Pat the short ribs dry with paper towels. Season all over with kosher salt and freshly ground black pepper. Heat a large Dutch oven or heavy ovenproof pot over medium-high heat and add vegetable oil. When oil shimmers, brown the 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 chopped onion, carrot, and celery to the pot and cook, stirring occasionally, until softened and lightly caramelized, about 6–8 minutes. Add smashed garlic and tomato paste; cook 1–2 minutes more, stirring, until tomato paste darkens and garlic is fragrant.

Deglaze and braise

Pour in the red wine (if using) to deglaze, scraping browned bits from the bottom with a wooden spoon. Let the wine reduce by half, about 3 minutes. Return the short ribs to the pot. Add beef stock, Worcestershire sauce, thyme sprigs, bay leaf, and brown sugar if using. The liquid should come about two-thirds up the ribs; add a bit more stock or water if necessary. Bring to a gentle simmer.

Oven braise

Cover the pot with a tight-fitting lid and transfer to a 325°F (160°C) oven. Braise until the short ribs are fork-tender and falling off the bone, about 2 to 2 1/2 hours. Alternatively, continue simmering gently on the stovetop for the same time.

Shred and concentrate sauce

Remove the pot from oven and transfer short ribs to a cutting board. Strain braising liquid into a saucepan (reserve solids if desired) and skim off excess fat. Using two forks, shred the meat into large pieces, discarding bones if present. Simmer the strained sauce over medium-high heat until reduced by about one-third and slightly thickened, 8–12 minutes. Taste and adjust seasoning with salt and pepper. Toss shredded short rib meat into the reduced sauce to coat.

Slider Assembly

Toast buns

Preheat a skillet or griddle over medium heat. Spread softened butter on each cut side of the slider buns. Toast the buns, buttered side down, until golden brown, 1–2 minutes.

Assemble sliders

Spread about 1 tablespoon of horseradish aioli or mayonnaise on the bottom halves of each toasted bun. Pile 2 to 3 ounces (about a generous tablespoon or two) of shredded short rib meat onto each bottom bun, making sure meat is well-coated in sauce. Top with pickled red onions (about 1 teaspoon per slider) and a small handful of microgreens or arugula. Cap with the top halves of the buns and secure with a toothpick if desired.

Warm through (optional)

If sliders have cooled while assembling, place finished sliders on a baking sheet and warm in a 300°F (150°C) oven for 5–7 minutes to meld flavors before serving.

Field Green Salad

Make dressing

In a small bowl or jar whisk together extra-virgin olive oil, red wine vinegar (or lemon juice), Dijon mustard, honey, salt, and black pepper until emulsified.

Assemble salad

In a large bowl combine mixed field greens, thinly sliced cucumber, halved cherry tomatoes, and optional thinly sliced red onion. Drizzle dressing over the salad (start with about half, then add more to taste) and toss gently to coat evenly. Taste and adjust seasoning if needed.

Serve

Plate the salad alongside 2 sliders per person (or more depending on appetite). Serve immediately so greens remain crisp.