Black Truffle Potatoes and Braised Short Rib | CookOS

Black Truffle Potatoes and Braised Short Rib

Name: Black Truffle Potatoes and Braised Short Rib
Prep time: 5 min
Cook time: 7 h 30 min
Total time: 7 h 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 package short ribs; 1 package mirepoix; 1 packet demi-glace; 1 packet cornstarch; 2 packages potato puree; 2 packets truffle zest; ½ cup red wine (or water); 4 tbsp butter; ¾ cup milk (or water); 2 tsp salt; freshly ground pepper

This braised short rib dish pairs meltingly tender slow-cooked beef with a rich demi-glace sauce and truffle-infused mashed potatoes for an elegant comfort meal. The short ribs braise until fall-apart tender while the truffle mashed potatoes provide a luxurious, earthy counterpoint.

🌍American 🏷️Beef 🏷️Short ribs 🏷️Truffle 🏷️Potatoes Braised

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🏷️Slow cook

Black Truffle Potatoes and Braised Short Rib

Total

7h 35m

Servings

Difficulty

Hard

Est. Cost

$22–$36

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 package short ribs
1 package mirepoix
1 packet demi-glace
1 packet cornstarch
2 packages potato puree
2 packets truffle zest
½ cup red wine (or water)
4 tbsp butter
¾ cup milk (or water)
2 tsp salt
freshly ground pepper

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Instructions

1
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.
2
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.
3
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.
4
Set Bottom Zone to Slow Cook on High for 7 hours, 30 minutes.
5
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.

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Tips & Notes

Pro tips

Pat short ribs completely dry before searing to develop a proper brown crust; moisture prevents browning.
Don't skip the mirepoix sear—caramelizing it builds flavor depth into the braising liquid.
Braise low and slow (275–325°F) rather than high heat; this keeps meat tender and prevents toughening.
Skim fat from the demi-glace sauce before serving for cleaner presentation, or leave it for richer flavor.

Substitutions

red wine → beef stock (adds body without acidity)
milk → heavy cream or additional beef stock (for richer or dairy-free mashed potatoes)
butter → olive oil or ghee (maintains richness)

Storage & make-ahead

Refrigerate braised short ribs in sauce for up to 3 days; reheat gently on stovetop over low heat. Mashed potatoes keep 2 days refrigerated; reheat with added milk or stock.

Common Questions

How do you know when short ribs are done?

The meat should pull apart easily with a fork and be tender enough to cut with light pressure. Cook until the connective tissue breaks down completely, typically 2–3 hours depending on oven temperature.

Can you substitute truffle zest with something else?

Yes. Use truffle oil (1 tsp per packet of truffle zest), mushroom powder, or omit entirely for classic mashed potatoes. Truffle oil adds the richest substitute flavor.

Can this be made ahead?

Yes. Braise the short ribs up to 2 days ahead, refrigerate in the braising liquid, and reheat gently. Prepare mashed potatoes fresh or make 1 day ahead and reheat with added milk.

What can replace demi-glace?

Use beef stock reduced by half with 1 tsp cornstarch slurry, or substitute with beef gravy base. Demi-glace provides the richest, most concentrated flavor but reductions work.