I have had Guinness beer on my mind lately. I think it’s because St. Patrick’s Day is right around the corner and the grocery stores are advertising Guinness right now. Guinness seems so St. Patrick’s Day-ish. I wanted to make something using Guinness so I picked up a 6-pack and some beef short ribs and instantly thought SLIDERS!
Spicy Beer Braised Beef Short Rib Sliders!
YUM!
Doesn’t that sound delish? It sure sounded good to me when I was waiting in line to purchase the Guinness and short ribs.
To make this recipe a little easier to prepare, I used a slow cooker. I put all the ingredients for the ribs together in a slow cooker and let cook for 8 hours on low. If you don’t have 8 hours left in the day for cooking, you can cook the ribs in a slow cooker on high for 4 hours.
I wanted these sliders to be a bit spicy, so I added some crushed red pepper to the mix. I like food with a little kick to it. These sliders aren’t super spicy. I would say you can feel a little spice at the end. You can add as much or as little of the crushed red pepper as you want. It all depends on how spicy you like your sliders.
After the ribs are done, remove the ribs from the slow cooker and take off the meat from the bones. The meat is so tender is basically just falls of the bones.
Falls off! My mouth just waters thinking about it.
Shred the meat with two forks and set aside. With a slotted spoon, remove the onions from the slow cooker and set aside. The onions are delicious and have so much flavor. They can be used for building the sliders.
For the sliders, I used Potato Rolls that I cut in half. Meat and potatoes is definitely Irish… right? I had to try to fit potatoes in somewhere. LOL!
To build Spicy Beer Braised Beef Short Rib Sliders, I scooped some of the beer braised shredded beef onto a potato bun, plopped a spoonful of the delicious onions on next and then added a slice of provolone before topping with the other half of the potato bun.
YUM!!
These Spicy Beer Braised Beef Short Ribs Sliders are a perfect meal for any day, including St. Patrick’s Day. They can be spicier or less spicy. It’s up to you! Enjoy!
Spicy Beer Braised Beef Short Rib Sliders
Ingredients
For the ribs:
- 1 medium yellow onion thinly sliced
- 4-5 pounds bone-in beef short ribs
- 2 teaspoons salt
- 2 teaspoons black pepper
- 1 tablespoon canola oil
- 1 tablespoon smoked paprika
- 1 teaspoon crushed red pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon dry mustard
- 1 tablespoon dark brown sugar
- 1 cup Guinness extra-stout beer
For the sliders:
- 1 package 12 of slider buns or dinner rolls (I used potato dinner rolls)
- Provolone cheese 10 or so slices depending on how cheese you add to each roll
Instructions
- Slice on medium onion into thin slices. Cut those slices in half so they look like half circles and add to the bottom of the slow cooker.
- Salt and pepper the beef short ribs. In a skillet on medium-high heat, brown the ribs on all sides in one tablespoon of canola oil. The ribs should only take about 30 second to 1 minute to brown on each side. The object of the browning is not to cook the ribs through but to add a bit of crust on the meat that covers the ribs. Add the browned ribs to the slow cooker. If you don't have time to brown the ribs then just salt and pepper them and add to the slow cooker.
- In a small mixing bowl, add the paprika, red pepper, garlic powder, dry mustard and brown sugar. Mix well. Pour in 1 cup of beer and stir gently to mix the ingredients. Pour this mixture over the ribs and onions in the slow cooker.
- Cover the slow cooker and cook the ribs on low for 8 hours, or on high for 4 hours.
- Take the ribs out of the slow cooker and place on a cutting board. Shred the beef off the ribs. Place the shredded beef in a bowl. Pour a couple tablespoons of the juice left in the slow cooker over the beef.
- Remove the onions from the slow cooker with a slotted spoon and place in a bowl.
- To assemble to sliders, top the bottom half of a bun with some beef, next spoon on some onions and add a slice of provolone before putting on the top half of the bun. The amount of beef and onions you add to each slider will be dependent on how many you are serving and how high you like to stack your sliders. For about 2 tablespoons of beef per slider, you should be able to get 10 – 12 sliders. This will also depend on how much meat you can get off the ribs.
- Combine any remaining meat and onions and store any remaining meat in an airtight container in the refrigerator for up to four days, or freeze.