As I mentioned last week, our Valentine’s Day plans included staying in and cooking a nice dinner and avoiding all the crowds and overpriced dinners. But after a trip to Ikea (worst idea ever on a Saturday afternoon), REI, and the mall (mama needed new maternity clothes), I was tired and really not in the mood to do any cooking.
When I casually asked Marc “How busy do you think Red Cow is going to be tonight?” (p.s. Red. Cow is one of our favorite burger joints) he didn’t even answer my question, but instead just got really excited and responded “Really?! You want to go to Red Cow??” Yep, I just wanted a burger. No steak dinner for this girl – just bring on the burgers.
The only problem was that package of short ribs I had thawing on the counter for our Valentine’s dinner wasn’t getting any use. Since I couldn’t throw them back in the freezer, I decided to cook them up for these sliders instead.
I know I say this a lot about the recipes I make but really – these short ribs are super easy. The short ribs are braised in a simple mixture of beef broth, garlic, and onions, and while the process of braising might sound fancy and complicated, I promise it’s not. In fact, when I was explaining it to Marc he responded “Isn’t that just like what a slow cooker does?” Well, essentially. Except you add a step of searing the meat on the stovetop first before cooking it low and slow in a dutch oven, which is done in the oven. So kind of like the slow cooker, but kind of different. That makes sense, right?
The final step of these sliders is simply taking the meat out of the dutch oven, pureeing the broth and onion mixture, and then thickening it up a bit with cornstarch. That’s it. Done! Fancy schmancy braised short ribs with hardly any work.
Of course you could skip the part of using meat for sliders, and eat it over gorgonzola polenta or with mashed potatoes instead, but we really loved the sliders. The french onion gravy sauce is out of this world and aside from that, the sliders really need nothing. Except maybe a side of chips and a cold beer for him and a sparkling water for her.
Like this post? Then you’ll love these, too:
Cabernet Braised Short Ribs with Gorgonzola Polenta
Slow Cooker Italian Beef Sandwiches
Slow Cooker Southwestern Shredded Beef
- 2-3 tablespoons canola oil
- 3-4 pounds beef short ribs
- 4 cups beef broth divided
- 1 large yellow onion sliced
- 4 cloves garlic
- salt and pepper to taste
- 1 tablespoon cornstarch
- 1 tablespoon water
- 8 slider buns
- Preheat oven to 325 degrees F.
- Pat short ribs dry with paper towel, and season with salt and pepper.
- In large dutch oven, heat oil over medium-high heat.
- Once oil is hot, add the short ribs, and sear each side for 1-2 minutes at a time, getting a nice brown crust on each side. Work in batches with the short ribs, if your dutch oven does not fit them all.
- Remove meat from pot, then deglaze with 1 cup of beef broth, scraping up any bits.
- Add sliced onion and minced garlic, stirring and cooking for 1-2 minutes, until the broth is evaporating.
- Add beef back to pot, then top with remaining beef broth.
- Season well with salt and pepper. I used about 1 teaspoon of kosher salt.
- Cover with lid, and place in oven.
- Cook for 2 1/2 to 3 hours, or until meat is falling off the bone and shreds easily.
- Once meat is done, remove it from the pot, leaving the onions and concentrated broth.
- Shred the beef using forks, getting rid of extra fat and the bones.
- Puree the broth and onion mixture using an immersion blender or a regular blender.
- Combine cornstarch with water and whisk well.
- With broth back in the pot if using regular blender, add the cornstarch, and cook over medium-low heat, until it has thickened.
- Add half of the gravy to the shredded beef, and reserve the other half for drizzling over the sandwiches.
- Serve and enjoy!