Short Rib Sliders Recipe

Sear the Short Ribs

Heat olive oil in a large pot over medium-high heat. Season short ribs with salt and pepper, then sear them in the pot until browned on all sides, about 8-10 minutes.

Cook the Aromatics

Add the chopped onion, carrots, and garlic to the pot. Cook until the onion is translucent, about 5 minutes.

Braise the Ribs

Pour in the beef broth, then add thyme and bay leaves. Bring to a simmer, cover, and reduce heat to low. Cook for 2.5 to 3 hours or until the ribs are fork-tender.

Shred the Meat

Remove the short ribs from the pot and let cool slightly. Shred the meat and discard the bones and excess fat. Return shredded meat to the pot and stir to combine with the broth.

Combine Ingredients

In a bowl, mix together mayonnaise, prepared horseradish, lemon juice, garlic powder, and salt until smooth. Adjust seasoning to taste.

Activate Yeast

In a small bowl, combine warm milk, sugar, and yeast. Let sit for 5-10 minutes until frothy.

Mix Dough

In a large bowl, combine flour and salt. Make a well in the center and add the yeast mixture, melted butter, and eggs. Mix until a dough forms.

Knead and Rise

Knead the dough on a floured surface for about 10 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour or until doubled in size.

Shape and Bake

Preheat the oven to 375°F (190°C). Punch down the dough, divide into 12 pieces, shape into rolls, and place on a baking sheet. Bake for 15-20 minutes until golden brown.

Build the Sliders

Slice the brioche rolls in half. Spread a generous amount of creamy horseradish aioli on the bottom half, top with shredded romaine, then add a portion of the shredded short rib filling. Finish with pickles.

Serve

Place the top half of the brioche roll on top and serve immediately with your favorite sides.