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Spicy Beer Braised Beef Short Rib Sliders Cover
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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.