Short Ribs Burger Recipe

Prepare and sear

Preheat oven to 300°F (150°C). Pat short ribs dry and season both sides with 1 tsp kosher salt and 1/2 tsp black pepper. Heat 1 tablespoon vegetable oil in a heavy Dutch oven over medium-high heat. Sear short ribs 2–3 minutes per side until well browned. Transfer ribs to a plate and set aside.

Sauté aromatics

Reduce heat to medium. Add diced onion, carrot, and celery to the pot and sauté 5–7 minutes until softened and starting to brown. Add minced garlic and 1 tablespoon tomato paste; cook 1 minute, stirring, until fragrant and tomato paste darkens slightly.

Deglaze and braise

Pour in 1/2 cup red wine to deglaze, scraping up browned bits from the bottom. Simmer 2–3 minutes to reduce slightly. Return short ribs to the pot and add 2 cups beef stock, 3 sprigs thyme, and 1 bay leaf. Bring to a gentle simmer, cover, then transfer to the oven. Braise for 2 to 2 1/2 hours until meat is fork-tender and falling off the bone.

Shred and reduce sauce

Remove ribs to a cutting board. Skim fat from top of braising liquid, then strain solids into a bowl, reserving liquid. When ribs are cool enough to handle, shred meat into large pieces, discarding any excess fat and bones. Return shredded meat to the strained braising liquid and simmer on the stovetop over medium heat 8–10 minutes to concentrate flavors and thicken slightly. Taste and adjust seasoning with salt and pepper if needed. Keep warm.

Form patties

In a bowl combine 1.25 lbs ground beef, 1/4 cup fine breadcrumbs, 1 large egg, 1 tablespoon Worcestershire sauce, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Mix gently until combined—do not overwork. Divide into 4 equal portions and shape into patties slightly larger than the buns (about 3/4 inch thick). Make a shallow indentation in the center of each patty to help them cook flat.

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). In the last minute of cooking, place a slice of cheddar on each patty and cover with a lid so cheese melts.

Toast buns

While patties finish, split King's Hawaiian buns and spread softened unsalted butter on cut sides (about 1/2 tablespoon per cut side). Toast buttered sides in a skillet or under a broiler until golden, about 1–2 minutes.

Assemble burgers

Place a smear of the braising sauce (a tablespoon) on the bottom bun, add a handful of arugula, then the cheddar-topped patty. Using tongs, pile about 3–4 ounces of the shredded braised short rib on top of each patty (evenly divided). Spoon a little of the reduced braising jus over the short ribs for moisture. Top with pickled red onion if using, then crown with the top bun.

Prepare potatoes

Peel (optional) and cut russet potatoes into 1/4–1/2 inch sticks. Rinse in cold water until water runs clear to remove starch. Pat dry thoroughly with paper towels.

Fry and season

Heat 2 cups canola oil in a heavy pot to 325°F (163°C). Fry potatoes in batches 3–4 minutes until pale and slightly tender but not browned. Remove and drain on a rack. Increase oil temperature to 375°F (190°C). Return fries in batches and fry 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Keep warm and serve alongside burgers.

For each serving plate one burger with a portion of house fries. Serve burgers hot, with any remaining braising jus available for spooning. This recipe yields 4 burgers—adjust quantities proportionally if cooking for fewer or more guests.