The Chef

Restaurants

Meals

Drinks

Restaurants›Smith's Public House›Short Rib Sliders Recipe

Short Rib Sliders Recipe

Name: Smith's Public Houses Short Rib Sliders Recipe
Cook time: 4 h
Total time: 4 h
Yield: 12 servings
Cuisine: American
Ingredients: 2 lbs beef short ribs (boneless or cut into 2-3" pieces); 1.5 tsp kosher salt; 1 tsp freshly ground black pepper; 2 tbs vegetable oil; 1 cup yellow onion, roughly chopped; 1 cup carrot, peeled and chopped; 1 cup celery stalk, chopped; 4 each garlic cloves, smashed; 2 tbs tomato paste; 1 cup red wine (or beef stock if you prefer no alcohol); 3 cups beef stock; 3 each fresh thyme sprigs; 1 each bay leaf; 1 tsp brown sugar (optional, to balance acidity); 1 each red onion, thinly sliced; 0.5 cup apple cider vinegar; 0.5 cup water; 1 tbs granulated sugar; 0.5 tsp kosher salt; 0.5 tsp black peppercorns (optional); 2 cups green cabbage, finely shredded; 0.5 cup carrot, grated; 0.5 cup mayonnaise; 1 tbs apple cider vinegar; 1 tsp Dijon mustard; 1 tsp honey or sugar; 0.5 tsp salt; 0.25 tsp black pepper; 0.5 cup mayonnaise; 1 each garlic clove, grated or finely minced

Inspired by Smith's Public House

Time4h

Serves12

Short rib, pickled onions, coleslaw, cherry peppers, house aioli.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Braised Short Ribs

2 lbs beef short ribs (boneless or cut into 2-3" pieces)

1 1/2 tsp kosher salt

1 tsp freshly ground black pepper

2 tbs Tuscany sunflower oil

1 cup yellow onion, roughly chopped

1 cup carrot, peeled and chopped

1 cup celery stalk, chopped

4 each garlic cloves, smashed

2 tbs tomato paste

1 cup red wine (or beef stock if you prefer no alcohol)

3 cups beef stock

3 each fresh thyme sprigs

1 each bay leaf

1 tsp brown sugar (optional, to balance acidity)

Pickled Red Onions

1 each Red onion, thinly sliced

1/2 cup Apple cider vinegar

1/2 cup water

1 tbs granulated sugar

1/2 tsp kosher salt

1/2 tsp black peppercorns (optional)

Coleslaw

2 cups green cabbage, finely shredded

1/2 cup Carrot, grated

1/2 cup Mayonnaise

1 tbs Apple cider vinegar

1 tsp Dijon mustard

1 tsp honey or sugar

1/2 tsp Celtic sea salt

1/4 tsp black pepper

House Aioli

1/2 cup Mayonnaise

1 each garlic clove, grated or finely minced

1 tsp ReaLemon lemon juice

1/2 tsp Dijon mustard

1/2 tsp hot sauce (or a pinch of cayenne)

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Assembly & Garnish

12 each mini slider buns (or dinner rolls), split

1/2 cup pickled cherry peppers or jarred pickled cherry peppers, sliced

2 tbs fresh parsley, chopped (optional)

2 tbs butter, melted (for toasting buns)

Method

Braised Short Ribs

Season & Sear

Pat short ribs dry and season evenly with kosher salt and black pepper. Heat a heavy Dutch oven or ovenproof pot over medium-high heat and add vegetable oil. When oil shimmers, brown the short ribs in batches, 3–4 minutes per side, until deeply browned. Transfer browned pieces to a plate.

Sweat Vegetables

Reduce heat to medium. Add chopped onion, carrot and celery to the pot and cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add smashed garlic and tomato paste and cook 1–2 minutes, stirring, until the tomato paste darkens slightly.

Deglaze & Braise

Pour in red wine to deglaze, scraping up brown bits from the bottom. Let the wine reduce by half (2–3 minutes). Return short ribs to the pot. Add beef stock, thyme sprigs, bay leaf and brown sugar if using; liquid should come about two-thirds up the ribs. Bring to a simmer, cover, and transfer to a preheated oven at 325°F (160°C). Braise until meat is fall-apart tender, about 2.5–3 hours.

Shred & Reduce Sauce

Remove the pot from oven. Transfer short ribs to a tray and let cool slightly. Skim fat from the surface of the braising liquid. Strain or remove large veg pieces and reduce the liquid on the stovetop over medium-high heat until slightly thickened, about 8–12 minutes. Shred the short rib meat with two forks, then toss with some of the reduced sauce to moisten. Keep warm.

Pickled Red Onions

While ribs braise, combine apple cider vinegar, water, sugar, and kosher salt in a small saucepan and bring to a simmer just until sugar dissolves. Place sliced red onion and optional peppercorns in a jar or bowl. Pour hot brine over onions, press down so fully submerged, and let cool to room temperature. Chill at least 30 minutes (can be made a day ahead).

Coleslaw

In a mixing bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, honey (or sugar), salt and pepper until smooth. Add shredded cabbage and grated carrot and toss to combine. Adjust seasoning to taste. Chill until ready to assemble.

House Aioli

In a small bowl combine mayonnaise, grated garlic, lemon juice, Dijon, hot sauce, salt and pepper. Taste and adjust acidity or heat as desired. Refrigerate until assembly.

Assembly & Finish

Preheat a griddle or skillet over medium heat. Brush cut sides of slider buns with melted butter and toast, buttered-side down, until golden, about 1–2 minutes.

To build each slider: spread a thin layer of house aioli on the bottom bun, top with a generous portion (about 2–3 tablespoons) of shredded short rib, a small spoonful of coleslaw, a few slices of pickled red onion, and 2–3 slices of pickled cherry pepper (to taste). Finish with chopped parsley (optional) and the top bun.

Serve sliders warm. If desired, pass extra reduced braising sauce at the table for drizzling.