Short Rib Burger Recipe

Season & Sear

Pat short ribs dry and season with 1 tsp salt and 1/2 tsp black pepper. Heat a large Dutch oven over medium-high heat with 2 tablespoons vegetable oil. Sear short ribs on all sides until deeply browned, about 3–4 minutes per side. Remove ribs and set aside.

Vegetables & Deglaze

Reduce heat to medium. Add diced onion, carrot, and celery to the pot and sweat until softened and beginning to brown, about 6–8 minutes. Add minced garlic and 2 tablespoons tomato paste and cook 1–2 minutes until fragrant. Pour in 1 cup red wine to deglaze, scraping up browned bits. Simmer until wine is reduced by half, about 4–6 minutes.

Braise

Return short ribs to the pot. Add 3 cups beef stock, 3 thyme sprigs, and 1 bay leaf. Bring to a gentle simmer, then cover and transfer to a 325°F (160°C) oven — or keep on low stovetop — and braise until very tender, about 2.5 to 3 hours. Check once; if liquid is low, add a splash of stock.

Shred & Reduce Sauce

Remove ribs and strain braising liquid into a saucepan. Shred the short rib meat, discarding excess fat and bones. Reduce the braising liquid over medium heat until slightly thickened, about 10–15 minutes. Return shredded meat to the reduced sauce and keep warm. Finely chop enough shredded meat to yield 1 cup for the burger topping; reserve remaining meat for other uses.

Prepare potatoes: soak cut fries in cold water 30 minutes to remove starch, then drain and pat dry thoroughly with towels.

Heat oil in a heavy skillet or deep fryer to 325°F (165°C). Fry potatoes in batches until just tender and pale golden, about 4–6 minutes. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C) and fry a second time until crisp and deep golden, about 2–3 minutes. Drain, season with 1 tsp fine sea salt and 1/2 tsp black pepper, and keep warm.

Make Patties

In a bowl combine 1.5 lbs ground beef, 1 tablespoon Worcestershire sauce, 1.5 tsp kosher salt, and 1 tsp freshly ground black pepper. Mix gently until just combined — do not overwork. Form into four even patties about 3/4-inch thick, making a slight indentation in the center of each to prevent doming during cooking.

Cook Patties

Heat a cast-iron skillet or griddle over medium-high heat and lightly oil. Cook patties 3–4 minutes per side for medium (adjust time for desired doneness). During the last minute of cooking, top each patty with a slice of cheddar; cover the pan briefly to melt the cheese.

Toast Buns

Spread softened butter on cut sides of 4 King's Hawaiian buns. Toast buttered sides on a separate skillet or griddle over medium heat until golden, about 1–2 minutes.

Assemble Burgers

Place a cheese-topped patty on the toasted bottom bun. Mound about 1/4 cup (approximately) of the warm shredded braised short rib meat on each patty, spooning a little of the reduced braising sauce over the meat for moisture. Top with pickles if using, then crown with the top bun. Garnish fries with chopped parsley if desired and serve alongside the burger.