Short Rib Slider

SAVORY

Apr 1

Braised Short Rib Roulade, Black Truffle Aïoli, Manchego Cheese, Sesame Buns

Chef John Suley of Constellation Catering | Philadelphia
Yield: 5 servings

INGREDIENTS:

Black Truffle Aïoli:
350 grams mayonnaise
40 grams black truffle peelings, finely chopped
18 grams black truffle juice
15 grams Dijon mustard
5 grams black truffle oil
3 grams salt

To Assemble and Serve:
Neutral oil
One 1-inch-diameter braised short rib roulade, rolled tight and chilled
Veal jus
Five 2-ounce 80/20 burger patties
Salt
Black pepper
5 sesame slider buns, split and buttered
5 thin slices Manchego cheese, punched out with a ¾-inch circular cutter

METHOD:

For the Black Truffle Aïoli:
In a bowl, whisk to combine all ingredients. Transfer to a squeeze bottle; chill.

To Assemble and Serve:
Prepare and heat a flattop. Heat oven to 350°F. Cut roulade into ¼-inch-thick rounds and transfer to a sheet tray. Brush short rib rounds with veal jus and glaze in oven. Season patties with salt and pepper. On the flattop, quickly sear burgers on both sides, cooking to medium, and toast buns. Squeeze Black Truffle Aïoli on the base of the buns, top with burger followed by short rib, cheese, and bun top. Secure with toothpicks.

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