Beer-Braised Short Rib Sliders with White Cheddar, Caramelized Onions and Black Pepper Aioli

• Meat

  • 4 1/2 lb Short ribs, Bone-In

• Produce

  • 1 Bay leaf
  • 2 Carrots, large
  • 2 Celery stalks
  • 2 small cloves Garlic
  • 1/2 Lemon, Juice from
  • 4 Russet potatoes
  • 2 Sweet onions, large
  • 1 Yellow onion, large

• Refrigerated

  • 1 Egg yolk, large

• Canned Goods

  • 4 cups Beef broth

• Condiments

  • 1/4 cup Aioli, prepared

• Baking & Spices

  • 1 1/2 tsp Black pepper, fresh coarse ground
  • 4 tbsp Kosher salt
  • 3 tbsp Pepper
  • 1 pinch Salt
  • 3/4 tsp Salt
  • 1 Salt
  • 1 Salt and pepper
  • 1/2 tsp Sugar

• Oils & Vinegars

  • 1 Canola oil
  • 1/4 cup Grapeseed oil
  • 6 tbsp Olive oil

• Bread & Baked Goods

  • 12 Slider buns

• Drinks

  • 2 12 oz. bottles Not your father's root beer

• Dairy

  • 2 tbsp Butter, unsalted
  • 1 tbsp Butter
  • 2 tbsp Gorgonzola
  • 5/16 cup Sour cream
  • 24 slices White cheddar cheese

Found on fortheloveoflasagna.com

Description

Ingredients

• For the Short Ribs
• 4½ - 5 lbs. bone-in short ribs
• 2 large carrots, chopped
• 2 celery stalks, chopped
• 1 large yellow onion, chopped
• 1 bay leaf
• 4 cups beef broth
• 2 12 oz. bottles Not Your Fathers Root Beer (or other hard root beer)
• 2 tablespoons olive oil
• 4 tablespoons kosher salt, divided
• 3 tablespoons pepper, divided
• For the Caramelized Onions
• 2 large sweet onions, sliced in ¼ rounds then quartered
• 2 tablespoons unsalted butter
• pinch of salt
• For the Aioli
• 1 large egg yolk
• 2 small cloves garlic, grated
• ¼ teaspoon salt
• ¼ cup grapeseed oil
• ¼ cup olive oil
• juice from ½ lemon
• 1½ teaspoons fresh coarse ground black pepper
• For the Gorgonzola Sauce
• ¼ cup prepared aioli
• ¼ cup + 1 tablespoon sour cream
• ½ teaspoon sugar
• ½ teaspoon salt
• 2 tablespoons crumbled Gorgonzola
• For the Fries
• 4 russet potatoes, cut into ½ wide strips
• salt and pepper to taste
• canola oil for frying
• Other:
• 24 slices white cheddar cheese
• 12 slider buns
• 1 tablespoon butter
• salt to taste

Directions

• Preheat oven to 300 degrees.
• Heat 2 tablespoons olive oil in 7 qt. dutch oven over medium high heat.
• Pat meat dry with paper towel. Using 1 tablespoon kosher salt and 1 tablespoon pepper, sprinkle liberally over the top side of the short ribs. Turn short ribs over, repeat on bottom side.
• In batches (do not crowd), brown all sides of the short ribs in the heated oil, 2 to 3 minutes per side. Remove from dutch oven, let rest on a plate.
• Pour out all but 2 tablespoons of drippings. Add carrots, celery and onion, cooking 2 to 3 minutes, stirring occasionally. Add garlic. Cook another 5 minutes, stirring occasionally. Add bay leaf, 2 tablespoons salt, 1 tablespoon pepper, broth and beer. Turn heat to high, bring mixture to a boil.
• Once mixture is boiling, turn off heat and place meat back in the dutch oven. Make sure meat is covered by liquid. Cover with lid, place in oven, and cook for 3 hours.
• When there is about 1 hour remaining on the short ribs, start the caramelized onions, sauces and fries.
• In a large stock pot or dutch oven fitted with a deep-fry thermometer, fill halfway with canola oil and heat over medium heat until oil reaches 375 degrees.
• Meanwhile, melt 2 tablespoons butter in a large sauté pan over medium heat. Once butter is melted, add the sweet onions and pinch of salt, cooking until golden brown and caramelized, approximately 45 minutes to an hour, stirring occasionally.
• Once onions are in the pan, begin the aioli. Whisk together egg yolk, salt, garlic and 2 teaspoons water to a large bowl until blended. Slowly drizzle in grapeseed oil, 1 teaspoon at a time, whisking constantly until sauce is thickened and emulsified. Continue to whisk constantly and slowly stream in olive oil. Once all of the oil has been incorporated, whisk in the lemon juice.
• Before adding the black pepper, take ¼ cup of the prepared aioli and place in a separate bowl. Add black pepper to remaining aioli, set aside.
• To the bowl with the ¼ cup separated aioli, mix in remaining ingredients for the Gorgonzola sauce, set aside.
• In small batches, place potatoes in the oil and fry for 4 to 5 minutes, tossing occasionally. Remove fries and let drain on paper towel lined baking sheet. Potatoes should be slightly crisp and generally cooked through. Once all potatoes have completed this initial fry, turn heat up to high, heat oil until it reaches 425 degrees. Again, working in small batches, return potatoes to oil and fry for 3 to 4 minutes, or until golden brown and crisp. Remove potatoes from oil, let drain on paper towels, sprinkle immediately with salt.
• When the short ribs are done cooking, remove from oven and increase oven heat to 425 degrees. Remove cooked meat from dutch oven and place on a wire rack over a sheet pan to rest and cool slightly, about 5 to 10 minutes.
• Heat a grill pan or cast iron skillet over medium heat. Melt one tablespoon of butter over the heated grill pan, and place sliced slider buns cut-side down on the grill pan until toasted, 5 - 7 minutes.
• Once meet has cooled enough to handle, shred into large pieces, discarding fat and bones. Arrange meat in 12 even piles on a sheet pan, sprinkle with salt. Lay two slices of cheese on each, and place in oven until cheese melts, 5 - 7 minutes.
• To arrange the sliders, place one pile of meat and melted cheese on bottom slider bun, top with caramelized onions, spread aioli on top slider bun and place on top of the onions. Serve immediately with fries and Gorgonzola dipping sauce.