Sous Vide French Onion Short Rib Sliders

Katie Foley
Servings 12


  • Baking Dish
  • Large Bowl
  • Sous Vide Immersion Circulator
  • Cooking Container


For the Short Ribs

  • 1 tbsp Worcestershire sauce
  • 2 onions
  • 2 tbsp butter
  • 1 tbsp sugar
  • 3 cloves garlic minced
  • 4 lbs short ribs (about 8)
  • 1/4 cup Worcestershire sauce
  • 1/4 cup beef broth
  • 3 sprigs fresh thyme
  • salt and pepper to taste

For the Sliders

  • 1 onion
  • 1 carton sliced baby portabella mushrooms
  • 1 tbsp butter
  • 1 tsp sugar
  • 12 small buns
  • 6-8 slices provolone
  • 1/2 cup shredded gruyere

For Top of the Bun

  • 1 tbsp butter
  • 3 tbsp sauce from the sous vide bag
  • 1 tsp garlic salt
  • 1 tsp onion powder
  • 1 tsp fresh thyme


  • Set your Sous Vide to 185°F in a deep water bath (large saucepan, at minimum).
  • In a baking dish, marinate short ribs in 1/4 cup Worcestershire sauce, 1/4 cup beef broth, a sprinkle of fresh thyme and salt and pepper to taste. Set aside.
  • 1/4 cup beef broth, a sprinkle of fresh thyme and salt.
  • Reduce heat to medium-low and add sugar and 1 tbsp Worcestershire sauce. Mix and simmer for 8-10 more minutes, until onions are golden brown.
  • Add minced garlic and cook for 1-2 more minutes.
  • In a plastic bag, place marinated short ribs, the liquid, and the caramelized onions, making sure they're evenly distributed.
  • Lay flat and seal the bag using a vacuum sealer.
  • Place the sealed short ribs in the water bath to cook for 24 hours.

24 Hours Later

  • Preheat oven to 375°F.
  • Retrieve the short ribs from the water bath and pour the contents into a large bowl. Using your hands or a fork), shred the beef. You may be able to salvage a small bit of the first batch of onions, but they'll mostly be mush.
  • Cut 1 onion into thin slices and caramelize with sliced mushrooms in butter for 10 minutes. Add sugar and simmer for another 2-3 minutes until golden brown.
  • Prepare a baking dish with cooking spray and line with the bottom half of the buns.
  • Place a layer of provolone cheese, a generous layer of shredded beef, a layer of the caramelized onions and mushrooms, and a layer of shredded Gruyere cheese. Top with the other half of the bun.
  • Melt 1 tbsp of butter and mix with 3 tbsp of the liquid from the Sous Vide bag, garlic salt, and onion powder.
  • Brush the top buns with the mixture and sprinkle with fresh thyme.
  • Bake sliders for 10-15 minutes, or until the cheese is melted. Serve hot!