Elote Short Rib Sliders
These Elote Short Rib Sliders combine tender, fall-apart braised beef short ribs with a creamy chili-lime street corn topping for the ultimate summer bite. They're the perfect BBQ appetizer or party-ready slider recipe- bold, smoky, and packed with fresh elote flavor. This recipe can easily be doubled or tripled, too!
PREP TIME
15 minutes
COOK TIME
2 minutes
INGREDIENTS
25
Serves: 6
Ingredients
- 1 lb1 lb1 lb Beef Short Ribs - US Wellness Meats
- 1 Tbsp1 Tbsp1 Tbsp Avocado Oil
- 0.25 whole0.25 whole0.25 whole Red Onion, diced
- 1 clove1 clove1 clove Garlic, minced
- 0.333 cup0.333 cup0.333 cup Beef Broth
- 3 Tbsp3 Tbsp3 Tbsp Salsa Verde
- 2 tsp2 tsp2 tsp Adobo Sauce
- 0.25 tsp0.25 tsp0.25 tsp Smoked Paprika
- 2 cup2 cup2 cup Coleslaw Mix (Shredded Cabbage and Carrots)
- 1 cup1 cup1 cup Corn, frozen or fresh is fine
- 0.5 cup0.5 cup0.5 cup Plain Greek Yogurt
- 2 Tbsp2 Tbsp2 Tbsp Avocado Oil Mayonnaise
- 2 Tbsp2 Tbsp2 Tbsp Lime Juice
- 3 Tbsp3 Tbsp3 Tbsp Cilantro, chopped
- 2 Tbsp2 Tbsp2 Tbsp Cotija Cheese
- 1 pinch1 pinch1 pinch Sea Salt
- 0.5 cup0.5 cup0.5 cup Blanco Cheese Dip - Drippy Dip
- 6 whole6 whole6 whole Gluten-Free Buns
- 2 Tbsp2 Tbsp2 Tbsp Butter, Salted, melted
- 1 clove1 clove1 clove Garlic, minced
- 2 Tbsp2 Tbsp2 Tbsp Parsley, finely chopped
- 1 pinch1 pinch1 pinch Red Pepper Flakes
Elote
For topping
Herb Butter
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Prepare a small but deep skillet with avocado oil over medium heat
- Once hot, place short ribs on pan, sprinkle with salt and pepper, and sear 2-3 minutes per side
- Remove from heat, then add diced onion, garlic, broth, salsa verde, adobo, and paprika, and allow to simmer and reduce slightly, about 5 minutes
- Add short ribs back in the pan, cover, and bake at 325 for 2-2.5 hours
- Meanwhile, prep your elote slaw
- Char your corn for best flavor and texture- simply heat a skillet with a drizzle of oil and brown the sides, about 6 minutes total
- Add all slaw ingredients to a bowl and mix to combine. You can do this when your ribs are ready, or ahead of time and keep in the fridge
- Once ribs are cooked and slightly cooled, use two forks to shred the meat
- Layer your meat on 6 buns, then top with a generous serving of slaw
- Drizzle with warmed blanco cheese dip, then top with bun
- Take it over the top by brushing the tops of the buns with your melted garlic butter
- Enjoy!
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About This Recipe
Show nutritional information
Entrées Gluten Free Meat Shellfish Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 466 |
| Fat: | 23 g |
| Carbohydrates: | 49 g |
| Protein: | 18 g |
| Cholesterol: | 57 g |
| Sodium: | 1120 mg |
| Fiber: | 8 g |
| Sugars: | 6 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
4 responses to “Elote Short Rib Sliders”
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Wow. These look fantastic. I love the addition of street corn topping.
Thank you! The added crunch and zesty lime slaw was definitely the cherry on top!
ummm oh my god??? these look incredible!!!
I’m embarrassed as to how quickly I inhaled them 🤣