Guinness Short Rib and Cheddar Sliders
- 4 Carrots, Peeled and Cut into 2 Inch Pieces
- 1 Large Onion, Halved and Sliced into 1/2 inch thick slices
- 2 Lbs Boneless Short Ribs
- Salt and Pepper
- 1 – 11.2 oz Bottles Guinness*
- 20 Oz Beef Broth*
- 1 Bay Leaf
- 3 T Flour
- 2 T Butter, Softened (I used Kerrygold Salted Butter)
- 12 Small Sliced Potato Rolls
- 6 oz Kerrygold Aged Cheddar Cheese, Sliced
- Place carrot and onion slices in the bottom of your slow cooker.
- Heat 2 T olive oil in a skillet over high heat.
- Generously season all sides of short ribs with salt and pepper. Sear ribs on all sides in hot oil until browned. Place browned short ribs on top of vegetables in slow cooker.
- Depending on the size of your slow cooker pour 1-2 bottles of Guinness over beef and enough beef broth to cover the short ribs. Add a bay leaf and cover.
- Cook on low for 8 hours.
- Remove ribs and set aside to cool. When cool enough to handle shred beef with a fork or with your fingers and refrigerate.
- Pour liquid and vegetables through a sieve into a medium pot and refrigerate 8 hours or overnight. Remove carrots and discard, set aside onions and refrigerate.
- Remove the cold liquid from the refrigerator, the fat will have solidified on the top, remove and discard. Using a measuring cup, take out about 1/2 c of the liquid. Add flour to the measuring cup and whisk well until smooth.
- Place over medium high heat and bring to a boil and reduce by half.
- Pour the broth and flour mixture into the pot with the reduced liquid and whisk until fully incorporated. Bring back to a boil until slightly thickened.
- Add the shredded beef into the gravy and mix well. Reduced heat to low and cover until ready to serve.
- Heat oven to 350.
- Butter the insides of the rolls and place open on a baking sheet. Toast for 5 minutes.
- Place a scoop of beef on eat bun, top each with 1/2 oz cheddar slice and toast in oven for another 5 minutes.
* You made need additional beer and broth to cover your ribs depending on the size of your slow cooker, maintain a ratio of approximately 1:2 beer to broth.