Submitted By: Steve DiFillippo, Owner, Davio's from Boston

Steve DiFillippo’s Davio’s Short Rib Sliders

Prep Time

45 minutes

Cook Method


Categorized under: Lunch Dinner


  • 5 lbs boneless short ribs
  • 3 carrots
  • 5 celery stalks
  • 2 medium white onions
  • 1 cup balsamic vinegar
  • 3 cups port wine
  • 5 quarts beef stock or veal
  • 1/2 cup tomato paste
  • 1 bunch fresh thyme
  • 5 bay leaves
  • 4 tablespoons canola oil
  • Kosher salt to taste
  • Ground black pepper to taste


Season the beef short ribs with the kosher salt and ground black pepper.  On the stovetop heat the oil in a stockpot. When the oil is hot, add the short ribs and sear until golden brown, about 3-4 minutes on each side. Remove from the pan and set aside. Add the port wine and balsamic to the pan and let reduce for about 4 minutes. Add the remaining ingredients and place over medium heat.

Remove from the heat and let cool for 30 minutes.

Allow to braise for 4 hours.

Remove the short ribs from the liquid, strain the sauce, discard the solids and
reserve the liquid. Check the seasoning and adjust if necessary with kosher salt
and ground black pepper to taste.

Cut the brioche buns in half and toast in oven until golden brown. Place short rib on the bun, season with sea salt and top with mayonnaise and arugula.