California Raisin Short Rib Sliders

  • Yield 72 servings

A dollop of jam made with golden raisins and red onions punches up the taste of these short rib sliders.


Short Rib Marinade:
2 quarts California raisin juice concentrate
2 cups canola oil
1 cup Dijon mustard
1 cup chopped fresh rosemary leaves, only
1 tablespoon sea salt
1 tablespoon freshly ground black pepper
10 pounds beef short ribs
1/2 cup canola oil
sea salt, to taste
fresh ground black pepper, to taste
3 quarts beef stock
3 quarts California Raisin Chipotle Mustard Glaze (See recipe)
72 3-inch soft dinner rolls, cut in half horizontally
36 ounces (about 5 cups) California Golden Raisin Red Onion Jam (See recipe)


  1. One or two days ahead, combine concentrate, oil, mustard, rosemary, 1 tablespoon salt, and 1 tablespoon pepper in large bowl; mix together well. Add short ribs and toss to coat. Turn into deep hotel pans; cover and marinate in refrigerator overnight.
  2. To prepare beef, preheat oven to 350°F. Drain beef, reserving marinade, and pat dry with paper towels. Heat griddle or large heavy pan over medium heat; add oil as needed. Season ribs on all sides with sea salt and ground black pepper. Working in batches, cook on all sides until lightly browned, about 6 minutes. Transfer to clean deep hotel pans, arranging in a single layer of neat rows.
  3. Combine beef stock and reserved marinade; mix well. Divide and pour over short ribs. Cover pans tightly with foil and bake at 350F for 2 hours. Uncover and turn ribs. Recover; return to oven and bake for 1-1/2 to 2 hours more or until meat is very tender. Let stand in pan until cool enough to handle; then drain liquid and discard. Remove and discard bones; shred meat into pieces about 1-inch long and 1/4-inch thick, removing and discarding excess fat or gristle. May be stored, covered, in refrigerator, for up to 4 days before serving.
  4. To Assemble 4 Sliders: Heat a 12-inch sauté pan over medium high heat; add 4 ounces prepared short rib meat and 1.5 ounces California Raisins Chipotle Mustard Glaze. Then, cook, stirring often until heated through. Divide evenly and spoon onto the bottoms of 4 small buns. Top each one with 1 tablespoon California Raisin Red Onion Jam and replace tops. Serve hot.

Recipe courtesy of the California Raisin Marketing Board



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