Set short ribs out at room temperature for 30 minutes. Pat dry with a paper towel and season with salt and pepper.
Place a heavy-bottomed dutch oven or cast iron pot over medium-high heat.
Once the pot begins to smoke, add the canola oil.
Place the ribs in the pot and sear on all sides until a nice crust is formed.
Add the vegetables, wine, and stock to the pot and bring to a simmer. Cook for approximately 2 hours, or until the meat is falling off the bone. Monitor for dryness, you may need to add water to the pot while cooking.
Remove the meat and let rest until cool enough to handle. Once cooled, remove the bones and any large pieces of fat, and then shred the meat.
For the remaining broth, strain and discard the solids and then cook over medium-high heat to reduce the liquid by half. Make sure you skim any impurities that rise to the surface while cooking.
Toast the slider buns, then fill with meat and top with coleslaw and pickle chips. Serve a small ramekin of the broth on the side to dip the sliders.
4 lbs Beef Short Ribs
2 large carrots
2 ribs celery
5 cloves of garlic
1 cup red wine
2 cups chicken stock, beef stock, or water
2 tbsps canola oil
12 slider buns
Small bunch of thyme and parsley tied together with kitchen string
Kosher salt and cracked black pepper, to taste