Pin This succulent root beer braised short rib slider recipe transforms humble beef cuts into mouthwatering mini sandwiches. The unique addition of root beer creates a complex sweet and savory glaze while ensuring the meat becomes fall-apart tender during the long braise. The crisp slaw adds the perfect contrasting texture to these irresistible handheld treats.
I discovered this recipe during a winter dinner party experiment, and it's become my most requested dish whenever friends come over. The root beer element always sparks conversation, and guests are constantly surprised when I reveal the secret ingredient.
Ingredients
- Boneless beef short ribs: provide the richest flavor and become incredibly tender when slow cooked. Look for well-marbled pieces for the best results.
- Rebel Float Root Beer: creates a complex sweetness that balances the savory elements. Quality root beer makes a significant difference in the final flavor.
- Fresh thyme and bay leaf: infuse the braising liquid with subtle herbal notes. Fresh herbs work better than dried in long braises.
- Shredded cabbage and carrot: create a crunchy slaw that cuts through the richness of the beef. Pre-shredded mixes save time but fresh has better texture.
- Slider buns: should be soft yet sturdy enough to hold the juicy filling. Brioche or potato rolls work beautifully.
- Apple cider vinegar: adds brightness to both the braise and slaw. Always use pure unfiltered version for the best flavor.
Instructions
- Prepare the Short Ribs:
- Thoroughly pat the short ribs dry with paper towels to ensure a proper sear. Season generously with kosher salt and fresh cracked black pepper on all sides. Heat vegetable oil in a Dutch oven until shimmering but not smoking. Carefully place each rib in the hot oil, allowing space between pieces. Sear for about 2 minutes per side until deeply browned and caramelized. This step creates a flavorful crust and seals in juices.
- Create the Aromatic Base:
- Remove the seared ribs to a plate. Reduce heat to medium and add sliced onions to the pot. Cook slowly, stirring occasionally for 5 minutes until they begin to soften and turn translucent. Add minced garlic and tomato paste, cooking for another minute until fragrant. The tomato paste should darken slightly, which concentrates its flavor.
- Build the Braising Liquid:
- Pour in beef broth and use a wooden spoon to scrape up all the browned bits from the bottom of the pot. These bits contain concentrated flavor. Add the root beer, Worcestershire sauce, apple cider vinegar, fresh thyme sprigs, and bay leaf. Stir to combine, allowing the mixture to come to a gentle simmer.
- Braise to Perfection:
- Return the seared short ribs to the pot, nestling them into the liquid. The meat should be about three-quarters submerged. Cover with a tight-fitting lid and transfer to the preheated oven. Allow to braise undisturbed for 3 hours. The low, steady heat of the oven will slowly break down the tough connective tissues in the meat.
- Prepare the Slaw:
- While the meat braises, make the slaw. In a large bowl, combine fresh shredded cabbage and carrots. In a separate small bowl, whisk together mayonnaise, apple cider vinegar, and sugar until smooth. Pour this dressing over the vegetables and toss until evenly coated. Season with salt and pepper, then refrigerate to allow flavors to meld.
- Finish the Sauce:
- Once the short ribs are fork-tender, remove them from the braising liquid. Discard the thyme stems and bay leaf. Pour the braising liquid through a fine-mesh strainer if you prefer a smoother sauce. Return the strained liquid to the pot and simmer over medium heat until reduced by about one-third and slightly thickened, about 10 minutes.
- Shred and Coat the Meat:
- While the sauce reduces, shred the tender short ribs using two forks, removing and discarding any large pieces of fat. Return the shredded meat to the thickened sauce, stirring gently to coat each strand with the flavorful glaze.
- Assemble the Sliders:
- Brush the cut sides of each slider bun with melted butter. Toast in a skillet or under the broiler until golden brown and slightly crisp, about 1 minute. Place a generous portion of the saucy shredded beef on each bottom bun. Top with a spoonful of the crisp slaw and add pickles if desired. Cap with the top bun and serve immediately.
Pin The root beer is truly the star ingredient here. I was skeptical the first time I tried it, but the soda adds caramel notes without making the dish overly sweet. My father in law, who claims to hate anything with soda as an ingredient, devoured three of these without knowing the secret and then asked for the recipe.
Make-Ahead Tips
The braised beef portion of this recipe actually benefits from being made a day in advance. After braising and shredding the meat, store it in the sauce in an airtight container in the refrigerator. This allows the flavors to deepen overnight and makes fat removal easier as it solidifies on top. Simply reheat gently on the stovetop before assembling sliders. The slaw should be made no more than 4 hours ahead to maintain its crunch.
Substitution Guide
No short ribs available? Chuck roast makes an excellent substitute when cut into 2-inch chunks. For a leaner option, try brisket flat, though you may need to increase braising time slightly. If root beer isn't your thing, try Dr. Pepper, Coca-Cola, or even a dark beer like porter. Each will impart different but equally delicious flavor profiles. For a dairy-free option, brush buns with olive oil instead of butter before toasting.
Scaling For Crowds
This recipe doubles or triples beautifully for larger gatherings. For every additional 2 pounds of meat, add approximately 1 cup more root beer and ½ cup more beef broth. The braising time remains the same. When serving a crowd, consider setting up a slider bar with the meat, slaw, and various toppings like pickled jalapeños, caramelized onions, and different sauces so guests can customize their sliders.
Root Beer Selection
The quality of root beer significantly impacts the final flavor of this dish. Artisanal brands with natural ingredients provide the most complex flavor. Look for root beers that list sassafras, vanilla, wintergreen, or licorice in their ingredients. Avoid diet versions, as artificial sweeteners can become bitter during long cooking. If you can find a craft root beer with notes of molasses or brown sugar, your sliders will benefit from those deeper caramel flavors.
Pin These sliders are a showstopper and perfect for any occasion. The balance of sweet, savory, and tangy flavors with the tender beef and crunchy slaw makes them truly unforgettable.
Recipe Questions & Answers
- → Can I make these sliders ahead of time?
Yes! The braised short ribs actually taste better when made a day ahead. Complete the braising process, shred the meat, return it to the sauce, then refrigerate overnight. Reheat gently on the stovetop before assembling the sliders.
- → What can I substitute for root beer?
If you don't have root beer, you can substitute with cola, Dr. Pepper, or even a mixture of beef broth with 2-3 tablespoons of molasses for a similar sweet depth. Each will give a slightly different flavor profile.
- → Can I make this in a slow cooker?
Absolutely! Sear the meat as directed, then transfer everything to a slow cooker. Cook on low for 7-8 hours or high for 4-5 hours until the meat is fork-tender.
- → Are there any gluten-free options?
Yes, simply substitute gluten-free slider buns. Also ensure your Worcestershire sauce is gluten-free (most major brands now are) and verify your root beer doesn't contain gluten ingredients.
- → What sides pair well with these sliders?
These sliders pair beautifully with crispy sweet potato fries, a simple green salad, pickled vegetables, or potato chips. For a complete spread, add some mac and cheese or baked beans.