Braised BBQ Short Rib Sliders
- 12 Brioche Gourmet Brioche Rolls, split horizontally
- 3 ½ pounds bone-in beef short ribs
- 2 teaspoons favorite BBQ spice seasoning or rub
- 1 teaspoon ground black pepper
- 1 tablespoon canola oil
- 1 medium yellow onion, halved and thinly sliced
- 3 garlic cloves, minced
- 1 can (15 ounces) no salt added crushed tomatoes
- 2 cups beef broth
- 1 cup brown ale or stout beer
- ½ cup favorite barbeque sauce
- Prepared coleslaw for serving (optional)
DIRECTIONS
STEP 1
Pat ribs dry with paper towel; sprinkle with seasoning and pepper. In 5 1/2-quart oven-safe Dutch oven, heat oil over medium heat. Add ribs and cook 6 minutes or until browned, turning to brown all sides; transfer ribs to rimmed baking pan.
STEP 2
In same Dutch oven with drippings, cook onion 5 minutes or until lightly browned, stirring occasionally. Add garlic; cook 1 minute or until fragrant, stirring occasionally. Stir in tomatoes, broth and ale; place ribs on top and add barbeque sauce. Heat to a simmer over medium heat; reduce heat to low, cover and cook 3 hours or until ribs are very tender and meat shreds easily. Transfer ribs to large bowl; shred with 2 forks and discard bones.
STEP 3
Cook braising liquid remaining in Dutch oven over medium heat 10 minutes or until slightly thickened, stirring frequently; transfer shredded ribs back to Dutch oven and toss. Let stand 10 minutes; with spoon, skim off and discard fat from top. Makes about 4 cups braised short ribs.
STEP 4
Serve short ribs in rolls topped with coleslaw, if desired. Makes 12 sliders.
Enjoy your meal !
