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Braised Short Rib Sliders with Pickled Red Onion, Arugula, and Gruyère Recipe
Jun 28, 2011 @ 5:49 PM
Posted by
Daily Value: 74%
Servings: 10
Low-Carb
Posted by
Nutrition
Cal/Serving: 1,488Daily Value: 74%
Servings: 10
Low-Carb
| Fat | 115g | 176% |
| Saturated | 48g | 242% |
| Trans | 1g | 0% |
| Carbs | 52g | 17% |
| Fiber | 3g | 10% |
| Sugars | 24g | 0% |
| Protein | 60g | 119% |
| Cholesterol | 284mg | 95% |
| Sodium | 1969mg | 82% |
| Calcium | 140mg | 14% |
| Magnesium | 84mg | 21% |
| Potassium | 1171mg | 33% |
| Iron | 9mg | 50% |
| Zinc | 13mg | 84% |
| Vitamin A | 417IU | 8% |
| Vitamin C | 14mg | 24% |
| Thiamin (B1) | 0mg | 31% |
| Riboflavin (B2) | 1mg | 41% |
| Niacin (B3) | 13mg | 67% |
| Vitamin B6 | 1mg | 58% |
| Folic Acid (B9) | 93µg | 23% |
| Vitamin B12 | 9µg | 143% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 1mg | 3% |
| Vitamin K | 16µg | 20% |
| Fatty acids, total monounsaturated | 51g | 0% |
| Fatty acids, total polyunsaturated | 4g | 0% |
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Food and Photos by Patrick Phelan, Executive Chef, Sonnier & Castle for Assouline
The vanilla, nutmeg, lemon, and orange used in this recipe are some ofthe natural flavors that chef paired to match the ingredients found in Coca-Cola. They are all aromatic and flavorful additions to a braising liquid and work wonderfully in this recipe.
Click here to see the Summertime Cooking witih Coca-Cola story.
INGREDIENTS
For the braised short ribs:
- 5 pounds of bone-in short ribs, about 3 inches long (a butcher can cut for you)
- 1 tablespoon nutmeg
- Salt and pepper
- One 2-liter coca cola
- 1 cup of soy sauce
- 1 large vanilla stick
- Rind of 1 orange peeled
- Rind of 1 lemon peeled
- ½ cup of Worcestershire sauce
- 2 teaspoons cornstarch
For the rest of the burger:
- 2 pounds ground beef, shaped into slider patties, approximately 2 ½-inches in diameter
- Sliced Gruyère cheese, in 2-inch squares
- Mini slider brioche buns with sesame seeds
- ¼ pound baby arugula
- 1 pint pickled red onion
DIRECTIONS
For the braised short ribs:
Season the short rib with the nutmeg, salt, and pepper. In a sauté pan, sear all sides of the meat until golden brown.
Preheat oven to 375 degrees and put all of the remaining ingredients except for the cornstarch in a roasting pan, making sure the short ribs are fully covered with the liquid. Cover with a piece of parchment paper and then with foil. Cook for 3-4 hours. The longer you cook the short ribs, the more tender it will be and should fall off the bone.
Once cooked, strain the braising liquid and reserve. Refrigerate or chill the meat overnight. Then shred the meat either with a fork or by hand.
Reduce the braising liquid by half, Dissolve the cornstarch in 1 tablespoon of water, and whisk into the sauce to thicken; simmer the sauce 30 seconds longer. Reserve thickened sauce.
For the rest of the burger:
Heat up short rib with braising liquid reduction until thick, resembling BBQ sauce. When burger is cooked to desired temperature place a piece of cheese and 1 full tablespoon of short rib meat on top of the burger.
While the cheese is melting, toast the insides of each bun. Place the burger with short rib and cheese on the bun; add arugula and 1 tablespoon of pickled red onion on top. Use a toothpick of skewer to hold on the top bun.
Serve with potato chips and sea salt if you like.
Recipe Details
Servings: 10
