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Short Rib Sliders Recipe

Name: A P Suggins Bar & Grills Short Rib Sliders Recipe
Cook time: 4 h
Total time: 4 h
Yield: 12 servings
Cuisine: American
Ingredients: 3 pounds Beef short ribs; 2 tablespoons Olive oil; 1 teaspoon Salt; 1 teaspoon Black pepper; 1 cup Onion, chopped; 4 cloves Garlic, minced; 4 cups Beef broth; 1 cup Red wine; 2 leaves Bay leaves; 1 teaspoon Thyme, fresh; 4 cups Green cabbage, shredded; 1 cup Carrot, shredded; 1 cup Mayonnaise; 2 tablespoons Horseradish, prepared; 2 tablespoons Apple cider vinegar; 1 teaspoon Salt; 1 teaspoon Black pepper; 12 rolls Brioche rolls; 4 medium Russet potatoes; 4 cups Vegetable oil; 1 to taste Salt

Inspired by A P Suggins Bar & Grill

Time4h

Serves12

Slow braised meat on a brioche roll, horseradish cream cole slaw & natural au jus. Served with pommes frites.

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Ingredients

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Short Ribs

3 pounds Beef short ribs

2 tablespoons olive oil

1 teaspoon Celtic sea salt

1 teaspoon black pepper

1 cup Onion, chopped

4 cloves Garlic, minced

4 cups Beef broth

1 cup Red wine

2 leaves Bay leaves

1 teaspoon Thyme, fresh

Horseradish Cream Cole Slaw

4 cups Green cabbage, shredded

1 cup Carrot, shredded

1 cup Mayonnaise

2 tablespoons Horseradish, prepared

2 tablespoons Apple cider vinegar

1 teaspoon Celtic sea salt

1 teaspoon black pepper

Sliders

12 rolls Brioche rolls

Pommes Frites

4 medium Russet potatoes

4 cups Tuscany sunflower oil

1 to taste Celtic sea salt

Method

Short Ribs Preparation

Sear the Short Ribs

In a large Dutch oven, heat olive oil over medium-high heat. Season the short ribs with salt and black pepper. Sear the short ribs on all sides until browned, about 8-10 minutes. Remove from the pot and set aside.

Sauté Aromatics

In the same pot, add chopped onion and minced garlic. Sauté until the onion is translucent, about 5 minutes.

Braise the Short Ribs

Add the red wine to deglaze the pot, scraping any brown bits from the bottom. Then, add the beef broth, bay leaves, and thyme. Return the short ribs to the pot, cover, and simmer on low heat for 3 hours or until the meat is tender and falling off the bone.

Shred the Meat

Remove the short ribs from the pot and let them cool slightly. Shred the meat with two forks, discarding bones and excess fat. Strain the braising liquid and return it to the pot to keep warm for serving.

Horseradish Cream Cole Slaw Preparation

Mix the Ingredients

In a large bowl, combine shredded cabbage, shredded carrot, mayonnaise, prepared horseradish, apple cider vinegar, salt, and black pepper. Toss until well combined and refrigerate for at least 30 minutes before serving.

Pommes Frites Preparation

Cut the Potatoes

Peel and cut the russet potatoes into thin strips to make fries.

Fry the Potatoes

In a large pot or deep fryer, heat vegetable oil to 350°F (175°C). Fry the potato strips in batches until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels. Season with salt to taste.

Assembling the Sliders

Assemble the Sliders

Slice the brioche rolls in half. Fill each roll with shredded short rib and top with a generous amount of horseradish cream cole slaw. Serve with warm au jus on the side.