Short ribs are one of our favorite meals to cook in Suvie because the long cook time needed to achieve the melt-in-your-mouth tender meat doesn't need to interfere with a busy schedule. This slow and low braise is perfect for dinner with friends or family and the leftovers are fantastic the next day. Cooking the mushrooms in advance dehydrates them slightly and allows them to absorb more of the braising liquid.
3 scallions, thinly sliced, whites and greens separated
1 tbsp fresh ginger, grated
3 cloves garlic, minced
½ cup beef or chicken broth
2 tbsp soy sauce
1 tbsp dry sake or mirin
1 tbsp packed brown sugar
2 tsp fish sauce
1 ½ lbs boneless beef short ribs
1 cup jasmine rice
1 tbsp sesame seeds
13 Ingredients
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Instructions
1
Heat 1 tbsp vegetable oil in a skillet over medium-high heat. Add the mushrooms and scallion whites and sauté for 5-6 minutes until browned. Remove from heat and add to a Suvie pan.
2
In a medium bowl, whisk together ginger, garlic, beef broth, soy sauce, sake, brown sugar, and fish sauce. Pour mixture over the mushrooms.
3
Season short ribs on all sides with kosher salt and pepper and nestle into the Suvie pan. Load pan into the bottom zone of Suvie. Enter cook settings and cook now or schedule.
4
Bottom Zone: Slow Cook on Low for 10 hours
5
Add 1 cup jasmine rice to the Suvie rice pot (black handles). Cover pot with lid and place pot in the Suvie Starch Cooker, ensuring pot is centered on the hot plate. Enter cook settings, and cook now or schedule.
6
Rice, Long Grain, 1 cup
7
After the cook, fluff rice with a fork. Remove the short ribs and rice from Suvie and adjust seasoning to taste. Divide rice among bowls, top with short ribs and sauce. Sprinkle green scallions and sesame seeds on top of the short ribs and rice.
