Red Wine Braised Short Rib Sliders

Ingredients

• 6 Short Ribs, boneless
• 1 Carrot, peeled, sliced
• 1 Shallot, thinly sliced
• 1 Celery Stalk, sliced
• 1 sprig Thyme, fresh
• 1 Tbsp. Tomato Paste
• 1-1/2 cups Red Wine, hearty
• To Taste: Kosher or Sea Salt
• To Taste: Black Pepper, freshly ground
• As Needed: Flour, all-purpose

 

• As Needed: Beef Broth or Stock
• 1 Tbsp. Arrowroot
• 3 Tbsp. Clarified Butter
• 4 cups Mushrooms, exotic, assorted, cut into bite-sized pieces
• 1 Shallot, minced
• 4 cloves Garlic, fresh, minced
• 1/2 tsp. Thyme, leaves of, fresh
• 1 tsp. Chives, fresh, minced
• To Taste: Kosher or Sea Salt
• To Taste: Black Pepper, freshly ground

 

• 1 cup Mayonnaise
• 3 cloves Garlic, unpeeled, roasted in medium oven until golden and
• tender, cooled, squeezed from skins and smashed
• To Taste: Kosher or Sea Salt
• To Taste: Black Pepper, freshly ground

 

• 3 slices Swiss Cheese, halved
• 3 slices Provolone Cheese, halved

 

• 2 cups Frisee Lettuce
• 2 tsp. Olive Oil
• To Taste: Kosher or Sea Salt
• To Taste: Black Pepper, freshly ground

 

• 12 slices French Bread, small

Directions

Short Ribs

Place short ribs and vegetables into a non-reactive casserole that is just big enough to hold them in a flat, single layer. In a mixing bowl, whisk together the red wine and tomato paste until smooth. Season to taste. Pour over the meat, cover and refrigerate over night. Flip the meat once or twice during that time.

To cook meat, preheat a large frying pan (one that has a tight-fitting lid) over medium-high heat. Remove the meat from the marinade and blot dry with a paper towel. Season the meat all over with salt and pepper.

Dredge the meat in the flour and shake off excess. Add the vegetable oil to the pan and swirl to coat the pan. Add the meat and brown until golden in color. Flip and repeat with all sides.

Add the red wine/tomato paste and the vegetables and bring to a boil. Reduce to a slow simmer, cover and cook until the meat is thoroughly tender, approximately 2 hours. Remove the meat from the liquid, cover and keep warm.

Place the arrowroot in a small mixing bowl and spoon in some of the liquid from cooking the meat. Whisk, adding additional liquid if needed (beef broth or stock), until a smooth, cream-like consistency is formed. Whisk this mixture back into the hot cooking liquids while bringing it back to a boil. Once it reaches a boil, reduce to a simmer and cook for 5 minutes. Place the meat back into the thickened cooking liquids and turn to coat. Hold warm until ready to serve.

Mushrooms

Heat an extra-large sauté pan over high heat. Add the clarified butter and once hot, add the mushrooms. (Make sure there is space around the mushrooms to allow the steam to escape as the mushrooms cook.) Sauté the mushrooms until they are beginning to brown. Add the shallots, garlic and thyme, along with some salt and pepper, and continue to cook until the mixture is tender and fragrant. Add the chopped chives and re-season with salt and pepper, if needed. Hold warm until ready to serve.

Aioli

In a small mixing bowl, whisk together the mayonnaise and mashed garlic and season with salt and pepper. Set aside.

Final Step

Preheat a broiler or hot grill. Place the meat on the grill or onto a broiler proof pan. Top each piece of meat with half of a slice each of the cheeses and broil or grill, covered, until the cheese is melted.

To serve, schmear a little of the garlic aioli onto 6 slices of bread. Place a piece of meat with cheese onto the bread. Top with sautéed mushrooms. Toss the frissee with just enough oil to coat and season with salt and pepper. Place a tuft of frissee on top of the mushrooms. Schmear the aioli onto the remaining slices of bread and place on top of the frisee. Serve immediately!