Pickled Red Onions

Method:

1. Preheat oven to 350°F (180°C)
2. Season beef on both sides with salt and pepper.
3. Heat a wide-bottomed Dutch with oil, oven over medium-high heat. Add onion cut side down, celery, carrots, and sear ribs in batches on both sides for 3 minutes, per side.
4. Transfer ribs to a side plate, add the stock to the pot, and deglaze the sediments at the bottom.
5. Return the ribs to the pot, cover with lid, transfer to oven, and cook for 1 hour.
6. Use oven mitts to remove the pot from the oven, discard vegetables, strain half the liquid, add to a small saucepan placed over medium-high heat, add jerk sauce bring to a boil, lower to simmer for 3 minutes, and keep warm.
7. Shred the beef, add to a platter or bowl with the remaining liquid, and set aside.
8. Assemble the sliders by spreading the mustard over the rolls, and divide the beef, onions cheese, and tops the sliders. Place sliders on a sheet pan lined with parchment paper, and transfer back to oven until cheese melts for about 3-5 minutes.
9. Serve the sliders at once with the Jerk Au Jus into ramekins for dipping.

  Pickled Onions:

1. Heat a small saucepan over medium heat. Add all ingredients to a saucepan, bring to a boil and stir to dissolve sugar. Remove from heat.
2. Place onions in a sterilized jar. Add cooled liquid to jar and cover tightly with lid. Keep refrigerated for up to 3 weeks.