Short Rib Sliders
Instructions
1
Set short ribs out at room temperature for 30 minutes. Pat dry with a paper towel and season with salt and pepper.
2
Place a heavy-bottomed dutch oven or cast iron pot over medium-high heat.
3
Once the pot begins to smoke, add the canola oil.
4
Place the ribs in the pot and sear on all sides until a nice crust is formed.
5
Add the vegetables, wine, and stock to the pot and bring to a simmer. Cook for approximately 2 hours, or until the meat is falling off the bone. Monitor for dryness, you may need to add water to the pot while cooking.
6
Remove the meat and let rest until cool enough to handle. Once cooled, remove the bones and any large pieces of fat, and then shred the meat.
7
For the remaining broth, strain and discard the solids and then cook over medium-high heat to reduce the liquid by half. Make sure you skim any impurities that rise to the surface while cooking.
8
Toast the slider buns, then fill with meat and top with coleslaw and pickle chips. Serve a small ramekin of the broth on the side to dip the sliders.
Ingredients
4 lbs Beef Short Ribs
2 large carrots
2 ribs celery
1 onion
5 cloves of garlic
1 cup red wine
2 cups chicken stock, beef stock, or water
2 tbsps canola oil
12 slider buns
Favorite coleslaw
Pickle Chips
Small bunch of thyme and parsley tied together with kitchen string
Kosher salt and cracked black pepper, to taste
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