Name: Braised Short Rib
Cook time: 12 h
Total time: 12 h
Yield: 2 servings
Cuisine: American
Ingredients: 2 lb short ribs; 3 medium shallots; 2 medium carrots; 3 cloves garlic; 1 small bunch fresh thyme (4 sprigs); 2/3 cup full-bodied red wine (we used Malbec); 2/3 cup beef stock (can substitute beef bouillon or beef demi-glace using package instructions to produce 2/3 cup)

1

Cut the shallots in half lengthwise, then peel and discard the skins.

2

Peel the carrots and cut into 2 inch long planks.

3

Smash garlic cloves and remove skins.

4

Place the short ribs in the protein pan, then evenly distribute the shallots, carrots, garlic, and 4 thyme sprigs in the pan. Generously season with salt, if you haven't pre-salted the meat, and pepper. (There is a lot of liquid going in this braise so don't be shy with the seasoning.)

5

Add red wine and beef stock to the pan. Insert pan into your Suvie, input settings, and cook now or schedule. (The meat should be almost completely covered by the liquid.)

6

Bottom Zone: Slow Cook Low for 12 hours

7

Once cooked, remove the pan. Be careful, as it will be hot. Divide the short ribs and vegetables between two plates and top with the braising juices. Season to taste.

Braised Short Rib

Ingredients

7 Ingredients

Instructions

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