– 1.5 lbs short ribs, excess fat trimmed
– AP flour, for dusting
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1 tsp Smoked Paprika
– Salt, to taste
– Pepper, to taste
– 1 TBSP Olive Oil
– 1/2 red onion, cut into medium size piece
– 2 carrots, peeled and cut into chunks
– 2 cloves garlic, crushed
– 3 dried Ancho Chili Peppers, stems and seeds removed
– 1 cup very hot water
– 12 oz crushed tomatoes
– 1 cups red wine
– 1.5 cups beef stock
– 1 Large Granny Smith apple, cut into small dice
– 2 red thai chilies or red jalapenos, thinly sliced
– 1/4 cup Red Onion, cut into small dice
– 1 TBSP cilantro, chopped
– 1 TBSP lime juice
– 1 TBSP Rice Vinegar
– Slider Size Rolls
In a small bowl combine cumin, coriander, paprika, salt and pepper. Rub the mixture on the short rubs. Be generous and use all of the seasoning. Dust with flour, shaking off any excess.
In a skillet, heat oil, swirling to coat. Brown the short ribs on all sides. Set aside.
In a dry skillet or using tongs, toast the dried chili peppers. Place in a bowl and pour hot water over them. Let steep until soft, about 5-10 minutes. Place chilies in a blender with a small amount of the steeping water. Blend until a smooth paste forms.
In a crock pot or dutch oven, add red onion, carrots, garlic, and crushed tomatoes. Place short ribs in next. Pour in chili paste, red wine, and beef stock. Cover and cook on low until meat falls off the bones, about 1.5 to 2 hours.
Remove meat from the crock pot. Strain liquid until a clean sauce pot. Reserve 1/4 cup. Reduce the remaining liquid by half until it has thickened. While the liquid is reducing, pull the short ribs to pieces. When reduced, toss with the liquid.
While short ribs are cooking, combine apples, chilies, red onion, cilantro, lime juice, and vinegar. Let sit for at least 30 minutes before using.
Toast the slider rolls before using. Place 1 oz of short rib pieces on the bottom half of the rolls. Top with apple chili relish.