Soy Braised Short Ribs

Name: Soy Braised Short Ribs with Shiitake Mushrooms
Prep time: 10 min
Cook time: 10 h
Total time: 10 h 30 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 tbsp vegetable oil, divided; 6 oz shiitake mushrooms, sliced; 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

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Soy braised short ribs are a Japanese-inspired slow-braise where beef short ribs become fall-apart tender in a umami-rich liquid of soy sauce, sake, fish sauce, and shiitake mushrooms. The hands-off cooking method makes it ideal for busy schedules while delivering restaurant-quality results.

🌍Japanese

Total

10h 30m

Servings

4

Recipe Source

View original recipe

From Recette Magazine

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.

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Tips & Notes

Pro tips

Brown the short ribs thoroughly before braising to develop fond and caramelize the exterior—this builds depth in the braising liquid.
Cook shiitake mushrooms separately in advance as directed; this concentrates their flavor and lets them absorb the braising liquid more effectively.
Braise low and slow (around 300°F) until meat is fork-tender and pulls from the bone easily; avoid high heat, which toughens the exterior.
Let the braising liquid cool slightly before serving; skim excess fat from the surface for a cleaner sauce.

Substitutions

Beef broth → chicken broth (lighter, slightly less rich but still works)
Sake → mirin (adds sweetness; reduce by ½ tbsp brown sugar if using mirin alone)
Fish sauce → soy sauce (adds saltiness but loses umami depth)
Shiitake mushrooms → cremini or oyster mushrooms (less earthy; adjust quantity as these are more delicate)

Storage & make-ahead

Refrigerate short ribs in the braising liquid for up to 4 days; flavors deepen overnight. Reheat gently on the stovetop over medium-low heat or in a 325°F oven until warmed through.

Common Questions

How long does it take to cook short ribs until tender?

Short ribs require a long, slow braise—typically 2–4 hours at low heat—until the meat is fork-tender and pulls easily from the bone.

Can I make soy braised short ribs ahead of time?

Yes. Braise the short ribs 1–2 days in advance and refrigerate in the braising liquid; the flavor deepens overnight. Reheat gently on the stovetop or in the oven.