These sliders deliver melt-in-your-mouth beef with deep, savory flavor thanks to slow cooking. The spicy element adds excitement without overwhelming the dish, while the small size makes them perfect for sharing. They’re versatile, satisfying, and feel like gourmet comfort food made right at home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the short ribs 2 pounds beef short ribs 1 tablespoon olive oil 1 small onion, chopped 3 cloves garlic, minced 1 cup beef broth 1/2 cup tomato sauce 2 tablespoons soy sauce 1 tablespoon brown sugar 1 teaspoon smoked paprika 1/2 teaspoon chili flakes (adjust to taste) 1/2 teaspoon salt 1/2 teaspoon black pepper
For the sliders 12 small slider buns 1/2 cup coleslaw or shredded cabbage 1/4 cup mayonnaise 1 tablespoon hot sauce (optional) Pickles, for topping
Directions
Preheat your oven to 160°C (325°F).
Heat olive oil in a large oven-safe pot over medium-high heat. Season the short ribs with salt and pepper, then sear them on all sides until browned. Remove and set aside.
In the same pot, sauté the chopped onion until softened. Add garlic and cook for another minute.
Stir in the beef broth, tomato sauce, soy sauce, brown sugar, smoked paprika, and chili flakes. Return the short ribs to the pot, ensuring they are mostly submerged in the liquid.
Cover and transfer to the oven. Cook for 2 1/2 to 3 hours, or until the meat is tender and easily shreddable.
Remove the short ribs, shred the meat, and return it to the sauce. Mix well to coat.
In a small bowl, combine mayonnaise and hot sauce to create a spicy spread.
Assemble the sliders by placing a generous portion of shredded short rib on each bun. Top with coleslaw or cabbage, pickles, and a drizzle of the spicy mayonnaise.
Serve warm.
Servings and timing
Serves 4 to 6 people (about 12 sliders) Preparation time: 20 minutes Cooking time: 2 1/2 to 3 hours Total time: about 3 hours 20 minutes
Variations
Use barbecue sauce instead of tomato sauce for a smoky twist. Add sliced jalapeños for extra heat. Swap coleslaw for pickled onions for a tangier topping. Use brioche buns for a slightly sweeter base. Make it with pulled pork or chicken instead of short ribs.pulled pork or chicken inste
Storage/Reheating
Store leftover shredded short rib in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth to keep it moist. Assemble sliders fresh for best texture. The meat can also be frozen for up to 2 months.
FAQs
Can I make this in a slow cooker?
Yes, cook on low for 7–8 hours or until the meat is tender.
What cut of meat works best?
Bone-in beef short ribs provide the best flavor and tenderness.
Can I make it less spicy?
Reduce or omit the chili flakes and hot sauce.
Can I prepare the meat ahead of time?
Yes, it tastes even better the next day after the flavors develop.
What kind of buns should I use?
Soft slider buns or dinner rolls work best.
Can I add cheese?
Yes, melted cheddar or provolone pairs well with the beef.
How do I keep the sliders from getting soggy?
Toast the buns lightly before assembling.
Can I cook this on the stovetop instead of the oven?
Yes, simmer covered on low heat until the meat is tender.
What sides go well with sliders?
Fries, chips, or a fresh salad are great options.
Can I double the recipe?
Yes, just use a larger pot and adjust cooking time as needed.
Conclusion
Short rib sliders with a spicy kick are the perfect blend of comfort and bold flavor. With tender, slow-cooked beef and just the right amount of heat, they’re guaranteed to be a hit whether you’re hosting a gathering or simply treating yourself to something delicious.
These bold and flavorful short rib sliders with a spicy kick feature tender, slow-cooked beef layered onto soft buns and topped with a zesty, spicy finish. Perfect for parties, game day, or comfort food cravings, this recipe delivers juicy, melt-in-your-mouth goodness in every bite.
Ingredients
For the short ribs:
2 pounds beef short ribs
1 tablespoon olive oil
1 small onion, chopped
3 cloves garlic, minced
1 cup beef broth
1/2 cup tomato sauce
2 tablespoons soy sauce
1 tablespoon brown sugar
1 teaspoon smoked paprika
1/2 teaspoon chili flakes (adjust to taste)
1/2 teaspoon salt
1/2 teaspoon black pepper
For the sliders:
12 small slider buns
1/2 cup coleslaw or shredded cabbage
1/4 cup mayonnaise
1 tablespoon hot sauce (optional)
Pickles, for topping
Instructions
Preheat oven to 160°C (325°F).
Heat olive oil in a large oven-safe pot over medium-high heat. Season short ribs with salt and pepper, then sear on all sides until browned. Remove and set aside.
In the same pot, sauté onion until softened. Add garlic and cook for 1 minute.
Stir in beef broth, tomato sauce, soy sauce, brown sugar, smoked paprika, and chili flakes.
Return short ribs to the pot, ensuring they are mostly submerged.
Cover and transfer to oven. Cook for 2 1/2 to 3 hours until tender and shreddable.
Remove ribs, shred meat, and return it to the sauce. Mix well.
In a small bowl, combine mayonnaise and hot sauce to make a spicy spread.
Assemble sliders: add shredded beef to buns, top with coleslaw or cabbage, pickles, and spicy mayonnaise.
Serve warm.
Notes
Bone-in short ribs provide the richest flavor.Toast buns lightly to prevent sogginess.Adjust spice level by modifying chili flakes and hot sauce.Meat can be made ahead and reheated for even deeper flavor.
