Beer Braised Short Rib Sliders

Menu PartAppetizer/Small Plate
Cuisine TypeAmerican

Chef Jon Davis

La Brea Bakery

Los Angeles

Sliders are perfect watch party food for a crowd. Chef Jon Davis of La Brea Bakery fills these with braised beef instead of the typical burgers for a do-ahead filling that is convenient to portion out into split telera rolls.


2 ½ lb. bone-in beef short ribs

1 tbsp. kosher salt

1 tbsp. ground black pepper

3 tbsp. onions

1 large red onion

6 medium carrots

3 stalks celery

¼ cup celery leaves from celery heart

25 g. flour

1 tbsp. tomato paste

1 tbsp. teriyaki sauce

12 oz. dark beer

8 sprigs fresh thyme

5 sprigs oregano

2 sprigs rosemary

3 fresh bay leaves

1 clove garlic, peeled

4 cups beef stock

12 take & bake telera rolls


  1. Preheat oven to 350 F. Sprinkle salt and pepper over short ribs on all sides. 
  2. Heat oil in a large Dutch oven over medium-high heat. Brown short ribs on all sides, about 12 minutes. Transfer short ribs to a plate.
  3. Add onions, carrots, celery and celery leaves to Dutch oven and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour, tomato paste and teriyaki sauce; cook, stirring constantly, until well combined and deep red, about 2-3 minutes. Stir in wine; add back short ribs with any accumulated juices. 
  4. Bring short rib mixture to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven. Cook until short ribs are tender, about 2–2½ hours. Transfer short ribs to a platter and let cool enough to handle and shred. 
  5. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. 
  6. Shred short rib meat; layer on bread and serve with sauce on the side.

Photo courtesy of La Brea Bakery

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