Who says sliders have to be burgers? We came up with a fresh take on the summer slider, this one packed with short ribs rather than a meaty patty.
Most grocers offer two varieties of beef short ribs – with the bone and without. For this recipe you’ll want the boneless option. The bone-in cut is best for slow cooking. The boneless variety also is fine for slow cooking, but its marbling and big beefy flavor make it a great candidate for the grill, too.
Start to finish: 30 minutes
For the slaw:
1 cup snow peas, cut into long, skinny strips
1/2 cup grated carrot
1 tablespoon chopped fresh mint
1/4 cup golden raisins, chopped
1 tablespoon cider vinegar
Salt and black pepper
For the short ribs:
1 tablespoon brown sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Pinch cayenne pepper
1/2 teaspoon dried thyme
1 pound boneless short ribs, cut into 6 pieces
6 small buns
Heat the grill to high
To make the slaw: In a medium bowl combine the snow peas, carrot, mint, raisins and vinegar. Toss well, then season with salt and pepper. Set aside.
Using an oil-soaked paper towel held with tongs, oil the grill grates.
For the ribs: In a small bowl, combine the brown sugar, salt, pepper, cayenne, allspice and thyme. Rub this mixture onto all sides of the short ribs. Grill the meat for 3 to 4 minutes per side for medium. Transfer the meat to a plate and allow to rest for 6 to 8 minutes.
To serve, pile slaw onto each bun, then top with a piece of short rib.