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Short rib sliders with spicy slaw are the perfect make-ahead dishes for any party.

Short-Rib Sliders

Ingredients

  • Short Ribs:

  • 2 pounds beef short ribs

  • Kosher salt and Black pepper

  • 2 tablespoons smoked paprika

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Transcript

- Hi, I'm Lazarus. And today I'm making an awesome crowd pleasing dish, short rib sliders with spicy coleslaw. You know, the great thing about this is that you can make it ahead so you're always ready for a party. Let's get cookin'. Barbecues and picnics are two of my favorite things to do over the summer with my family and we always bring my grandmother's coleslaw. This coleslaw is so, so good and it's passed down from her to my dad and now to me. I love putting it on top of my sliders and it's basically a picnic to go. Ingredients that you need to make this dish are short beef ribs, kosher salt and pepper, smoked paprika, cayenne pepper, canola oil, two cloves of garlic, ketchup, brown sugar, tomato paste, Dijon mustard, Worcestershire sauce, and apple cider vinegar. So I'm working with some beef short ribs. We're going to give this a beautiful seasoned of a lot of different spices. And before we do that, we gonna actually heat up our dutch oven pot. A little bit of canola oil over medium heat. In this bowl, I'm gonna combine some salt, black pepper, you want a generous amount because we're gonna season all of these ribs. I'm gonna use a little bit of cayenne pepper to give it some heat and smokiness. And also some paprika. So this flavor's really gonna go a long way. Just give it a toss with your hands. And just season your ribs generously with all of that rub. I'm gonna give it a flip. Season the other side. Beautiful. So we're gonna add our ribs right into our dutch oven. Yes, you wanna hear that sear. Our ribs look delicious. They're nice and golden brown. You really want that color on the ribs so that's why it's really important that we let it sit in the pot. Don't touch it, leave it alone. Let it just chill, hang out, get nice and brown because that color gives you a lot of good flavor. So we're gonna flip them. Looks great. All that brown stuff in the pot is what we call the fond. And the fond is what's going to actually help create a nice beautiful sauce. It's all those black bits, brown bits that we see floating in the pan. My short ribs are great, beautifully brown on both sides. So we're gonna just remove them out of the dutch oven pot. Transfer them to a bowl. Mmm, I wish you could smell this. Amazing. So now we're gonna start working on our sauce. So we're gonna use some ketchup. That goes right in. Turn your heat down just a little bit. We're also gonna use some Worcestershire sauce. Generous amount. Some sriracha goes in there. Some Dijon mustard, I love some Dijon mustard. And it actually helps to cut some of the sweetness. Apple cider vinegar goes inside. Some brown sugar and some tomato paste. And that's really gonna help this sauce get nice and thick. It's gonna help to get that consistent texture. And with my wooden spoon, I'm just gonna combine the sauce together. We're gonna scrape up all those brown bits. It's what we call deglazing the pan. And to help this sauce come up to a braise, we're gonna add some water to that barbecue sauce. It's making me happy. And to that, we're going to add our ribs right back into that pot. When you're braising, you don't wanna cover the meat completely because then you'll just boil the meat. You're just gonna cover it up halfway on low heat and let it do its thing in that braising liquid. And the last ingredient that goes in there is some garlic. So I'm gonna use two cloves. And you don't even need to chop it up. Just remove the skins and throw it right in there. So we're gonna cover our pot and we're gonna let it cook for about two and a half to three hours, just on a low simmer. And now we're gonna work on our coleslaw. For our coleslaw, we need cabbage, carrots, mayonnaise, sriracha, apple cider vinegar, sugar, celery seeds, kosher salt and black pepper. Got some beautiful purple cabbage and some regular green cabbage. And we're only gonna use half. And just shred up your cabbage. Let that right into your bowl. You know, coleslaw is one of those dishes that I grew up with every Sunday at my house. My father use to make a huge big bowl of coleslaw and it really only would the last the day. We're also gonna add some carrots on the inside for a little extra natural sweetness. Just grate that carrot up. That looks great. So to actually make the sauce for our coleslaw, we are going to, in a separate bowl, combine some mayonnaise. So a generous amount of mayonnaise. I'm gonna use some more sriracha. The same kind of flavor profile that's going on in our sliders, we're also gonna use in our coleslaw mix. And just because I like Dijon mustard, we're gonna add a nice heaping tablespoon of Dijon. A little bit of apple cider vinegar, some crushed red pepper, and some celery seeds. Now celery seeds are something that we use a lot in my family for coleslaw. You could totally opp out but I think it's something really, really rich and exciting about that flavor. A pinch of salt and some black pepper and some white sugar goes right in. Just give that a big mix. So now we're gonna add this beautiful sauce to our vegetables and give it a big toss. Coleslaw looks beautiful. Almost ready to plate. So I'm gonna bring over these wonderful potato rolls. Check on our ribs. They look gorgeous. They've been cooking for two and a half hours and now we're getting ready to plate them. So with two forks, I'm just gonna pick one up and they're actually falling off the bone which is what you want. Amazing! It's exactly how we want it. I'm literally just pressing it and it's just falling apart. I'm gonna add that beautiful beef. I'm excited. Right on top. We have to add some of that wonderful sauce right on top. Yes, and top it with a little bit of that beautiful coleslaw. This is a crowd pleaser. Your friends are gonna love you forever for making it. And I'm gonna give it a try. I'm telling you, it's knocks it out of the park. I can really taste the mustard. Get the crunchy coleslaw, the fresh vegetables of the carrots. Again, you could totally do all of this in advance and just heat up your ribs on the day of. Pull out your coleslaw from the fridge the next day, put it right on top, toast your buns, and just eat it. You just need to try it. Get cookin'!

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