Short Rib Sliders

1. 1

   Preheat the oven to 275 degrees. Heat a heavy pot or dutch oven over a high heat.

2. 2

   Season the ribs with salt and pepper and sear in the pot for about three minutes on each side.

3. 3

   Add the stock, beer, balsamic and rosemary to the pot. Put the lid on top and place in the middle of the oven.

4. 4

   Cook for about three hours checking at the 2 1/2 hour mark for a sharp knife being able to pierce the meatiest part of the ribs. It should go in like it was butter.

5. 5

   Once the ribs are cooked, transfer them to a plate and cover with foil.

6. 6

   Pass the pot liquid through a sieve into a saucepan. Reduce on a high heat until about two cups are left. Taste and season with salt and pepper if you need it.

7. 7

   Using your hands break the meat into chunks and place them back into the saucepan to warm through.

8. 8

   Take a mini bun and place some meat onto the bun, pour some sauce over and top with a slice of blue cheese.

No additional tips available.