Chimayo Short Rib Sliders Recipe

Directions for Preparing Chimayo Short Rib Sliders

1. 1

   Prepare the Short Ribs

   In a large pot or Dutch oven, heat olive oil over medium heat. Season the short ribs with salt and black pepper, then sear them on all sides until browned. Remove from the pot and set aside.

2. 2

   Cook the Aromatics

   In the same pot, add the diced onion and minced garlic. Sauté until the onion becomes translucent, about 5 minutes.

3. 3

   Braise the Beef

   Add the Chimayo red chile powder and stir well. Return the short ribs to the pot, add cider vinegar, and enough water to cover the meat. Bring to a simmer, cover, and cook on low heat for 3 hours or until the beef is tender and falls off the bone.

4. 4

   Make the Cider Vinegar Apple Slaw

   In a large bowl, combine the julienned apples, shredded cabbage, and cider vinegar. Add salt and mix well. Let it sit for at least 30 minutes to allow the flavors to meld.

5. 5

   Prepare the Chantilly Cream

   In a mixing bowl, whip the heavy cream until soft peaks form. Gently fold in the mayonnaise for added flavor and creaminess. Season with salt and pepper to taste.

6. 6

   Assemble the Sliders

   Once the short ribs are done, shred the meat and place it on the bottom half of the brioche buns. Top with the cider vinegar apple slaw, then add a dollop of the savory Chantilly cream. Place the top half of the buns on and serve immediately.