Short Rib Sliders Recipe

Prep and season

Pat short ribs dry. Season generously with kosher salt and black pepper. Lightly dust all sides with 1/4 cup flour, shaking off excess.

Brown the ribs

Heat 2 tablespoons vegetable oil in a large Dutch oven over medium-high heat until shimmering. Brown short ribs in batches, 3–4 minutes per side, until deeply caramelized. Remove ribs to a plate and keep warm.

Sauté aromatics

Reduce heat to medium. Add diced onion, carrot and celery to the pot and cook 6–8 minutes until softened and beginning to brown. Stir in minced garlic and cook 30 seconds. Add tomato paste and cook 1–2 minutes, scraping browned bits.

Deglaze and braise

Pour in 12 oz Guinness to deglaze, scraping up browned bits. Return short ribs to the pot. Add 2 cups beef stock, thyme sprigs and bay leaf so liquid comes about halfway up the ribs. Bring to a simmer, cover, reduce heat to low and braise gently for 2.5 to 3 hours, or until meat is fork-tender and falling off the bone.

Finish and shred

Carefully remove ribs and strain braising liquid into a bowl, reserving solids. When ribs are cool enough to handle, remove bones and shred the meat into bite-sized pieces. Reserve 1 cup strained pan juices for the Baileys demi-glace and toss remaining shredded meat with 2–3 tablespoons of the reduced braising liquid to keep moist. Keep warm.

Combine 1 cup strained pan juices and 1/2 cup reduced beef stock or demi-glace in a small saucepan over medium heat. Simmer to reduce slightly for 5–7 minutes until slightly thickened.

Whisk in 2 tablespoons Baileys Irish Cream off the heat (to avoid curdling). Return to very low heat and swirl in cold cubed butter, one piece at a time, whisking to emulsify into a glossy sauce. Taste and adjust with optional 1 teaspoon brown sugar, salt and pepper. Keep warm.

In a small bowl, combine 1/2 cup mayonnaise, 2 teaspoons prepared horseradish, 1 teaspoon lemon juice, 1/2 teaspoon Dijon mustard and 1/2 teaspoon minced garlic. Whisk until smooth. Season to taste with salt and pepper. Refrigerate until assembly.

Separate thinly sliced onion into rings. Toss the onion slices with 1/2 cup flour, 1/2 teaspoon smoked paprika and 1/4 teaspoon salt until lightly coated.

Heat 1 cup vegetable oil in a heavy skillet over medium-high or heat a deep fryer to 350°F (175°C). Fry coated onion slices in batches until golden brown and crisp, about 2–3 minutes per batch. Use a slotted spoon to transfer onto a rack or paper towel and season immediately with a pinch of salt. Keep warm/dry.

Preheat oven to 350°F (175°C). Slice buns and lightly toast cut sides on a sheet tray in oven for 3–4 minutes until just golden.

Lay shredded short rib meat on the bottom halves of the buns (about 2–3 tablespoons meat per slider). Spoon 1 teaspoon Baileys demi-glace over the meat on each slider.

Top meat with a small slice or sprinkle of cheddar (about 1/2 ounce per slider). If desired, run under broiler 30–60 seconds to melt cheese—watch carefully.

Add 1–2 tablespoon(s) crispy onions on top of the cheese, then spread about 1 teaspoon horseradish aioli on the top bun and place on slider.

Garnish with a sprinkle of chopped parsley if using. Serve immediately while warm, passing extra demi-glace and aioli on the side.