In the Kitchen: Braised Short Rib Sliders

Chef Anthony Chiero of Costantino’s Ristorante and Venda Bar is in the kitchen making Braised Short Rib Sliders.

INGREDIENTS
(Makes 6 sliders)

For the short ribs:

  • 18oz of beef short rib cut into 3oz pieces
  • 10 large cloves of garlic cut in thirds
  • 3 large shallots cut into a large dice
  • 1Tbs of Dijon mustard
  • 1Tsp of granulated garlic
  • 1 large sprig of rosemary
  • 2 cups of red wine
  • ¾ cup beef broth
  • Salt and pepper to taste
  • Olive oil for searing beef

For the slider:

  • 1 Spanish onion sliced thin and sautéed in olive oil
  • Six cazzottini from venda ravioli or 6 small slider buns
  • Horseradish sauce to spread on slider buns. (boar’s head makes a good one)
  • 3oz of arugula
  • 6oz of Cabot sharp cheddar cheese sliced thin and into pieces the pefect size to cover the short rib

METHOD

  1. Preheat oven to 350 degrees. Season short rib meat liberally with salt and pepper. Heat a saute pan, with a thin layer of olive oil, over medium-high heat. When the olive oil begins to smoke slightly, add the short rib to the pan and brown meat on all sides.
  2. When meat is seared golden-brown all over, add the onions, garlic and rosemary. Continue to saute the meat and vegetables for 1 minute.
  3. Add red wine, beef broth, Dijon mustard, granulated garlic and a pinch of salt and pepper. Bring ingredients to a boil and shut of heat. The braising liquid should cover about ¾ of the meat, with the top of the short rib still exposed.
  4. Cover pan with aluminum foil and put the whole pan in the oven. Total cooking time in oven should be 3 hours. After 2 hours to check short rib for tenderness and flip the meat to submerge the top.
  5. After three hours remove pan from the oven and remove aluminum foil. Allow to cool slightly
  6. Remove meat from cooking liquid to a deep dish, stain cooking liquid into the deep dish to cover the short ribs. Discard onions, garlic, rosemary and anything that was strained out.
  7. Before preparing a slider reheat the short rib meat by gently simmering them in the cooking liquid on the stove

Directions to make slider:

  1. Slider reheat the short rib meat by gently simmering them in the cooking liquid on the stove
  2. Cut the cazzottini/slider bun in half.
  3. On the bottom half apply a thin layer of horseradish sauce
  4. Add the hot short rib piece
  5. Add the cheddar cheese
  6. Add the sautéed onions
  7. Add the arugula
  8. Apply another thin layer of horseradish sauce to the top side of the cazzottini
  9. Rest the top of the cazzottini on top of the arugula and stick a tooth pick in to keep it from falling over

 

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