Short Rib Sliders (3) Recipe

Season and Dredge

Pat short ribs dry with paper towels. Season all over with 1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper. Lightly toss or dredge the ribs in 2 tbs all-purpose flour, shaking off excess.

Brown Ribs

Heat 1 tbs vegetable oil and 1 tbs unsalted butter in a heavy ovenproof skillet or Dutch oven over medium-high heat until shimmering. Add the short ribs in a single layer and brown until deeply caramelized on all sides, about 3–4 minutes per side. Transfer browned ribs to a plate and set aside.

Sauté Mirepoix and Aromatics

Reduce heat to medium. Add the diced onion (1/2 cup), carrot (1/4 cup), and celery (1/4 cup) to the pot and cook until softened and beginning to color, 5–6 minutes. Add 1 clove minced garlic and 1 tbs tomato paste; cook, stirring, 1–2 minutes until the tomato paste darkens slightly.

Deglaze

Pour in 1/2 cup dry red wine to deglaze the pan, scraping up browned bits with a wooden spoon. Let the wine reduce by about half, 2–3 minutes.

Braise

Return the short ribs and any accumulated juices to the pot. Add 1 cup beef stock, 1 tsp Worcestershire sauce, 2 sprigs fresh thyme, and 1 bay leaf. Bring to a gentle simmer, cover with a tight-fitting lid, and transfer to a 325°F (160°C) oven. Braise until fork-tender and falling apart, 2 to 2 1/2 hours.

Shred and Reduce Sauce

Remove the pot from the oven. Transfer ribs to a cutting board and shred the meat with two forks, discarding any excess fat or gristle and the thyme sprigs and bay leaf. Skim fat from the braising liquid if necessary. Place the pot over medium-high heat and reduce the liquid until slightly thickened and saucy, about 6–8 minutes. Return shredded short rib meat to the sauce and stir to coat; adjust seasoning with salt and pepper to taste.

Whisk together 2 tbs sour cream, 1 tsp prepared horseradish, 1/2 tsp lemon juice, 1/4 tsp salt, and a pinch (1/8 tsp) black pepper in a small bowl until smooth. Taste and adjust horseradish or lemon to preference. Refrigerate until assembly.

Toast Rolls

Split the 3 mini brioche rolls and lightly butter the cut sides with 1 tsp softened butter. Toast in a skillet or under a broiler until golden and crisp, about 1–2 minutes per side. Keep warm.

Assemble Sliders

Place a spoonful (roughly 3–4 oz total divided) of the sauced shredded short rib onto the bottom half of each roll. Top each with a small handful of arugula (about 1/6 cup per slider), a tablespoon of pickled red onions, and a dollop (approximately 2/3 tbs) of horseradish crème on the top bun. Close the slider and serve.

Serve

Serve immediately while warm. These 3 sliders are rich and best enjoyed fresh. Leftover braised short rib keeps in the refrigerator for up to 3 days.