Open-Face Short Rib Sliders With Slaw Topper Recipe

Name: Open-Face Short Rib Sliders With Slaw Topper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Stout Braised Short Ribs; 4 pounds Beef Short Ribs (bone-in), Fat Shaved Off and All Sides Salted and Peppered; 4 Bacon Strips, Diced; 1 Can Diced Fire-Roasted Tomatoes; 1 Medium Yellow Onion, Diced; 2 Carrots, Diced; 2 Celery Stalk, Diced; 4 Garlic Cloves, Sliced; 2 1/2 cups Stout Beer (I used Southern Pecan, a Mississippi brewed stout); 2 Bay Leafs; Pinch of Nutmeg; Sea Salt and Ground Pepper to Taste; Blue Cheese Slaw; 1 Small Head of Cabbage, Washed and Thinly Sliced; 1 4 oz. package blue cheese crumbles (can sub 6 oz. of feta cheese if you dislike blue); 3 Green Onions, Diced; 1/3 cup Red Wine Vinegar; Splash of White Vinegar; 1/2 cup Extra-Virgin Olive Oil; 1 1/2 teaspoons Granulated Sugar; Salt and Pepper to Taste; Pinch of Basil

Servings: persons

Stout Braised Short Ribs
4 pounds Beef Short Ribs (bone-in), Fat Shaved Off and All Sides Salted and Peppered
4 Bacon Strips, Diced
1 Can Diced Fire-Roasted Tomatoes
1 Medium Yellow Onion, Diced
2 Carrots, Diced
2 Celery Stalk, Diced
4 Garlic Cloves, Sliced
2 1/2 cups Stout Beer (I used Southern Pecan, a Mississippi brewed stout)
2 Bay Leafs
Pinch of Nutmeg
Sea Salt and Ground Pepper to Taste
Blue Cheese Slaw
1 Small Head of Cabbage, Washed and Thinly Sliced
1 4 oz. package blue cheese crumbles (can sub 6 oz. of feta cheese if you dislike blue)
3 Green Onions, Diced
1/3 cup Red Wine Vinegar
Splash of White Vinegar
1/2 cup Extra-Virgin Olive Oil
1 1/2 teaspoons Granulated Sugar
Salt and Pepper to Taste
Pinch of Basil

1
Heat dutch oven over medium heat. Cook bacon crumbles in dutch oven until crispy. Once cooked, discard - I nibbled on mine through out the cooking process :). Turn up the heat a notch and add the short ribs. Turning frequently, brown the ribs on all sides, should not take more than 2 minutes.
2
Add the tomatoes, onion, carrots, celery and garlic to short ribs. Saute for about a minute. Add beer, nutmeg and bay leafs. Bring to a boil, then reduce to a simmer. Simmer on the stove top for 2 hours.
3
Remove ribs from the dutch oven. Cut off any remaining fat, and shave meat off the rib. Skim fat off the top of the remaining broth and store for future use.
4
Combine shredded cabbage, green onions and blue cheese in a large bowl. Set aside.
5
In a small bowl, whisk vinegars, olive oil, sugar, salt, pepper and basil together. Pour over slaw, toss and refrigerate until ready to serve. * Can be made a day ahead of time
6
Serve short rib meat on small bun or toasted bread crisps, top with slaw. Serve.

1292

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Stout Braised Short Ribs, 4 pounds Beef Short Ribs (bone-in), Fat Shaved Off and All Sides Salted and Peppered, 4 Bacon Strips, Diced, 1 Can Diced Fire-Roasted Tomatoes, and more.

Yes, Open-Face Short Rib Sliders With Slaw Topper falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Open-Face Short Rib Sliders With Slaw Topper

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