Sliders Recipe

Prep and sear

Preheat oven to 325°F (160°C). Cut short ribs into 2–3 large chunks if not already cut. Season all sides with kosher salt and black pepper. Heat a large Dutch oven or heavy ovenproof pot over medium-high heat and add vegetable oil. When shimmering, sear short ribs in batches until deeply browned on all sides, about 3–4 minutes per side. Remove and set aside.

Aromatics and deglaze

Reduce heat to medium. Add chopped onion to the pot and sauté until softened and beginning to brown, about 5 minutes. Add smashed garlic and cook 30 seconds until fragrant. Stir in tomato paste and cook 1 minute. Pour in red wine (if using) and scrape up browned bits from the bottom, simmer until wine is reduced by half, about 3–5 minutes.

Braise

Return short ribs to the pot. Add beef stock, thyme sprigs, and bay leaf. The liquid should come about halfway up the meat; add a little extra stock or water if necessary. Bring to a simmer, cover with a tight-fitting lid, and transfer to the preheated oven. Braise until meat is fork-tender and falling apart, 2.25–3 hours.

Shred and concentrate

Remove pot from oven. Transfer short ribs to a cutting board and shred meat with two forks, discarding large pieces of fat, thyme stems, and bay leaf. Meanwhile, skim excess fat from braising liquid and place the pot over medium-high heat on the stove to reduce the liquid by about one-third until slightly thickened (3–6 minutes). Return shredded short rib to the reduced sauce and toss to coat; keep warm.

While short ribs braise, place thinly sliced red onion in a heatproof jar or bowl. In a small saucepan, combine apple cider vinegar, water, sugar, and salt. Bring just to a simmer to dissolve sugar and salt, then remove from heat. Pour hot brine over the onions, pressing them down so they're submerged. Let cool to room temperature, then refrigerate at least 30 minutes (or up to 24 hours) before serving. Liquid can be kept and reused for other quick pickles.

In a bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and black pepper until smooth. Add shredded cabbage and grated carrot and toss until evenly coated. Taste and adjust seasoning. Chill in the refrigerator for at least 15 minutes to let flavors meld.

To make a quick emulsified aioli: whisk the egg yolk, minced garlic, lemon juice, and Dijon mustard in a medium bowl. Very slowly drizzle in the neutral oil while whisking constantly to create an emulsion. Once thick and creamy, season with kosher salt and black pepper. If the aioli is too thick, whisk in a teaspoon of water or lemon juice to loosen. Alternatively, use a blender or stick blender for easier emulsification. Refrigerate until ready to assemble.

Toast slider buns: preheat a skillet over medium heat and brush cut sides of buns with melted butter. Toast until golden, 1–2 minutes.

Build sliders: spread about 1 teaspoon of house aioli on both top and bottom of each bun. Pile 2–3 tablespoons of shredded short rib on the bottom bun (aim for 12 sliders total from 2 lbs short rib). Top meat with a small spoonful of reduced braising jus for moisture. Add a tablespoon of coleslaw, a few rings of pickled red onion, and 2–3 thin slices of fresno chile for heat. Finish with chopped parsley or cilantro if using, then close with top bun.

Serve: arrange sliders on a platter and serve warm. Leftover short rib keeps refrigerated for 3–4 days; reheat gently with a splash of stock or in a low oven.