Beer Braised Short Rib Sliders

Beer Braised Short Rib Sliders

These delicious sliders are brought to you by Real Food by Dad.

Ingredients
  • 2 ½ lbs. Bone-in beef short ribs
  • 1 Tbsp. Kosher salt
  • 1 Tbsp. Black Pepper
  • 3 Tbsp. Onions
  • 1 Large Red Onion
  • 6 Medium Carrot
  • 3 Stalks Celery
  • ¼ cups Celery Leaves from celery heart
  • 25 gr. Flour
  • 1 Tbsp. Tomato Paste
  • 1 Tbsp. Teriyaki Sauce
  • 12 oz. Dark Beer
  • 8 sprigs Fresh Thyme
  • 5 sprigs Oregano
  • 2 Sprigs Rosemary
  • 3 leaves Fresh Bay
  • 1 cloves Garlic, peeled
  • 4 cups Beef stock
  • Take & Bake Telera Slider Rolls - 8 pack
Preparation
  1. Heat oven to 350°. Sprinkle salt and pepper over short ribs on all sides. Heat oil in a large Dutch oven over medium-high heat. Brown short ribs on all sides, about 12 minutes. Transfer short ribs to a plate.
  2. Add onions, carrots, celery and celery leaves to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour, tomato and teriyaki sauce; cook, stirring constantly, until well combined and deep red, about 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.
  3. Cook until short ribs are tender, about 2–2½ hours. Transfer short ribs to a platter and let cool enough to handle and shred. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Layer bread with shredded meat and serve with sauce on the side.

Recipe adapted from Real Food By Dad.