From: Chef Scott Kampf, Southampton Social Club, Southampton, NY. Yield: Varies.
2 lb.boneless beef short rib meat, cut into 3” pieces
to taste, salt and pepper
3 large carrots, large dice
5 celery stalks, large dice
1 large sweet onion, large dice
as needed, Malbec wine
Strawberry BBQ Sauce:
1 Tbsp. olive oil
1 clove garlic
4 oz. spiced rum, alcohol cooked off
1 whole piece of chipotle pepper from a can
1 tsp. sauce from chipotle can
2 cups dark molasses
6-oz. can tomato paste
4 oz. cider vinegar
4 oz. pineapple juice
1 cup water
1 tsp. fresh grind black pepper
1 qt. strawberries
as needed, brioche buns
as needed, prepared coleslaw
For short ribs: Preheat oven 375°F. Season meat with salt and pepper. Brown seasoned meat and set aside.
For vegetables: Brown vegetables in a sauté pan. Deglaze sauté pan with Malbec.
Place sautéed vegetables in deep roasting pan then place browned Short ribs on top of vegetables then add water till Short ribs are halfway covered in liquid. Cover with foil, place in oven and cook for 3 hours. Cool.
After short ribs are cooled, cut the short rib meat into 1- inch pieces. Place in a sauce pot and add about 1 cup of Strawberry BBQ on low-medium heat with a cover. After the short rib meat starts to shred, add another ½ cup sauce.
For strawberry BBQ sauce: In a 5-qt. saucepot, cook garlic clove in oil low- medium heat until garlic is soften. Add rum and let alcohol cook off. Usually when the flame goes out the alcohol is cooked off. Add remaining ingredients and raise temp to medium.
Meanwhile, roast cleaned strawberries in 400°F oven. Cook until tops are charred, then add to other ingredients. Using immersion blender, blend sauce right in the pot. When blended, return pot to low simmer for 30 minutes.
For sliders: Top brioche bun with braised short ribs, then top with coleslaw.