Short Rib Sliders

My brother was in town for 17 hours, scouting a location for something he's going to be doing here in three weeks, so I tagged along with him. After we were done, we went for a walk. He wanted to see Los Paisanos, the butcher shop I wrote about two days ago. He was impressed: "This place looks amazing," he said.

He couldn't stick around for dinner, his flight was at 7, but I still picked up something for me and Elizabeth.

A big ol' hunk of boneless short ribs. 

I sliced up a sweet onion and placed it in the slow-cooker, emptying a bottle of Dublin Dr Pepper into the base, before laying the short ribs on top. 

 After seven hours I drained the liquid and most of the onions and pulled the meat apart.

I placed the meat on mini potato rolls and added a couple of spoonfuls of slaw to each. 

They were quite good. Not as good as the brisket/short rib burger patties, but I really enjoyed the tender meat on the soft mini-rolls, with the always-welcome crunch of slaw.

Whenever I've had short rib sliders in a restaurant, the meat comes drenched in barbecue sauce. I've always assumed they were just trying to mask the flavor of the meat, as if maybe they hadn't used top-quality beef. (The other possibility? That they don't cook the short ribs themselves and simply buy meat already mixed with sauce.)

But I decided to try one of my sliders with sauce anyway. It was good, no doubt, but the sugary barbecue sauce did not add anything.

I will make these again - perhaps with some pickled red onions and aioli - but I don't think they will be a part of the usual rotation like the burger patties will.