Black Truffle Potatoes and Braised Short Rib

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

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

Before opening, gently tap potatoes on the counter to break up. Open both packages of potatoes and add to a second Suvie pan. Add 4 tbsp butter, ¾ cup milk (or water), 2 tsp salt, and freshly ground pepper. Place potatoes in the Bottom Zone of Suvie. Input settings and cook now or schedule. Be sure to select 'Yes' when asked if cooking from frozen.

Set Bottom Zone to Slow Cook on High for 7 hours, 30 minutes.

When the cook is complete, remove pans from Suvie. Gently stir potatoes, butter, and milk together, and divide between plates. Divide short ribs between plates and drizzle each serving with the braising liquid. Sprinkle some truffle zest over the potatoes and season to taste with salt and pepper.