Barbecue Short Rib Sliders

With caramelized onions, whole grain mustard-horseradish sauce, and chipotle cheddar cheese
Servings 4


  • 12 ea. cheese rolls cut in half (recipe to follow)
  • 2 cups shredded short ribs recipe to follow
  • 1 cup caramelized onions recipe to follow
  • 1 cup whole grain mustard-horseradish sauce recipe to follow
  • 6 slices chipotle cheddar cheese cut in half

Shredded Short Ribs:

  • 5 lb. Harris Ranch beef short ribs bone in
  • Salt and black pepper
  • 1/2 cup vegetable oil
  • 1 cup tomato paste
  • 1 cup flour
  • 2 lb. onions diced
  • 1 lb. carrots diced
  • 1 lb. celery diced
  • 2 cups Harris Ranch cabernet
  • 4 thyme sprigs
  • 2 cups beef stock
  • 1 cup barbecue sauce

Cheese Rolls:

  • 8 oz. water
  • 3/4 oz. powdered milk
  • 1 oz. & 1 tbsp. compressed yeast if using dry yeast 2 tbsp.
  • 1-1/2 oz. eggs
  • 1 lb. 4 oz. all purpose flour
  • 1 tbsp. salt
  • 1-1/2 oz. sugar
  • 1-1/2 oz. butter
  • 1/2 lb. shredded cheddar cheese
  • 1/2 lb. shredded mozzarella cheese

Caramelized Onions:

  • 2 ea. yellow onions large and sliced thin
  • 2 tbsp. butter
  • 1 tbsp. olive oil
  • 1 tsp. red wine vinegar

Whole Grain Mustard-Horseradish Sauce:

  • 1 cup horseradish prepared
  • 1/2 cup whole grain mustard


  • Heat 2 cups of the shredded short ribs. Spread the whole grain mustard-horseradish sauce on each side of the cheese rolls, top with the 2 tablespoons of short rib, chipotle cheddar cheese and caramelized onions. Serve immediately. Serves 4.

Shredded Short Ribs Preparation:

  • Season short ribs with salt, pepper and rub with tomato paste and dredge in flour. In a heavy-bottomed pan, sear short ribs in oil on all sides; transfer to ovenproof pan. Brown onions, carrots and celery, deglaze with wine; add vegetables, remaining wine, beef stock and thyme to pan with ribs, cover by three-quarters. Cover pan with foil; place in 325°F oven for 3 hour, cook until meat is falling off bones. Uncover and cool for one hour. Remove ribs from cooking liquid; strain and degrease liquid. Remove bones, excess fat and cartilage from ribs; place meat in bowl and shredded. Add barbecue sauce and the reserve liquid as need to keep moist. Place in a container and cool down. Yields 4 cups.

Cheese Rolls Preparation:

  • Combine all ingredients together in a mixing bowl, except the cheese. Knead on medium speed for 10 minutes or until bread is firm and tacky. On low speed add in cheese, then switch to medium speed for 2 minutes to fully combine cheese into the dough. Transfer dough into a light grease pan and cover with a black trash bag; then place in a warm spot to all the dough to rise for 45 minutes. Punch down dough and let rest for few minutes. Portion the into 2 oz. balls or as desired. All to rise again until portion have doubled in size, then brush w/ whipped eggs. Bake at 350 degrees until golden brown on top and bottom. Let cool for a couple minutes before serving. Yields 2 dozen.

Caramelized Onions Preparation:

  • Heat a sauté pan on medium heat and add all ingredients. Turn down to low heat sauté for 45 minutes until there is nice a nice caramel color. Yields 1 cup.

Whole Grain Mustard-Horseradish Sauce Preparation:

  • Combine all ingredients. Yields 1 cup.