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
Ingredients
- 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
Directions
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. Cover pan with foil or the Suvie 3.0+ sheet pan. Place the pan in the bottom zone of Suvie. Input settings below and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Slow Cook on Low, 8 hours
3) Place 1 cup jasmine rice and 2 tsp salt in a Suvie rice pot (black handles) and place in the Suvie Starch Cooker. Fill reservoir, enter cook settings, and Cook Now or Schedule.
Suvie Starch Cooker Settings
Rice, Long Grain, 1 cup
4) After the cook, remove foil from pan. 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.
Nutrition
Nutritional Information per serving (4 servings per recipe): Calories 486, Total Fat 24g, Total Carbohydrates 37g, Total Sodium 408mg, Total Protein 40g.
This looks amazing. How much water do you add to the pan with the rice, and which setting do you cook it on?
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.
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?
Thanks!
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 »
Super bummed – followed this recipe, waited 8 hours and the meat was tough and still stuck on the bone.
Hi Mekela, I’m sorry you had issues with this cook. We have found this recipe works best when the pan is covered to keep moisture in, but if you covered it and it still was tough, then the pans may need more liquid. I’ll add this recipe to our redev list for the coming weeks. I should also note that we developed this recipe with boneless beef short ribs, so perhaps bone-in would take longer to cook.