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Espresso-Balsamic Short Rib Sliders

SERVINGS

INGREDIENTS

Short Ribs and Espresso-Balsamic Sauce:
1 bag Pioneer Brown Gravy Mix
12-14 lbs. Short Ribs
as needed Salt
as needed Pepper
½ cup Vegetable Oil
4 each Onions, sliced
4 each Carrots, ¾“ diced
4 each Celery, ¾“ diced
¼ cup Balsamic vinegar
1 cup Espresso, brewed
12 cloves Garlic, smashed
4 each Bay leaves
8 sprigs Fresh thyme

Pickling Liquid:
1 cup Water
1 cup Vinegar
1 Tbsp. Sugar
1 tsp. Salt
1 large Red onion, thinly sliced

INSTRUCTIONS

  1. Preheat convection oven to 325°F.
  2. Prepare Pioneer Brown Gravy Mix per package instructions.
  3. Season short ribs generously in salt and pepper.
  4. In a large rondeau or brazier, add vegetable oil and sear short ribs in batches until browned. Set short ribs aside.
  5. Add onions, carrots, and celery. Cook until softened. Deglaze with balsamic vinegar and espresso.
  6. Stir in prepared Pioneer Brown Gravy. Add garlic, thyme, bay leaves.
  7. Return ribs to pan. Cover tightly with aluminum foil or oven-proof lid.
  8. Braise for 2-3 hours until fork tender.
  9. Prepare Tribeca Oven Sliders per package instructions.
  10. In a small saucepot, combine water, vinegar, sugar, and salt. Bring mixture to a boil. Remove from heat. In a medium sized bowl, add sliced onions and pour quick-pickle mixture onto sliced red onions. Allow to chill before service.

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