Short Rib Sliders Recipe

Season and Brown

Preheat oven to 325°F (163°C). Pat short ribs dry and season evenly with kosher salt and freshly ground black pepper. Lightly dust with the all-purpose flour, shaking off excess. Heat vegetable oil in a large heavy ovenproof pot or Dutch oven over medium-high heat until shimmering. Brown short ribs in batches, 2–3 minutes per side, until deeply browned. Transfer browned ribs to a plate and set aside.

Sauté Aromatics

Reduce heat to medium. Add diced onion, carrot and celery to the pot and cook, stirring occasionally, until softened and starting to brown, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant. Stir in tomato paste and chopped chipotle; cook 1–2 minutes, scraping up browned bits.

Deglaze and Braise

Pour in the dry red wine to deglaze, scraping the bottom to release browned bits. Let wine reduce by half, about 3–4 minutes. Add beef stock, bay leaf, fresh thyme and apple cider vinegar; stir to combine. Return the short ribs and any accumulated juices to the pot so they are partially submerged in liquid. Bring to a gentle simmer, cover, and transfer to the preheated oven. Braise until meat is very tender and falling from the bone, about 2.25–2.5 hours.

Shred and Adjust

Carefully remove ribs from the braising liquid. Strain or skim off excess fat from the sauce if desired, and reduce the liquid on the stovetop over medium heat until slightly thickened, about 8–12 minutes. Shred the short rib meat with two forks, discarding bones and excess fat. Return shredded meat to the reduced sauce and stir to coat; taste and adjust seasoning with salt and pepper. Keep warm until assembly.

In a small bowl, whisk together sour cream, mayonnaise, chopped chipotle pepper, adobo sauce, fresh lime juice and honey until smooth. Season with 1/2 teaspoon kosher salt (or to taste). Taste and adjust heat by adding a touch more adobo sauce or chipotle if desired. Refrigerate until ready to assemble; mixture can be made ahead and kept chilled up to 3 days.

In a medium bowl combine the julienned apple, shredded red cabbage, sliced mint leaves and sliced scallions. In a small jar or bowl whisk together lemon juice, apple cider vinegar, olive oil, salt and black pepper. Pour the dressing over the slaw and toss to combine. Let sit 10 minutes to allow flavors to meld. Taste and adjust seasoning. Keep refrigerated until assembly.

Split slider buns and lightly butter cut sides. Toast buttered sides in a skillet over medium heat until golden, about 1–2 minutes, or toast under a broiler 1–2 minutes—watch closely.

To assemble: spread about 1 teaspoon of adobo crema on the bottom half of each toasted bun. Pile about 2 ounces (by volume ~2–3 tablespoons) of warm shredded short rib on top of the crema. Top the meat with a small handful (about 1–2 tablespoons) of apple & mint slaw, and add a few cilantro leaves if using. Spread a little crema on the top bun if desired and close the slider.

Serve immediately while warm. Leftover braised short rib can be refrigerated for up to 3 days; rewarm gently with a splash of stock or water to keep moist. Makes about 12 sliders.