Chef Christophe Joignant
Executive Chef
Capital City Club
Atlanta

Beef Short Rib with Onion Jam and Provolone on a King’s Hawaiian^® Sweet Slider Bun

Recipe courtesy of Christophe Joignant
Sponsor: King’s Hawaiian

Servings: 24

Ingredients

Onion Jam: Yield – 3 Cups

• 1 Tbsp grapeseed oil
• 1 lb julienned yellow onions
• 1/3 c dark brown sugar
• ½ Tbsp chopped fresh thyme
• 1/3 c dark balsamic vinegar
• ½ tsp kosher salt
• ½ tsp coarse ground black pepper

Beef Short Ribs:

• 10 lbs prime beef chuck flap
• Kosher salt and freshly ground pepper, as needed
• ½ c vegetable oil
• 10 garlic cloves, peeled and crushed
• 2 medium white onions, chopped
• 4 ribs celery, chopped
• 4 medium carrots, chopped
• ½ c tomato paste
• 3 c red wine
• 3 qts beef stock
• 4 sprigs thyme

Sliders:

• 1 c Dijon mustard
• 24 King’s Hawaiian^® Original Hawaiian Sweet Slider Bun
• 1 oz sliced provolone cheese
• Cornichons, as needed

Directions

For the Onion Jam:

1. Heat the oil in a large, heavy-bottomed saucepan. Add the onions and cook over medium-high heat, stirring only occasionally. Cook until the onions are golden brown, about 10 to 15 minutes.
2. Add the sugar, thyme and vinegar; simmer until the liquid reaches syrup consistency.
3. Season with salt and pepper, then cool, label and store in the refrigerator.

For the Beef Short Ribs:

1. Season the beef on all sides with salt and pepper.
2. Heat the oil in a heavy-bottomed saucepan. Working in batches, sear the beef on all sides until deeply and evenly browned. Transfer the browned beef to a hotel pan and continue with remaining meat. Pour off all but 2 tablespoons of remaining fat, leaving the good, browned bits behind.
3. Reduce the heat to medium and add garlic, onion, celery and carrots to the pan and season with salt and pepper. Toss to coat and continue to cook until vegetables are softened but not yet browned, about 5 to 10 minutes.
4. Add the tomato paste and stir to coat. Continue to cook, stirring occasionally, until tomato paste has started to caramelize a bit on the bottom and up the edges of the pot, about 2 to 3 minutes.
5. Add the wine and, using a wooden spoon, scrape up any browned or caramelized bits. Let this simmer 2 to 3 minutes, just to take the edge off and reduce a bit.
6. Stir in the stock and thyme. Using tongs, return the meat to the pot, along with any juices that have accumulated, nestling them in there so that they are submerged. Bring to a simmer, then cover and transfer to oven for 3 hours at 300 degrees F.
7. Let the meat cool down in the stock. Refrigerate. Slice 3-ounce portions.

For service:

1. Sear a 3-ounce portion on a flat top.
2. Spread a King’s Hawaiian^® slider bun with Dijon mustard.
3. Build the slider with the onion jam, the sliced provolone cheese, and the seared beef. Top with cornichons.
4. Bake the sliders for 2 minutes at 350 degrees F to heat through.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley & Bree Williams