Freddy Money's Short Rib Sliders. Credit: Tomas Espinoza
FOR THE BRAISED SHORT RIBS
Boneless beef short ribs: 1350 g
Salt: 12 g
Black pepper: 6 g
Neutral oil: 30 g
Onions: 150 g (chopped)
Carrots: 120 g (chopped)
Celery: 100 g (chopped)
Garlic: 20 g (chopped)
Tomato paste: 30 g
Red wine: 240 ml
Beef stock: 480 ml
Thyme
Bay leaf: 1
FOR THE RUSSIAN DRESSING
Mayonnaise: 120 g
Ketchup: 75 g
Prepared horseradish: 15 g
Shallots: 10 g (finely minced)
Worcestershire sauce: 5 g
Paprika: 4 g
Lemon juice: 10 ml
Salt and pepper: to taste
FOR THE RED CABBAGE SLAW
Red cabbage: 140 g (finely sliced)
Carrots: 60 g (julienned)
Apple cider vinegar: 30 ml
Sugar: 12 g
Dijon mustard: 10 g
Neutral oil: 20 ml
Salt and pepper: to taste
FOR THE BRIOCHE SLIDER BUNS
Bread flour: 350 g
Sugar: 40 g
Fine salt: 7 g
Instant yeast: 7 g
Large eggs: 3 (150 g total)
Whole milk: 60 ml
Unsalted butter: 120 g (softened)
Egg: 1 (beaten for egg wash)
FOR ASSEMBLY
Brioche slider buns (see above): 12
Short rib portions (see above): 12
Russian dressing (see above): 180 g
Red cabbage slaw (see above): 300 g
- Combine the flour, sugar, salt, and yeast in a mixer bowl.
- Add the eggs and milk and mix on low until a dough forms.
- Increase speed to medium and mix 6–8 minutes until smooth.
- Add the softened butter in stages, mixing until fully incorporated and the dough is glossy and elastic.
- Cover and proof for 1.5 hours, until doubled.
- Divide into 12 portions (45–50 g each) and shape into tight balls.
- Proof again for 45–60 minutes.
- Brush with egg wash and bake at 350°F for 12–15 minutes, until golden.
- Cool completely before slicing.
- Season the short ribs evenly with salt and pepper. Sear in neutral oil until deeply browned on all sides.
- Remove and reserve.
- In the same pot, sweat the onion, carrot, celery, and garlic until softened. Add the tomato paste and cook until brick red. Deglaze with the red wine, reducing slightly.
- Return the ribs to the pot and add the beef stock, thyme, and bay leaf. Cover and braise at 300°F for 2.5–3 hours, until fork-tender.
- Cool the ribs fully in the braising liquid.
- Once cold, cut into 12 portions (approximately 6 cm/2.5 in each).
- Keep the portions glazed in their jus.
- Whisk all ingredients until smooth.
- Adjust seasoning and chill before use.
- Whisk the vinegar, sugar, Dijon, and oil to form a dressing.
- Toss with the cabbage and carrot, season, and chill.
- Warm the short rib portions in their jus to 165°F.
- Toast the buns lightly.
- Assemble each slider in the following order:
Bottom bun → Russian dressing → short rib → slaw → top bun
