Braised Short Rib Sliders with Port Onion Jam

Pedroncelli Winery

1220 Canyon Road
Geyserville, CA 95441

If you are looking for a "small plate" food that delivers big flavor, our short rib sliders are perfect. These flavorful bites are a great match for our newly released estate-styled reserve Wisdom Cabernet. The richness of the braised short ribs combined with the slightly sweet port onion jam pairs beautifully with the full-bodied flavors of plum, berry and black pepper of the Wisdom.

Short Ribs

  • 1 bottle Pedroncelli Friends Red Wine
  • 2 tablespoons olive oil
  • 1 to 2 pounds bone-in beef short ribs, trimmed of excess fat
  • Salt, to taste
  • 1/2 teaspoon freshly cracked pepper
  • 1 medium red onion, sliced
  • 8 shallots, coarsely chopped
  • 2 medium carrots, cut into 1-inch pieces
  • 2 celery stalks, cut into 1-inch pieces
  • 10 garlic cloves, chopped
  • 6 fresh flat-leaf parsley sprigs
  • 2 fresh thyme sprigs
  • 2 bay leaves
  • 2 tablespoons tomato paste
  • 8 cups low-sodium beef stock
To make the short ribs, pour the wine into a large saucepan, set over high heat and bring to a boil. Reduce the heat to medium and simmer until reduced by half. Remove from the heat.

Preheat the oven to 350°F.

In a large Dutch oven or cast-iron skillet over medium-high heat, warm the olive oil. Season the short ribs with salt and pepper. Working in batches if needed, sear the ribs until well browned, 3 to 5 minutes per side. Transfer to a plate.

Reduce the heat to medium. Add the onion, shallots, carrots, celery, garlic, parsley, thyme and bay leaves and cook, stirring occasionally, until the vegetables are lightly browned. Add the tomato paste and stir for 1 minute to blend. 

Pour the mixture into a roasting pan or casserole. Add the reduced wine and stock, stirring to mix, then add the short ribs. Cover with a lid or foil, transfer to the oven and cook until the meat easily pulls away from the bones, 2 1/2 to 3 hours.

Transfer the ribs to a cutting board. Pour the braising liquid into a saucepan, set over medium-high heat and simmer until reduced to about 4 cups. Strain through a fine-mesh sieve, discarding the solids.

When the ribs are cool enough to handle, pull the meat from the bones and using 2 forks, shred the meat. Pour the reduced liquid into a large saucepan, add the meat and set over low heat for 10 to 15 minutes. The meat is now ready for making the sliders.

The meat and sauce can be made 1 to 2 days in advance. Cover and refrigerate, then reheat before assembling the sliders. 

Port Onion Jam

  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 2 large red onions, coarsely chopped
  • 1 tablespoon granulated garlic
  • 1 teaspoon dried thyme
  • 1 teaspoon dried savory
  • 1/3 cup Pedroncelli Four Grapes Estate Port
To make the port onion jam, in a large fry pan over medium heat, melt the butter with the olive oil until shimmering. Add the onions and cook, stirring occasionally,  until soft and translucent. Add the garlic, thyme and savory and stir until well combined.

Stir in the port, reduce the heat to low and simmer, stirring occasionally, until the mixture reduces to a “jammy” consistency. 

The jam can be made 1 to 2 days in advance. Cover and refrigerate, then reheat before assembling the sliders. 

Assembling and Serving

  • 3-inch slider buns, small dinner rolls or focaccia loaf for serving
  • Grated Parmesan cheese for serving
If using focaccia, cut the loaf into 3-inch squares and cut the squares in half lengthwise for sandwiches.  

To assemble the sliders, put some of the short ribs on the bottom half of the slider rolls, top with the port onion jam and sprinkle with a little cheese. Cover with the top buns and serve.