Chef's Corner

1 sweet onion, 1 carrot, 1 rib of celery, 1 clove garlic

½ cup of flour seasoned with salt and pepper

½ cup vegetable oil

½ cup red wine

2 cups beef broth

1. Preset oven to 325
2. Place a Dutch on your stove, turn heat to high. 
3. Add oil. 
4. Dredge short ribs in seasoned flour, shake off access.
5. When oil is hot, gently place short rib in oil, brown all sides. 
6. Remove short rib, add rough cut vegetables and clove of garlic. 
7. Stir until slightly caramelized.
8. Add ½ cup red wine (merlot will work)
9. Deglaze Dutch oven, getting all the brown goodies off the bottom of the pan. 
10. Remove from heat 
11. Add short ribs. 
12. Add 2 cups beef broth. 
13. Place Dutch oven with lid in pre-set 325 oven. 
14. Bake for 3 hours or until fork tender. 
15. When slightly cooled shred meat.

3 Fuji apples

1 jalapeno

1 cup mayonnaise

1 tbsp apple cider vinegar

½ a bunch chopped cilantro

2 tbsp granulated sugar

A dash of salt and pepper

1. In a bowl add mayonnaise, vinegar, sugar, cilantro, salt and pepper whisk until sugar is dissolved.
2. Peel apples julienne into thin strips not getting any seeds involved and add to bowl.
3. Cut stem of jalapeno, cut in half lengthwise and discard all seeds, dice jalapeno, and add to bowl. 
4. Mix to incorporate all ingredients.

TIME TO ASSEMBLE

Place shredded short rib (to reheat place in hot sauté pan) on slider bun and top with slaw. Bon apetit!