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Ingredients
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For the Short Ribs
For the Creamy Horseradish Sauce
For Assembly
Method
For the Short Ribs
- 1
Prepare the Short Ribs
Preheat your oven to 300°F (150°C). Season the beef short ribs with salt and black pepper on all sides.
- 2
Sear the Ribs
In a large Dutch oven, heat the olive oil over medium-high heat. Add the short ribs and sear until browned on all sides, about 3-4 minutes per side. Remove the ribs and set aside.
- 3
- 4
Braise the Ribs
Return the short ribs to the pot. Add the beef broth, Worcestershire sauce, thyme, and bay leaves. Bring to a simmer, then cover and transfer to the oven. Cook for 2.5 to 3 hours until the meat is tender.
- 5
Shred the Meat
Remove the short ribs from the oven and let them cool slightly. Shred the meat with two forks and discard excess fat and bones.
For the Creamy Horseradish Sauce
- 6
Mix the Sauce
In a bowl, combine sour cream, prepared horseradish, Dijon mustard, lemon juice, salt, and black pepper. Stir until well mixed and refrigerate until ready to use.
For Assembly
- 7
Assemble the Sliders
Place a generous amount of shredded short rib on each slider bun. Top with a dollop of creamy horseradish sauce, pickled jalapeños, and chopped parsley. Serve immediately.