reason why meat and potatoes are a perfect pair. Rich and saucy short ribs need fluffy, buttery potatoes for soaking up all that extra savory sauce. In this delicious meal, short ribs slow cook for 7 hours until tender and then served with our favorite mashed potatoes for a classic meal the whole family will love. 

Suvie Cook Settings

Bottom Zone: Slow Cook on High for 7 hours

Select YES from frozen

Slow Cook Short Ribs with Mashed Potatoes

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: 2-4
  • Difficulty: 8 hours
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  • 24 oz short ribs
  • 1 oz demi-glace 
  • 1 oz corn starch
  • 2 X 10 oz potato purée


1) Open short ribs and place in a Suvie pan. Gently tap mirepoix on the counter to break up and then evenly pour over the short ribs.

2) In a bowl or measuring cup, whisk together ½ cup red wine (or water), demi-glace reduction, and cornstarch. Pour the mixture over the short ribs. Place short ribs in the Top Zone of Suvie.

3) Before opening, gently tap potatoes on the counter to break up. Open potatoes and pour into a Suvie pan.  Add 4 tbsp butter,  ¾ cup milk (or water), 2 tsp salt and freshly ground pepper.

4) Place potatoes into the bottom zone of Suvie. Input settings and cook now or schedule. Please be sure to select “Yes” when asked if cooking from frozen.

Suvie Cook Settings

Bottom Zone: Slow Cook on High for 7 hours

5) When the cook is complete, mix the potato purée with a spoon to create mashed potatoes. Divide food between plates and drizzle with braising liquid. Season to taste with salt and pepper.


Nutritional Information per serving (2-4 servings per recipe): Calories 570, Total Fat 34g, Total Carbohydrates 35g, Total Sodium 390mg, Total Protein 32g.

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Kari Belanger
Kari Belanger
8 months ago

I just saw a video ad showing the short ribs loaded on top and the potatoes on the bottom. The recipe card accompanying the food states to put the potatoes in the top zone and the short ribs in the bottom. This recipe also says the opposite of the card. Which is correct? I have this cooking now as directed on the card so I hope it turns out ok!

Caroline Pierce
Caroline Pierce
8 months ago
Reply to  Kari Belanger

Hi Kari, for any of our Slow Cook meals it technically doesn’t matter which zone you put the potatoes or short ribs in; the top and bottom zones have identical temperatures and times when slow cooking. When in doubt, always follow meal card instructions.