Beef Short Rib Sliders

Instructions

1. Lightly season ribs with salt and pepper. Cook ribs, in batches, in hot oil in a large Dutch oven over medium-high heat until browned on all sides. Remove from pot. Discard all but 3 Tbsp drippings in pot.
2. Cook onion in hot drippings until tender. Sprinkle flour over onions, and cook, stirring constantly, 2 minutes. Stir in tomato paste, brown sugar, and chili powder; cook 1 minute.
3. Gradually stir in wine, broth, thyme, bay leaves, and garlic. Return ribs to pot; bring to a boil, reduce heat, and simmer 25 minutes.
4. Preheat oven to 350°F. Cover pot, and transfer to oven. Bake 2 to 2½ hours or until ribs are very tender. Let stand until cool enough to handle. Shred meat from ribs, discarding fat and bone. Toss meat with enough cooking liquid to moisten.
5. Serve meat on buns with Brussels Sprouts Slaw.

BRUSELLS SPROUTS SLAW

20min Prep, 10min Cook, 30min Total

Instructions

1. Cook bacon in a large skillet over medium heat until crisp; remove bacon with a slotted spoon and drain on paper towels, reserving 2 Tbsp drippings in skillet.
2. Add shallot to hot drippings and cook 1 minute. Stir in vinegar, oil, and sugar; stirring until sugar is dissolved. Add Brussels sprouts; cook, stirring, 1 minute.
3. Transfer mixture to a large bowl; add cabbage and carrots; toss. Season with salt and pepper to taste. Let stand 20 minutes before serving.