I made these braised short rib sliders recently and all I can say is “Oh. My. God.” This is hands-down one of the best short rib slider recipes I’ve ever made. They’re surprisingly easy and super flavorful. Bonus: They’ll make your whole house smell incredible while the meat cooks. You will need to plan ahead a little bit—short ribs need time to do their thing in the oven. Trust me, the payoff is 100% worth it.
When it’s done, the meat will be incredibly tender, shredding effortlessly into juicy strands. I made mine with pork, but this recipe is also great for beef short rib sliders. The spicy aioli is out of this world, and the ginger relish brings just the right amount of zing to balance the richness. The savory broth has a subtle hint of cinnamon and it was absolutely delicious. This is a meal that’s both comforting and elevated.
How long do short ribs need to cook to be "fall-off-the-bone" tender?
To achieve truly fall-off-the-bone tenderness, short ribs need to cook low and slow—typically around three to four hours in the oven. This extended braise allows the connective tissue to fully break down, which is what gives beef rib sliders and shortrib sliders their signature melt-in-your-mouth texture. When they’re done, the meat should shred very easily with a fork.
Can I use boneless short ribs instead of bone-in?
Yes, absolutely. If you’re wondering how to cook boneless short ribs for sliders, the method stays largely the same. Boneless ribs may cook a bit faster, but they still benefit from a long, gentle braise. Bone-in ribs tend to offer slightly deeper flavor thanks to the marrow, but both options work beautifully for short rib slider builds and BBQ short rib sliders alike.
Can I make the short ribs ahead of time?
Yes! In fact, I would recommend it. These short rib sliders are even better when you put them together the next day. Making the meat ahead allows the flavors to deepen and the texture to improve. More on this in my pro tip below!
A Short Rib Slider Recipe That Plays Well All Year Long
This fan-favorite short rib slider recipe works with just about any flavor profile—which means it deserves a permanent spot in your playbook! I kicked things up a notch here with a spicy aioli and some ginger relish, but the base recipe is almost endlessly adaptable. Once you get the hang of it, you’ll be making everything from classic ribs to BBQ short rib sliders.
Here’s the best mayo for making aioli—and why it matters.
Kewpie Mayo is the Best for this Aioli Recipe
For the aioli, I highly recommend Kewpie mayo (pronounced “Q-P”). This is a Japanese brand, but it shouldn’t be too hard to find.
What’s the difference between Kewpie mayo and regular mayonnaise?
The difference between Kewpie mayo and regular mayo comes down to richness and umami. Kewpie uses egg yolks instead of whole eggs, which gives it a deeper, creamier texture—perfect for a bold aioli that can stand up to braised short rib sliders.
What can I substitute for Kewpie mayo?
If you can’t find Kewpie where you live, don’t worry. You can substitute any real mayonnaise, as long as it’s not whipped or light. We want full flavor here!
What’s the difference between Kewpie mayo and regular mayonnaise?
The difference between Kewpie mayo and regular mayo comes down to richness and umami. Kewpie uses egg yolks instead of whole eggs, which gives it a deeper, creamier texture—perfect for a bold aioli that can stand up to braised short rib sliders.
Can you adjust the level of heat in this dish?
Of course! If you like something really spicy, increase the sriracha or add a pinch of cayenne or red pepper flakes to the aioli. Prefer a gentle kick? Dial it back slightly and let the ginger relish do its thing. These short rib sliders are flexible, so you can tailor the heat to suit your crowd.
What else does the ginger relish pair well with?
This relish is so good—and kind of versatile too. Beyond short rib sliders, it works beautifully with salads, egg rolls, pot stickers, chicken tenders, sandwiches, hamburgers, and even grilled vegetables. Once you make it, you’ll find yourself reaching for it long after the last slider disappears!
Pro Tip: Make your ribs ahead. This dish improves with time.
When you chill the prepared ribs overnight, the flavors deepen and the texture improves even more. Reheat and assemble the next day—it’s a great strategy for entertaining and makes assembling short rib sliders stress-free when guests arrive. Here’s another little tip: freeze leftover braising liquid in ice cube trays. These become instant umami boosters for soups, stews, sauces, and more.
How to Reheat Braised Short Ribs for Sliders the Next Day
Short ribs reheat beautifully. In fact, this dish often tastes even better the next day once the flavors have had time to meld. About half an hour before you’re ready to assemble your sliders, pull the chilled ribs from the fridge and skim off the solidified fat.
Oven Method
Place the short ribs in an oven-safe dish, add some of the braising liquid, and cover the dish tightly with foil. Reheat at 300 °F for about 20 to 30 minutes, or until warmed through.
Stovetop Method
Transfer the shredded short ribs to a saucepan or skillet and add a few spoonfuls of the reserved braising liquid to keep everything moist. Cover and warm over low heat, stirring occasionally, until just heated through. Avoid rushing this step—slow and steady keeps the meat tender and juicy.
Hungry for more? Here are some more of my favorite ribs and braised meat recipes for you to try next.
Short Rib Sliders Recipe with a Spicy Kick
These short rib sliders feature slow-braised beef, bold spicy aioli, and bright ginger relish for a tiny sandwich that’s rich, tender, and packed with flavor.
Ingredients
Instructions
- Preheat the oven to 300 °F. Make sure there’s a rack in the center slot.
- Season the short ribs all over with salt and pepper.
- On medium-high, heat up the oil in a 6 to 8-quart Dutch oven or a large lidded skillet at least 4 inches deep. Sear the ribs in batches until well browned on all sides (about 4 minutes per side). Transfer to a plate.
- Add the onion to the pan and cook until softened, then add the garlic. Stir, then add the cayenne, wine, Coca-Cola, soy sauce, and rice vinegar. Turn up the heat a little and bring the mixture to a simmer, scraping the bottom of the pot to catch all the tasty brown bits.
- Add the anchovies, bay leaf, and cinnamon stick, continuing to simmer for about 10 minutes to reduce and thicken. Once they cook a bit, the anchovies will melt into the sauce.
- Place the ribs back in the pot—you’ll want them in a single layer. It might be a little snug, and that’s okay! Pour in the stock and cover with the lid. Braise in the oven for 3-4 hours until the meat is tender and shreds easily.
- While the ribs are braising, you can make your aioli and relish. For the aioli, whisk the mayonnaise, miso, sriracha, honey, and sesame oil together in a medium bowl. Chill covered until serving.
- For the relish, you’ll just need a small bowl. Stir together the scallions, pickled ginger, rice vinegar, lime juice, zest, sesame seeds and salt. Cover and place in the refrigerator until you're ready to serve everything.
- After 4 hours, check that the ribs are tender, remove the lid, and discard the bay leaf and cinnamon stick. Increase the temperature to 400 °F and cook uncovered for 30 minutes to reduce and thicken the sauce.
- Remove the ribs from the oven and let them cool for 10 minutes. Next, transfer the meat to a large bowl. Remove the bones and any large pieces of fat, then shred the meat with two forks. Add about ¼ cup of the braising liquid to moisten the meat.
- Lightly toast your slider buns and pile them on a serving tray or board.
- I like to do this family style: Serve the buns at the table alongside the meat, the aioli, the scallion relish, and the au jus for dunking. If you prefer to assemble the sliders for your guests, just spread a layer of aioli on each bun, pile on some shredded short rib, top with scallion-ginger relish, and pop on that top bun. Your guests can dunk in au jus as desired. Enjoy!
