Black Truffle Short Rib Sliders
Let your slow cooker do the work in this easy recipe, in which our exclusive black truffle braising sauce is used to prepare meltingly tender short ribs, which are shredded to make a filling for caramelized onion–topped sliders. If you don’t have a slow cooker with a browning function, sear the short ribs in a large sauté pan, then transfer them to your slow cooker before adding the braising sauce.
Ingredients:
- 4 lb. (2 kg) boneless short ribs
- Kosher salt and freshly ground pepper
- 2 Tbs. canola oil
- 1 jar Black Truffle Short Rib Braising Sauce
- 12 slider buns, split
- 12 thin slices Gruyère cheese
For the balsamic caramelized onions:
- 1 Tbs. extra-virgin olive oil
- 2 yellow onions, thinly sliced
- Kosher salt and freshly ground pepper
- 2 Tbs. balsamic vinegar
- 2 Tbs. red wine vinegar
Directions:
Season the short ribs with salt and pepper.
In a slow cooker with a browning function, warm the oil with the slow cooker set to “brown.” Working in batches, sear the short ribs, turning occasionally, until browned on all sides, 8 to 10 minutes per batch. Return all the short ribs to the slow cooker and add the braising sauce. Set to slow cook on high heat and cook until the short ribs are very tender and falling apart, about 5 hours.
While the short ribs cook, make the caramelized onions. In a large fry pan over medium heat, warm the olive oil. Add the onions and a pinch of salt. Sauté, stirring often, until the onions are golden brown, about 20 minutes. Add the balsamic and red wine vinegars and cook until the liquid is reduced by half, about 3 minutes. Season the onions with salt and pepper. Set aside until ready to use. Reheat gently over low heat if necessary before assembling the sandwiches.
Using tongs, transfer the short ribs to a bowl. Using 2 forks, shred the short ribs into bite-size pieces, discarding any large pieces of fat. Return the meat to the slow cooker.
Preheat an oven to 375°F (190°C). Line a baking sheet with parchment paper.
Arrange the buns on the prepared baking sheet, cut sides up. Divide the meat and sauce among the bun bottoms. Arrange a slice of cheese on top of the short ribs. Bake until the cheese is melted and the bun tops are toasted, about 5 minutes.
Remove the sliders from the oven and spoon the caramelized onions on top of the cheese. Close the sandwiches and serve hot. Serves 6.
Williams Sonoma Test Kitchen
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