Short Rib Sliders

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Chef Rodney Murillo has a short rib recipe that will bump burgers from their number-one buns spot. The succulent sliders are packed with braised beef and pickled cabbage, served with a spicy aioli on sweet brioche. Do the heavy lifting up to two days in advance and the mini meaty bites will come together in a pinch for a flavorful alternative to standard backyard fare.


For the short ribs:
  • 3 ounces canola oil
  • 3 pounds beef short ribs
  • 1 yellow onion, peeled and cut into large chunks
  • 1 large carrot, peeled and cut into large chunks
  • 1 garlic head, cut in half
  • 1 ounce tomato paste
  • 1 bottle of good port wine
  • 1 cup balsamic vinegar
  • 1 quart veal stock
  • 1 bunch fresh thyme
  • 1 bayleaf
  • kosher salt, to taste
  • fresh pepper, to taste
  • 8-12 small mini brioche buns
For the red onion and cabbage salad:
  • 2 ounces red wine vinegar
  • 2 1/4 tablespoons sugar
  • 1/2 red onion, cut into thin strips
  • 1/4 red cabbage, cut into thin strips
  • 1 ounce butter, unsalted
For the aioli:
  • 3/4 cup mayonnaise
  • 1 ounce habanero sauce
  • 1/2 lime, juice and zest
  • 1 -3 drops hot pepper sauce, depending on preference
  • 1 teaspoon ground cumin


For the short ribs:
  1. Preheat the oven to 325 degrees. Season the short ribs on both sides with salt and pepper. Heat a large sauté pan over high heat. Once the pan is hot add the canola oil and sear the seasoned short ribs until golden brown. Remove to a deep casserole dish.
  2. Drain off half the oil from the pan and add the cut vegetables. Sauté the vegetables until golden brown, add the tomato paste and cook for another 2 minutes. Remove from the heat and add the port wine and balsamic.
  3. Return the pan to heat and reduce by half. Then, add the veal stock, thyme and bay leaf, and reduce again by another half. Pour this mixture over the short ribs in the casserole dish, cover with aluminum foil and bake at 325 degrees for approximately four hours. (The time will vary depending on the style of your oven; you can tell the short ribs are done when your knife can easily pass through the meat with little resistance.) Allow to cool for several hours.
For the red onion and cabbage salad: 
  1.  In a small pot combine the vinegar, sugar and a pinch of salt, and bring to a boil. Add the red onion and cabbage and cook for approximately four to five minutes, or until the onions and cabbage are tender. (The cabbage will turn a bright red.)
  2. Stir in the butter and then adjust the seasonings with salt and pepper. Set aside and keep warm.
For the aioli:
  1. In a bowl, add the aioli ingredients and stir until well combined.
To serve:
  1. Cut the brioche buns in half and toast until golden brown. Place a serving of short rib on the bun, season with sea salt and top with the red cabbage mixture and aioli. Put on the top bun and serve.

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