4-5 lbs bone-in beef short ribs
Kosher salt and freshly ground black pepper, to season
2 tbsp neutral cooking oil, like canola
1 medium onion, chopped
2 large carrots, peeled and coarsely chopped
2 garlic cloves, peeled and minced
12 oz can Polygamy Porter
2-3 sprigs of fresh thyme
6-8 slider rolls
1 cup shredded cheese, like provolone, mozzarella, fontina
Heat oven to 275° F. Season short ribs with salt and pepper on all sides. Heat oil over medium-high heat in a large oven-proof pot or Dutch oven. Add short ribs and cook until nicely browned on all sides, in batches if necessary, about 6-8 minutes per batch. Remove short ribs and reserve.
Pour off all but 2 tablespoons of fat. Add onions, carrots, and garlic and cook until softened, 8-10 minutes. Add short ribs with Polygamy Porter and thyme. Cover and cook in oven until short ribs are falling off the bone tender, 3 1/2 to 4 hours.
Let short ribs rest for 10 minutes. Remove bones and gently shred using two forks, removing any pieces of fat. Taste and season if necessary.
Assemble sliders, topping short ribs with cheese and melting briefly in the oven. Spoon some of the stewed carrots and onions over top and serve.
Pick up a 6-pack of chocolatey, easy-drinkin’ Polygamy Porter today and prepare these savory sliders. Or click here to see more recipes like this one from our friends at Beer Belly.