Charlie Palmers Short Rib sliders

By Babycatgrandma

Ingredients

• 3 lb beef short ribs (get from local butcher)
• 1 yellow onion, peeled and cut into large chunks
• 1 carrot, large, peeled and cut into large chunks
• 1 garlic, whole head, cut in half
• 1 oz tomato paste
• 1 fresh thyme bunch
• 1 bottle of good red wine, Cabernet or Zinfandel
• 1 qt veal stock
• 1/2 red onion, cut into thin strips
• 1/4 red cabbage, cut into thin strips
• 2 oz red wine vinegar
• 1 oz sugar
• 3 oz canola oil
• 1 oz butter, unsalted
• 8-12 ea
• small mini Brioche buns (available in fine bakeries)
• 1 t
• coriander seed, whole
• 8-12 ea
• Gruyere cheese slices (optional)
• 1 each
• fresh wild arugula bunch
• to taste
• Kosher salt
• to taste
• fresh pepper
• to taste
• Maldon sea salt

Details

Adapted from charliepalmer.com

Preparation

Step 1

Braised Short Ribs:

1. Start by getting a large sauté pan hot over high heat. Once the pan is hot add the canola oil and sear the salt and pepper seasoned short ribs until golden brown.
2. Once the short ribs are golden brown remove from the pan and place in a deep casserole dish. Drain off half the oil and add the cut vegetables above.
3. Sauté the vegetables until they become golden brown, add the tomato paste and cook for another 2 minutes. Remove from the heat and add the red wine.
4. Return to the heat and reduce by half. Once reduced add the veal stock, thyme, coriander 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 to five hours.
5. 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.
6. Allow the short ribs to cool for several hours and absorb all the wonderful flavors they where just cooked in.

Pickled Red Onion and Cabbage Salad:

1. In a small pot add the vinegar, sugar and a pinch of salt, 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.
2. You will see the cabbage will turn a bright red. Stir in the butter and then adjust the seasonings with salt and pepper. Reserve warm.

Plating:

1. Cut the brioche buns in half and toast in an oven until golden brown.
2. Place a nice size piece of short rib on the bun, season with sea salt and top with the red cabbage mixture and arugula. Put on the top bun and serve!
3. Optionally add Gruyere cheese slice to each slider

Pair with:

2007 Mauritson Rockpile Ridge Vineyard Zinfandel