Braised Beef Short Rib Sliders
- RECIPE YEAR: 2013
- RECIPE BY: Dan Lucia, DL Catering
- YIELD: Serves 8
- PAIRS WELL WITH: VML Floodgate Vineyard Pinot Noir
After a harvest dinner party, we had some leftover braised short rib stew. The following day I brought fresh sourdough rolls to the winery, and the crew assembled sliders from the warmed meat. These afternoon delights are great when the days get colder and the last of the grapes are being harvested. Here’s how we make the sliders from scratch.
- 3 tablespoons olive oil
- 6 pounds bone-in beef short ribs
- 8 cups beef stock
- 1/3 cup chopped carrots
- 1/3 cup chopped celery
- 1/3 cup chopped yellow onions
- 3 garlic cloves, chopped
To prepare the short ribs, preheat the oven to 325°F. In a sauté pan over high heat, warm the olive oil. Add the short ribs and sear until they’re nicely browned. Transfer the ribs to a braising dish. Add the stock, carrots, celery, yellow onions and garlic to the dish. Cover the dish, transfer to the oven and cook until the meat is fall-off-the-bone tender, about 4 hours. Let the beef cool. Using your hands or 2 forks, pull the meat apart, keeping it in contact with the braising liquid. Set aside.
- 1 cup olive oil
- 1/4 cup Dijon mustard
- 3 tablespoons Champagne vinegar
- Juice of 2 lemons
- 4 cups shaved green cabbage
- 1 cup shaved red onion
- Salt and freshly ground pepper, to taste
To prepare the slaw, in a medium bowl, combine the olive oil, mustard, vinegar and lemon juice and mix well. Add the cabbage and red onion and toss the ingredients. Season with salt and pepper.
- 8 sourdough rolls
- 1 cup aioli or mayonnaise
To assemble the sliders, reheat the shredded meat, toast the sourdough rolls, and spread aioli or mayonnaise on both halves of each roll. Spoon the meat onto the bottom buns and top with a dollop of the slaw. Cover with the top buns and serve.