Six ingredients are all you need to make a delicious sweet, salty, umami-packed braise. Soy sauce adds a salty punch that is amplified by the umami-accenting flavors of the shiitake mushrooms and beef short ribs. Brown sugar adds sweetness that helps marry the fatty richness of the beef with the salty soy. Garnish with sharp green onions for contrast.

Sweet 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: 4
  • Difficulty: 9 hours 30 minutes
  • Print


  • ¼ cup brown sugar
  • ¼ cup soy sauce
  • 24 oz boneless beef short ribs
  • 4 oz shiitake mushrooms, sliced
  • 4 scallions, sliced, whites and greens separated
  • 1 cup jasmine rice


1) Whisk together the brown sugar and soy sauce in a small bowl until the sugar is dissolved.

2) Place the beef short ribs in a Suvie pan. Nestle the shiitake mushrooms and the scallion whites around the short ribs, reserve the scallion greens for garnishing. Pour the brown sugar and soy sauce mixture over the short ribs. Place the pan in the upper cooking zone of Suvie. Input settings below.

3) Place 1 cup jasmine rice and 2 tsp salt in a Suvie rice pot and place in the Suvie Starch Cooker. Fill reservoir, enter cook settings, and Cook Now or Schedule.

Suvie Cook Settings

Bottom Zone: Slow Cook on Low, 8 hours

4) After the cook, push the mushrooms and scallions to the side so the beef is exposed. Baste the beef with the sauce in the pan, then broil for 8 minutes until browned.

5) Fluff the jasmine rice with a fork, adjust seasoning to taste and divide between plates. Top with the short ribs and their sauce, and garnish with the reserved scallions. 


Nutritional Information per serving (4 servings per recipe): Calories 486, Total Fat 24g, Total Carbohydrates 37g, Total Sodium 408mg, Total Protein 40g.

0 0 votes
Article Rating
Notify of

Newest Most Voted
Inline Feedbacks
View all comments
Andrea V
Andrea V
2 years ago

This looks amazing. How much water do you add to the pan with the rice, and which setting do you cook it on?

Caroline Pierce
Caroline Pierce
2 years ago
Reply to  Andrea V

Hi Andrea, this recipe is written for Suvie 1.0, which doses water automatically, so you don’t need to add any to the pan. You can still make this in 2.0, but I’d recommend making rice separately or in the Suvie Starch Cooker.

Raymond Ramlow
Raymond Ramlow
2 years ago

Hi Caroline,
Is “preparing rice/starches separately” the only adaptation required to use Suvie 1.0 recipes in the 2.0 device? And secondly, comments sections aside, what is the best way to discern which recipes have not been written with 2.0 in mind?

Caroline Pierce
Caroline Pierce
2 years ago
Reply to  Raymond Ramlow

Hi Raymond, you could try cooking frozen rice in Suvie. I’ve seen a few brands at the grocery store and I think it would work if you did Roast mode at 400°F for 10 minutes or so. I will confess I haven’t tried it yet, though. Until the Suvie starch cooker starts shipping, that would be my best recommendation. All the 2.0 recipes will be listed under the “Suvie 2.0” category on the blog, which is searchable. We are currently engaged in a major blog overhaul to make searching much easier. I will also be rewriting and editing older 1.0… Read more »