Short Rib Sliders with Snow Pea Slaw

Sliders and slaw are one of those combinations that’s hard to beat. And these days, a lot of restaurants and fast-food operations have picked up on this.

And the slaw is served with all sorts meats, from beef burgers to pulled pork and chicken to seafood such as salmon and tuna. Another variety that’s become popular is one using ribs.

Here’s a slider recipe that features beef short ribs topped with a snow pea slaw. Associated Press writer Alison Ladman says for this recipe, you should use short ribs without the bone. She says the boneless variety’s marbling and big beefy flavor make it a great candidate for the grill.

Short Rib Sliders with Snow Pea Slaw
FOR THE SLAW:
1 cup snow peas, cut into long, skinny strips
½ cup grated carrot
1 tablespoon chopped fresh mint
¼ cup golden raisins, chopped
1 tablespoon cider vinegar
Salt and ground black pepper
FOR THE RIBS:
1 tablespoon brown sugar
½ teaspoon salt
½ teaspoon ground black pepper
Pinch cayenne pepper
Pinch allspice
½ teaspoon dried thyme
1 pound boneless beef 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.
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.
Yield: Serves 6.
Approximate nutritional analysis per serving: 290 calories, 31 percent of calories from fat, 10 grams fat (4 grams saturated, no trans), 60 milligrams cholesterol, 28 grams carbohydrates, 18 grams protein, 2 grams fiber, 410 milligrams sodium.

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