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Perfect Slow-Braised Short Rib Sliders Recipe Easy Homemade with Gremolata and Horseradish Cream

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Tender slow-braised short rib sliders topped with fresh gremolata and a zingy horseradish cream, perfect for casual entertaining and dinner parties.

Ingredients

Scale
  • 3 lbs beef short ribs, bone-in
  • 2 tbsp olive oil (extra virgin preferred)
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 cups beef broth (homemade or low sodium store-bought)
  • 1 cup dry red wine (optional)
  • 2 tbsp tomato paste
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • 1 cup fresh flat-leaf parsley, finely chopped
  • 2 cloves garlic, minced (for gremolata)
  • 1 tbsp lemon zest (freshly grated)
  • 1 tsp lemon juice (for gremolata)
  • ½ cup sour cream or Greek yogurt
  • 2 tbsp prepared horseradish
  • 1 tsp lemon juice (for horseradish cream)
  • Salt, to taste (for horseradish cream)
  • Slider buns or small brioche rolls, toasted
  • Optional: pickled red onions or arugula for serving

Instructions

  1. Preheat oven to 325°F (160°C). Pat short ribs dry and season with salt and pepper.
  2. Heat olive oil in Dutch oven over medium-high heat. Brown short ribs in batches, 3-4 minutes per side. Transfer to plate.
  3. Reduce heat to medium. Add chopped onion and garlic; cook 5 minutes until softened.
  4. Stir in tomato paste; cook 2 minutes. Pour in red wine; simmer 3-4 minutes to reduce.
  5. Add beef broth, thyme, and bay leaf. Return ribs and juices to pot; liquid should cover halfway. Add more broth if needed.
  6. Bring to gentle simmer, cover tightly, and braise in oven for 3 hours until meat is tender and falling off bone. Check liquid halfway and add more if dry.
  7. Prepare gremolata by mixing parsley, garlic, lemon zest, and lemon juice in a small bowl; set aside.
  8. Make horseradish cream by combining sour cream, horseradish, lemon juice, and salt; adjust heat to taste.
  9. Remove ribs from oven; lift out with slotted spoon. Let rest, then shred meat with forks, discarding bones and excess fat.
  10. Assemble sliders by spooning shredded short rib onto toasted buns. Top with gremolata and horseradish cream. Add pickled onions or arugula if desired. Serve immediately.

Notes

Do not skip browning the ribs for best flavor. Check liquid levels during braising to prevent drying. Prepare gremolata fresh before serving to keep brightness. Horseradish cream heat varies; adjust to taste. For dairy-free, substitute sour cream with coconut yogurt. Leftovers keep well for 3 days; reheat gently with broth.

Nutrition

Keywords: short ribs, sliders, slow braised, gremolata, horseradish cream, beef, party food, easy recipe

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