Courtesy of Master Chef’s Sharone Hakman (SharonHakman.com)
Serves 12

INGREDIENTS

For the beef short ribs

• 12 to 14 beef short ribs (about 2 ½ pounds/ 1 kg)
• salt and freshly ground black pepper to taste
• 1 ½ cup (360 ml) commercially prepared barbecue sauce (Hak’s if you have it!)
• 4 tablespoons (57g) butter
• 12 Slider buns or Hawaiian rolls, split
• Slider Slaw (recipe follows)

 For Slider Slaw

• 1 tablespoon (15 ml) cider vinegar
• 3 tablespoons (45 ml) prepared mayonnaise
• 2 teaspoons (10 ml) sugar
• 1 lemon, juice only
• salt and pepper to taste
• 2 cups shredded cabbage or cabbage slaw mix
• black sesame seeds for garnish

INSTRUCTIONS

1. Fill and preheat the SousVide Supreme to 132F/55C.
2. Lightly season the ribs on all sides with salt and pepper and brush them lightly all over with the barbecue sauce to glaze them.
3. Put the ribs about three to a pouch in a single layer into suitably sized cooking pouches, add the butter in chunks, and vacuum seal.
4. Submerge the pouches in the water oven to cook for 48 hours.
5. Before serving, heat a grill or grill pan to high heat and sear the meat on all sides to caramelize the surfaces.
6. Brush the top and bottom of the slider buns with barbecue sauce.
7. Pull the meat right off the bone and onto slider buns bottoms, top with slaw and bun top, secure with a toothpick.

 For Slider Slaw

1. In a bowl, whisk together the vinegar mayonnaise, sugar, lemon juice, salt and pepper until smooth.
2. Add the cabbage or slaw mix and toss to coat evenly.
3. Use to top sliders or serve as a side dish.